Ferrero Rocher Chocolate Hazelnut Cookies
Soft chocolate cookies stuffed with a molten hazelnut chocolate center and dipped in dark chocolate and hazelnuts. Bakery-style and gluten-free.
Servings 12 cookies
Ingredients
Cookies
- 3 cups almond flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ cup plain Greek yogurt
- ½ cup honey or maple syrup
- 2 large eggs
- ½ cup chopped hazelnuts plus extra for topping
- 12 –14 small pieces hazelnut chocolate for stuffing
Chocolate Coating
- 1 cup dark chocolate 70% or higher, melted
- ¼ cup chopped hazelnuts
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix dry ingredients. In a large bowl, whisk together almond flour, cocoa powder, baking powder, and chopped hazelnuts.
- Add wet ingredients. Stir in Greek yogurt, honey or maple syrup, and eggs until a dough forms.
- Shape and stuff. Scoop about 2 tablespoons of dough and flatten slightly. Place a piece of hazelnut chocolate in the center, wrap the dough around it, and seal. Flatten gently and place on the baking sheet.
- Bake for 11–12 minutes, until set but still slightly soft in the center. Let cool completely on the baking sheet.
- Prepare the coating. Stir chopped hazelnuts into the melted dark chocolate.
- Dip and finish. Dip each cooled cookie halfway into the chocolate coating. Place back on parchment, sprinkle with extra hazelnuts, and let set until the chocolate hardens.
Notes
- Let the cookies cool fully before dipping so the chocolate sets cleanly.
- These store well in an airtight container for several days.
- Make ahead: Shape and stuff the cookies, then freeze raw for up to 2 months. Bake from frozen, adding 1–2 minutes to the bake time.
- For gifting: Wrap individually in gold foil for full Ferrero Rocher nostalgia.
- Swaps: This recipe is naturally gluten-free as is! To make it dairy-free, use dairy-free yogurt and dairy-free chocolate.