Preheat the oven to 350°F.

Mix almond flour, softened butter, honey, vanilla and salt in a small bowl until dough forms. It will seem a little dry at first, but just keep mixing.

Use a tablespoon to measure out dough and roll each into a heaping tbsp ball. Place the ball of dough on your prepared baking sheet and use a ½ tbsp measuring spoon or your thumb to create a thumbprint in the middle of each cookie. If your thumb sticks to the dough, dip it in water before pressing into the cookie.

Chill your dough for 45 minutes.

Bake the cookies for 10-11 minutes.

Remove from the oven, turn off the oven, and reform cookie centers if they have risen too much. If your cookies have spread out, use a standard drinking glass or wine glass to reshape them. Place the open top of the glass around the cookie and swirl in a circle so the dough forms back into a perfect circle.

Fill the centers to the brim with Nutella using a Ziploc bag and cutting off a corner to pipe it into the center.

Place the cookie pan back into the oven for ~1 minute so the nutella melts.

Remove from the oven and tap lightly on your counter so the nutella spreads out.

Cool for 10 minutes. Transfer them to a rack to cool completely before serving.

Store cookies in an airtight container in your refrigerator for up to 1 week or in an airtight container in the freezer (layered with parchment paper) for up to 3 months.