Chocolate Hazelnut Cookies with Quail Eggs
- Prep time: 20 minutes
- Serves: 15-20 minutes
- Yields: 9-12 cookie sandwiches
These rich, chocolate-filled cookie sandwiches are a treat for any occasion. The combination of hazelnut flour and creamy ganache creates a decadent flavour, while quail eggs bring a soft, velvety texture to the cookies. Whether baking for a gathering or indulging in a homemade treat, these cookie sandwiches are easy to make and irresistibly delicious!
Ingredients
- 5 tbsp coconut oil
- 3 tbsp coconut sugar
- 4 tbsp honey
- 4 quail eggs
- 1 cup hazelnut flour
- 1 1/2 cup gluten-free flour
- 1 tsp baking soda
- Pinch of salt
- 1/2 cup almond milk
- 3/4 cup chocolate chips
- 2 tbsp coconut oil
- 1 tbsp full fat coconut milk
Chocolate Ganache:
Instructions
Preheat your oven to 350°F (175°C). Line two baking trays with parchment paper.
In a mixing bowl, use a hand mixer to cream together the coconut oil, coconut sugar, and honey until light and fluffy.
Add the eggs, mixing until fully incorporated.
Sift the gluten-free flour, hazelnut flour, baking soda, and salt into the wet mixture.
Mix gently using the hand mixer for about 10 seconds to start incorporating the dry ingredients.
Add the almond milk and continue mixing until the dough comes together and is smooth.
Using a cookie scoop, portion the dough onto the prepared baking trays, spacing the cookies about 2 inches apart.
Bake for 15-20 minutes or until the edges are golden.
Let the cookies cool completely on a wire rack.
Make the Ganache:
In a heatproof bowl, set over a saucepan of simmering water (bain-marie), melt the chocolate chips with the coconut oil. Stir until smooth.
Remove the bowl from the heat. Gradually whisk in the coconut milk. The ganache will thicken as you whisk.
Set aside to cool to room temperature.
Spread 1 teaspoon of ganache onto the bottom of one cookie.
Gently press another cookie on top to create a sandwich.
Repeat with the remaining cookies and ganache.
Tips:
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
If your ganache seems too thick, warm it slightly over a saucepan of simmering water.
