Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Add organic oats and hazelnut meal to NutriBullet and blend 5-10 seconds until a fine flour-like consistency is reached, set aside.
Add peanut butter, coconut sugar and vanilla extract to bowl of food processor, and process for 20-30 seconds or until smooth and creamy.
Add the blended oat flour, hazelnut meal, baking soda, and salt to the creamy peanut butter mixture in the food processor bowl, process until all ingredients are well combined. Add the almond milk and mix again.
Roll cookie dough in small 1” balls, add to parchment lined baking sheet and bake for approximately 7 minutes. Remove, press lightly with fork and allow to cool completely.
For the Chocolate Hazelnut Filling:
Add hazelnut meal to food processor and process for 5-7 minutes, stopping to scrape down the sides as necessary. The hazelnut meal will begin to clump up as the oil breaks down, continue to process until a thick butter-like consistency reached. Because I wanted a thicker filling, I didn't worry about processing it to a thin liquid nut-butter like consistency, but rather left it thick and somewhat pasty.
Meanwhile, melt the dark chocolate chips and almond milk in small saucepan over very low heat. Stir consistently until completely melted and smooth.
Add vanilla, melted chocolate, cacoa powder, vanilla, honey, and sea salt to hazelnut butter and process again until well combined and a smooth consistency is reached.
Once the cookies have completely cooled, flip 22 cookies on their back, spread with chocolate hazelnut filling, then top with another cookie to create a mini sandwich.
Store in freezer or refrigerator for 5-7 days, allowing them to come to room temperature before serving.