My sweet niece loves those Ferrero Rocher candies. So when she asked me to bake her some cookies, I thought it would be the perfect excuse to make these Nutella stuffed chocolate chip cookies that are totally inspired by the flavors and textures of Ferrero Rocher.
These large cookies are made with a combination of hazelnut flour, chopped hazelnuts, chocolate chips and stuffed with gooey Nutella spread. These are the perfect chewy chocolate chip cookies with an amazing Nutella filling that you're going to love!
Nutella lovers, don't put away your chocolate hazelnut spread yet, you should also make a batch of my gluten free hazelnut brownies or these Nutella stuffed chocolate chip cookie bars.
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Is Nutella Dairy Free?
When I gave up eating dairy, I thought I would never taste the deliciousness that is known as Nutella again. I know you can make a homemade version, but there is something about the perfectly smooth chocolate-y consistency of store bought Nutella that was just better somehow.
That was until I saw this Nocciolata dairy free spread one day while shopping at Whole Foods. I bought it, not quite sure what to expect. But it turns out it is amazing. It has everything I used to love about Nutella, minus the dairy. It's also organic and doesn't contain palm oil, which is great. I'll be a lifelong customer for sure!
Ingredient Notes
There are a few specialty ingredients needed for these cookies, but they are worth the extra effort! You'll find links to the special items below. Everything else should be available in your local grocery store.
This recipe is both gluten free and dairy free as written.
- Gluten-Free Flour Blend - I use Bob's Red Mill 1-to-1 gluten free flour blend for my dessert recipes. You can use the brand of your choice, but ensure it contains xanthan gum or a similar binder. I have not tested this recipe with any other brands of flour, so your results may vary.
- Hazelnut Flour - I love Bob's Red Mill Hazelnut Flour for the extra nutty flavor it adds to these cookies. The fat from the nuts, also helps to keep the cookies soft and tender. I sometimes see this gluten free alternative flour in my local grocery store, but if you can't find it you can order online. Once opened, keep the bag in your freezer and it will last for a long time.
- Coconut Milk Powder - This is a secret ingredient that adds a little bit of that creamy flavor to the cookie dough. If you're not dairy free, regular milk powder will work fine.
- Vegan Butter - I used Country Crock plant butter for this recipe, but any stick type vegan butter will work. If you're not dairy free, use unsalted butter in the same measure.
- Hazelnuts - You can't have Ferrero Rocher without crunchy bits of hazelnuts, so these cookies wouldn't be complete without them.
- Mini Chocolate Chips - Mini chocolate chips are the ideal size for these cookies, since full sized chocolate chips would be too large to allow for the filling inside. You could also used a chopped chocolate bar, if you can't find the mini chips. My favorite brand is Enjoy Life brand of allergen free chocolate chips.
- Dairy Free Nutella - I use the Nocciolata dairy free hazelnut spread and it's just as delicious as Nutella without any dairy or palm oil. Justin's also makes a chocolate spread which has a mixture of almond and hazelnuts and it would work fine too. If you're not dairy free, you can use name brand Nutella or any similar products in the same measure.
See the recipe card at the bottom of the post for full recipe with measurements.
Substitutions & Variations
- No hazelnut flour - You can substitute almond flour in the same measure, although this will alter the flavor of the cookies.
- Not dairy free - Use regular milk powder, unsalted butter, and regular Nutella in place of the dairy free ingredients. The measurements will be the same.
- No mini chocolate chips - Replace the chocolate chips with chopped chocolate bars. Large chocolate chips won't work well in this recipe.
- Make double chocolate cookie dough - Replace ¼ cup of gluten free flour with cocoa powder for extra chocolate goodness.
How to Make Nutella Stuffed Cookies
There are three phases to making these delicious Nutella chocolate chip cookies: roasting the hazelnuts, preparing the cookie dough, and stuffing the cookies for baking.
This recipe does require an hour of chill time, but the end result is worth the extra wait.
- STEP 1: Spread the raw hazelnuts on a small baking sheet in a single layer. Bake at 350F for about 10 minutes.
- STEP 2: Remove the hazelnuts from the oven and place them in a clean dish towel. Use the towel to rub the skins off of the hazelnuts. Then chop the clean nuts into small pieces.
- STEP 3: Combine the gluten free flour, hazelnut flour, baking powder, baking soda, salt and milk powder in a small bowl. Whisk to mix well.
- STEP 4: Add the butter to a large mixing bowl and beat on medium speed for 2 minutes, until smooth.
- STEP 5: Add the brown sugar and white sugar to the butter and beat for another 2-3 minutes until light and fluffy.
- STEP 6: Add the egg, egg yolk and vanilla extract to the creamed butter and sugar. Beat for about 60 seconds until well combined.
- STEP 7: With the mixer on low speed, slowly add in the flour mixture stirring until just incorporated.
- STEP 8: Add the mini chocolate chips and the chopped hazelnuts. Fold together with a spatula until they are evenly incorporated.
- STEP 9: Cover the bowl of cookie dough with plastic wrap and refrigerate for at least 1 hour.
- STEP 10: Scoop the cookie dough into balls about the size of a golf ball. Place the cookie dough balls on a parchment-lined baking sheet and flatten them slightly so they resemble hockey pucks. Use your thumb to press an indention in the center of the balls of cookie dough.
- STEP 11: Place 1 teaspoon of Nutella in the indented space in each cookie dough ball.
- STEP 12: Scoop another golf ball size cookie dough ball and flatten it in your hand until it's large enough to cover the existing cookie on the sheet. Form it around the dough ball hiding the Nutella dollops inside and seal the edges of the cookies with your fingers. Now you're ready to bake!
Expert Tip
The centers of these cookies are made of melted Nutella, which makes them very delicate when freshly baked. Once the cookies have baked, you need to let them cool on the baking sheet for at least 5 minutes before moving them to a wire cooling rack.
Storage
Store leftover cookies in an airtight container at room temperature. They should stay fresh for 3-4 days.
Once cooled, you can also pack these cookies in a freezer bag or freezer-safe container and freeze them for up to 2 months. Bring to room temperature before serving.
They are very sturdy cookies and also do well with shipping.
More delicious cookie recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Nutella Stuffed Chocolate Chip Cookies
Ingredients
- 1 ¼ Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- ½ Cup Hazelnut Flour
- 1 Tablespoon Coconut Milk Powder optional
- 1 teaspoon Baking Powder
- ¼ teaspoons Baking Soda
- ½ teaspoon Salt
- ½ Cup Vegan Butter room temperature
- ¾ Cup Sugar
- ¼ Cup Light Brown Sugar
- 1 Egg room temperature
- 1 Egg Yolk
- 1 teaspoon Vanilla
- 2 Cup Mini Dairy Free Chocolate Chips
- ¾ Cup Hazelnuts
- ⅓ Cup Dairy Free Chocolate Hazelnut Spread
Instructions
- Preheat oven to 350 °F (177 °C) degrees.
- Place hazelnuts on the baking sheet. Bake in preheated oven for 7-10 minutes.
- Remove from oven and put warm hazelnuts into a clean dish towel. Rub the towel around to remove the skins.
- Roughly chop the hazelnuts and set aside.
- In a medium bowl, combine gluten free flour blend, hazelnut flour, baking powder, baking soda, salt and milk powder. Whisk together until well combined. Set aside.1 ¼ Cup Gluten Free 1-to-1 Flour Blend, ½ Cup Hazelnut Flour, 1 Tablespoon Coconut Milk Powder, 1 teaspoon Baking Powder, ¼ teaspoons Baking Soda, ½ teaspoon Salt
- Add butter to the bowl of an electric mixer. Using the paddle attachment, beat on medium speed about 2 minutes until smooth. Scrape down bowl.½ Cup Vegan Butter
- Add the white and brown sugar to the butter. Beat 2-3 minutes on medium speed until light and fluffy. Scrape down the bowl.¾ Cup Sugar, ¼ Cup Light Brown Sugar
- Add egg, egg yolk and vanilla extract and beat about 60 seconds until combined.1 Egg, 1 Egg Yolk, 1 teaspoon Vanilla
- Turn the mixer to the lowest setting. Slowly add the dry ingredients stirring until just combined.
- Remove bowl from stand. Add the chopped hazelnuts and the mini chocolate chips. Fold them in by hand until they are evenly incorporated.2 Cup Mini Dairy Free Chocolate Chips, ¾ Cup Hazelnuts
- Cover the bowl with plastic wrap and place in the refrigerator for 1 hour minimum.
- Preheat oven to 350 °F (177 °C) degrees. Line two baking sheets with parchment paper.
- After the chill, assemble the cookies as follows: 1. scoop a golf ball size amount of dough and place on prepared baking sheet leaving 2-3 inches between balls. 2. slightly flatten the dough ball, so it is a disc. Make an indentation in the center with your finger. 3. Add 1 teaspoon dollops of Nutella in the indentation. 4. scoop another golf ball size amount of dough. 5. flatten the second dough ball slightly in your hand and place over the top of the filled cookie, sealing the edges with your finger.⅓ Cup Dairy Free Chocolate Hazelnut Spread
- Bake in preheated oven about 15 minutes. Cool on baking sheet for 5 minutes, then move to a wire rack to cool completely.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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