Spelt Chocolate Hazelnut Sandwich Cookies: Soft and Simple

Spelt chocolate hazelnut sandwich cookies pair soft cocoa cookies made with whole spelt flour with a creamy chocolate hazelnut filling in between. The texture stays soft in the center with a slight chew at the edge.

Spelt flour gives the dough a nutty base note that pairs well with cocoa and hazelnut. The dough comes together in one bowl, so cleanup stays simple.

You chill the dough for 30 minutes before baking. This step keeps the cookies from spreading too thin in the oven.

These cookies work well as a make-ahead treat. Bake the cookies a day early and fill them closer to serving, so the filling stays glossy instead of soaking into the crumb.

Why You'll Love This Recipe

Dough comes together in one bowl, no stand mixer required
Spelt flour gives a nutty base note that pairs with cocoa
Bake ahead and fill closer to serving for a clean layer
Uses a jarred filling, no ganache to cook on the stove

Hands spreading chocolate hazelnut filling onto a cooled cocoa spelt cookie half on a marble counter

Ingredient Notes

spelt flour: Whole spelt flour gives a nuttier flavor and slightly denser crumb than all-purpose flour. You can swap in all-purpose at the same weight if that's what you have.
cocoa powder: Use natural unsweetened cocoa powder here, not a Dutch-process one, since it keeps the dough from tasting flat.
butter: Soften the butter at room temperature until it gives slightly when pressed. Cold butter won't cream properly with the sugar.
hazelnuts: Toast the hazelnuts first to bring out the flavor, then chop them fine so they don't tear the dough when rolling.
chocolate hazelnut spread: Any jarred chocolate hazelnut spread works, including dairy-free versions. Let it sit at room temperature so it spreads without tearing the cookie.
egg: Use one large egg at room temperature, so it blends into the butter mixture smoothly instead of curdling it.

A glass of milk and linen napkin beside a plate of sandwich cookies on a wooden kitchen table

Prep Time 20 mins

Cook Time 24 mins

Rest Time 30 mins

Total Time 1 hr 14 mins

Cooking Method: Oven

Cuisine: European

Courses: Dessert

Difficulty: Easy

Cooking Temp: 180 C

Servings: 12

Estimated Cost: 0.60

Calories: 312

Best Season: all_year_round

Dietary: Contains dairy and eggs, Contains gluten (spelt), contains nuts, Vegetarian

Description

Whole spelt flour cocoa cookies chilled for a clean shape, then sandwiched with chocolate hazelnut spread for a soft, simple treat.

Ingredients

Cookies

250 g spelt flour
30 g cocoa powder (unsweetened, natural)
1/2 tsp baking powder
1/4 tsp salt
115 g butter (softened)
100 g granulated sugar
50 g brown sugar
1 egg (large; room temperature)
1 tsp vanilla extract
50 g hazelnuts (toasted, finely chopped)

Filling

200 g chocolate hazelnut spread (room temperature)

Instructions

1
Heat the oven to 180 C / 350 F. Line two sheet pans, 33 x 46 cm / 13 x 18 inch, with parchment.
2
Whisk the spelt flour, cocoa powder, baking powder, and salt together in a bowl. Set aside.
3
In a large mixing bowl, cream the butter, granulated sugar, and brown sugar with a hand mixer for 2 to 3 minutes, until light and fluffy.
4
Beat in the egg and vanilla extract until smooth.
5
Add the dry ingredients to the wet mixture and mix on low until the dough just comes together. Fold in the chopped hazelnuts.
6
Cover the bowl and chill the dough for 30 minutes, until it feels firm to the touch.
7
Scoop the dough into 27 g balls, about 24 total. Roll each into a ball and place on the sheet pans, spaced 5 cm / 2 inches apart, then flatten slightly with your palm.
8
Bake one pan at a time for 10 to 12 minutes, until the edges look set and the surface looks dry. The centers should still look soft, they firm up as the cookies cool.
9
Cool the cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely.
10
Spread about 1 tbsp chocolate hazelnut spread on the flat side of half the cookies. Top with the remaining cookies, flat side down, and press gently to sandwich.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 312kcal

% Daily Value *
Total Fat 16g25%
Saturated Fat 8g40%
Cholesterol 40mg14%
Sodium 70mg3%
Potassium 150mg5%
Total Carbohydrate 38g13%
Dietary Fiber 3g12%
Sugars 22g
Protein 5g10%

Vitamin A 250 IU
Calcium 30 mg
Iron 1.5 mg
Vitamin E 0.5 mg
Vitamin K 1 mcg
Thiamin 0.1 mg
Riboflavin 0.1 mg
Niacin 0.8 mg
Vitamin B6 0.03 mg
Folate 15 mcg
Vitamin B12 0.05 mcg
Phosphorus 90 mg
Magnesium 40 mg
Zinc 0.6 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Dough can be made 2 days ahead and kept chilled, covered, in the fridge.
Do not overbake, centers should look soft when pulled from the oven.
Space dough balls 5 cm / 2 inches apart to prevent spreading into each other.
Fill cookies within a few hours of serving for the cleanest filling layer.

Keywords: spelt chocolate hazelnut sandwich cookies, spelt cookies, chocolate hazelnut cookies, spelt baking, make-ahead cookies

Equipment

mixing bowls
hand mixer
sheet pan 33 x 46 cm / 13 x 18 inch (x2)
small cookie scoop
wire cooling rack

Tips

Chill the dough for the full 30 minutes so the cookies hold their shape instead of spreading thin.
Toast the hazelnuts for 8 minutes at 160C/320F before chopping, since raw hazelnuts taste flat in the dough.
Pull the cookies when the centers still look soft, since they firm up as they cool on the pan.
Match cookie halves by size before filling, so the sandwiches sit level instead of sliding apart.
Use a small cookie scoop for even 27g portions, so all the cookies bake in the same amount of time.

Variations

Swap the chocolate hazelnut spread for a dark chocolate ganache filling if you want a less sweet result.
Roll the dough balls in extra chopped hazelnuts before baking for a crunchy edge on each cookie.
Add 1/4 tsp espresso powder to the dry ingredients to deepen the cocoa flavor without adding coffee taste.

Storage and Reheating

Store filled spelt chocolate hazelnut sandwich cookies in an airtight container at room temperature for up to 4 days. The filling stays soft, and the cookies keep a slight chew during that time.

If you want to keep them longer, freeze the unfilled cookies for up to 2 months and fill just before serving. Filled cookies don't freeze well, since the chocolate hazelnut spread turns grainy after thawing.

These cookies don't need reheating. If they've been somewhere cool, let them sit at room temperature for 15 minutes so the filling softens back to a spreadable texture.

Serving Suggestions

Serve spelt chocolate hazelnut sandwich cookies on a plate with cold milk or coffee alongside for a simple afternoon snack.

For a gathering, stack them on a tiered plate with fresh berries or sliced apple, which balance the sweetness of the filling.

Pack a few in a lunchbox or tin as a make-ahead treat, since the sturdy dough holds up well outside the fridge for a few hours.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-chocolate-hazelnut-sandwich-cookies/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!