Nutella Stuffed Chocolate Chip Cookies
These delicious gluten free Nutella stuffed chocolate chip cookies have all the flavors of Ferrero Rocher in cookie form!
Servings: 16 cookies
Calories: 345 kcal
Ingredients
- 1 ¼ Cup (185 g) Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- ½ Cup (40 g) Hazelnut Flour
- 1 Tablespoon (9 g) Coconut Milk Powder optional
- 1 teaspoon Baking Powder
- ¼ teaspoons Baking Soda
- ½ teaspoon Salt
- ½ Cup (113 g) Vegan Butter room temperature
- ¾ Cup (150 g) Sugar
- ¼ Cup (53 g) Light Brown Sugar
- 1 Egg room temperature
- 1 Egg Yolk
- 1 teaspoon Vanilla
- 2 Cup (320 g) Mini Dairy Free Chocolate Chips
- ¾ Cup (96 g) Hazelnuts
- ⅓ Cup (90 g) 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 (185 g) Gluten Free 1-to-1 Flour Blend, ½ Cup (40 g) Hazelnut Flour, 1 Tablespoon (9 g) 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 (113 g) 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 (150 g) Sugar, ¼ Cup (53 g) 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 (320 g) Mini Dairy Free Chocolate Chips, ¾ Cup (96 g) 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 (90 g) 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
STORAGE: Store leftover cookies in an airtight container at room temperature for up to 4 days.