Gluten-Free Ferrero Rocher Thumbprint Cookie Recipe

Name: Gluten-Free Ferrero Rocher Thumbprint Cookie Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 -14
Ingredients: ½ cup hazelnut butter; ½ cup butter; ½ cup + 2 tbsp brown sugar; 2 eggs; 2 tbsp milk or plant-based milk; 1 tbsp vanilla; 1 ¼ cup Bob’s Red Mill 1:1 GF Flour Blend; ½ tsp salt; 12 – 14 Ferraro Roche chocolates; ½ cup milk or dark chocolate

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Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
12 -14
Calories
274 kcal
Cuisine
International, Vegan

Gluten-Free Ferrero Rocher Thumbprint Cookie Recipe

Ulric Berry

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This delicious, crunchy, and chocolatey thumbprint cookie recipe combines what we love about Ferrero Rocher's into a cookie. It's perfect for holiday baking!

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Ingredients

Servings

½ cup hazelnut butter
½ cup butter softened
½ cup + 2 tbsp brown sugar
2 eggs room temperature + separated
2 tbsp milk or plant-based milk
1 tbsp vanilla
1 ¼ cup Bob’s Red Mill 1:1 GF Flour Blend
½ tsp salt
12 – 14 Ferraro Roche chocolates
½ cup milk or dark chocolate melted

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Instructions

Preheat the oven to 355F, and line 2 baking trays with parchment paper.
In a medium-sized bowl, combine flour and salt. Set aside.
In a large bowl, combine hazelnut butter, butter, sugar, and vanilla, with a hand mixer on medium until combined and slightly whipped.
One at a time, slowly mixes in the egg yolks, until just combined. Keep the egg whites in a separate bowl for later.
Add the flour mixture and mix until well combined. Do not overmix.
Chop the hazelnuts into small pieces and place them into a small bowl.
Scoop the dough into “ping-pong” size balls, approximately 2 tbsp worth.
Roll the cookie dough balls out with your hand, until smooth.
Dip each cookie dough ball in the egg whites, lightly covering, and roll into the chopped hazelnuts.
Place each cookie dough ball onto the baking sheet, and press your thumb into the top to create a small cavity.
Shape the sides of the cookie if you need to create the perfect shape.
Unwrap a Ferraro Roche chocolate and place it in the center of the cookie, filling the cavity. Repeat these steps until you use all of the dough.
Evenly space the cookie dough 2-3 inches apart onto the baking trays.
Bake for 18 - 20 minutes, until golden on the bottom and edges.
Allow to cool on the baking trays for 5 minutes, then transfer to a wire rack.
Once slightly cooled, add the dark chocolate to a small bowl and slowly melt it in the microwave.
Using a small spoon, drizzle lines of chocolate in a zig-zag to cover the top of your cookies.
Enjoy this deliciousness!!

Notes

These cookies will melt in your mouth like shortbread, bake for less time to make a chewier cookie!
These cookies will melt in your mouth like shortbread, bake for less time to make a chewier cookie!
To make dairy-free, swap butter with earth balance, use plant-based milk, AND replace Ferrero Roche with your favorite dairy-free chocolate truffles!
To make dairy-free, swap butter with earth balance, use plant-based milk, AND replace Ferrero Roche with your favorite dairy-free chocolate truffles!
Replace hazelnut butter with peanut butter if you prefer!
Replace hazelnut butter with peanut butter if you prefer!
Store cookies at room temperature in an airtight container for 3-4 days or in the freezer for 2-3 months. Allow to come to room temperature or warm in the microwave slightly to serve.
Store cookies at room temperature in an airtight container for 3-4 days or in the freezer for 2-3 months. Allow to come to room temperature or warm in the microwave slightly to serve.
Have fun with it!
Have fun with it!

Nutrition Information

Show Details

Serving 14 Calories 274kcal (14%) Carbohydrates 16.7g (6%) Protein 3.3g (7%) Fat 19.1g (29%) Saturated Fat 10.6g (53%) Polyunsaturated Fat 0.6g Cholesterol 61.4mg (20%) Sodium 15.7mg (1%) Fiber 1.2g (5%) Sugar 14.3g (29%)

Nutrition Facts

Serving: 12-14

Amount Per Serving

Calories 274 kcal

% Daily Value*

Serving	14
Calories	274kcal	14%
Carbohydrates	16.7g	6%
Protein	3.3g	7%
Fat	19.1g	29%
Saturated Fat	10.6g	53%
Polyunsaturated Fat	0.6g	4%
Cholesterol	61.4mg	20%
Sodium	15.7mg	1%
Fiber	1.2g	5%
Sugar	14.3g	29%