Start by preheating the oven to 350°F and then line a baking sheet with parchment paper.

Combine the dry ingredients (hazelnut meal, brown rice flour, ground flax or chia, salt, and baking powder) in a medium-size bowl and sift together.

Combine the wet ingredients (almond butter, maple syrup, and vanilla extract) in a separate large bowl and stir together.

Add the dry ingredients to the wet and stir until a dough forms. If the dough is too sticky, refrigerate for 15-20 minutes. Grab about 1 heaping tablespoon of dough at a time then roll into separate balls and place on the baking sheet with about 2 inches of space in between. Use your thumb to press a circular space in the center of each one then bake them in the oven for 10-12 minutes, until light golden brown. Set aside to cool.

Meanwhile make the filling by placing all of the ingredients (chocolate chips to coconut oil) in a small saucepan over low to medium heat. Melt everything together and stir until smooth then remove from heat and set aside.

Spoon the melted chocolate into the center of each cookie until they are filled then refrigerate for 30 minutes to set. Store in an airtight container for up to 1 week.