Chill the nutella in the refrigerator overnight or until it hardens.
In a large bowl, mix together the almond flour, cacao powder, coconut palm sugar, baking soda and salt.
In a separate bowl, whisk together the coconut milk, coconut oil, vanilla extract and egg.
Using a rubber spatula, mix dry and wet ingredients together to form a batter. Do not over mix.
Gently fold in chocolate chips.
Cover the bowl containing batter and freeze for 30 minutes.
To assemble cookies, scoop about 1 ½ tablespoons (medium cookie scoop) of the chilled dough onto a baking sheet lined with parchment paper.
Using your thumbs make an indentation in the center of each ball, large enough to fit 1 teaspoon of nutella.
Add 1 teaspoon of the chilled nutella in the center of each cookie then wrap and press cookie dough around nutella to cover entirely. Roll into a ball, then gently press down to flatten cookies, being careful not to split open. If your dough or nutella softens and becomes hard to work with, return to the refrigerator or freezer for a few minutes.
Top cookies with some chocolate chips and bake in a preheated oven to 350°F for approximately 10-12 minutes.
Allow cookies to cool on the baking sheet for 5 minutes, then move to a wire rack.
Recipe makes approximately 13 cookies.Nutrition facts calculated without the homemade Nutella.