Only 8 ingredients will create these healthy Gluten-Free Hazelnut Shortbread Cookies that are vegan and low in sugar. Perfect to share with friends! Makes about 80 cookies, a bit under 2.5" diameter.
In a stand mixer or using a hand mixer, beat the vegan buttery spread until nice and fluffy, then add the sugar, salt and vanilla, and beat again until fluffy.
Slowly mix in the ground hazelnuts, then the brown rice flour, and then the tapioca flour (be careful not to pour the tapioca starch too fast or it'll splash everywhere).
Mix everything until the mixture pulls from the sides and sticks together. If it's still too wet, add more flour, 1/4 cup at a time.
The dough will be quite soft and crumbly. Gently divide the dough in 3 or 4 balls, then flatten a bit into discs, put on plates and put in the fridge for 2 hours.
When ready to bake, remove 1 disc at a time from fridge and let warm up a bit at room temperature for about 10 minutes, then flour your clean counter and use a rolling pin to gently roll the dough out to approx. 1/4".
Use cookie cutters or a clean small glass to cut the cookie shapes.
Use a butter knife to carefully lift each cut cookie from the counter and place on your cookie sheet lined with parchment paper. Once done, put the cookie sheet in your freezer for 20 minutes. This is especially helpful in making these cookies, but it's a good trick to use with any cookies to keep them from spreading.
Bake at 325F for about 12-14 minutes. Don't over-bake them! Remove from oven and let cool in the pan for 5-10 minutes before transferring to a cooling rack and let cool completely before using. They will be quite soft at first but will harden as they cool down.
Mix the hazelnut butter with vanilla and sugar (or maple syrup), then carefully mix the cocoa powder in, 1 Tbsp at a time.
Lastly, mix in the melted coconut oil and a pinch of sea salt. Use immediately or put in the fridge for later. You'll want to let it warm a bit before spreading onto cookies.
If you choose to make cookie sandwiches, simply spread about 1.5 tsp of the chocolate mixture on the back of 1 cookie, and gently press the back of another cookie on top, wiggling it around a bit to get the chocolate to spread evenly.
Store in an airtight container for up to 7 days.