Gluten Free
Gluten-Free Ferrero Rocher Thumbprint Cookies
Prep
20 minutes
Cook
20 minutes
Yield
12 -14
‘Tis the season! One of the best parts about the holiday season is baking up a storm in your kitchen of sweet, tasty treats to gift, share with family and friends, or gobble up on your own. I love holiday baking and this thumbprint cookie recipe with Ferrero Rocher’s might just be your new favorite cookie this year.
Why you’ll love this thumbprint cookie recipe:
- Gluten-Free: I made this recipe with Bob Red Mill’s 1:1 Gluten-Free flour meaning that this recipe will even satisfy those with gluten allergies
- Delicious: Ferrero Rocher’s have to be one of the best chocolate treats at the holiday season so incorporating them into a Christmas cookie is a no-brainer
- Crowd Pleaser: These make for an excellent homemade gift to gift to teachers, secretaries, colleagues, family, and friends
Ingredient Notes:
Ferrero Rocher: These magical chocolate, hazelnut balls are produced by an Italian company, Ferrero. It’s been around since 1979 and has become a holiday staple for it’s beautiful combination of chocolate, hazelnut, and that delicious, airy crunch it has when you bite into it.
Hazelnut Butter: Hazelnuts are high in omega-6 and omega-9 fatty acids so hazelnut butter is so good for you! Since Ferrero Rocher’s have hazelnuts in them, I love to use hazelnut butter specifically in this thumbprint cookie recipe. However, if you can’t find it, you can always use peanut butter.
How to make this thumbprint cookie recipe:
- 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 peanut 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!
Expert Tips & FAQ:
How do I make this cookie chewy? These cookies will melt in your mouth like shortbread, bake for less time to make a chewier cookie!
Can I make this thumbprint cookie recipe dairy-free too? To make dairy-free, swap butter with earth balance, use plant-based milk, AND replace Ferrero Roche with your favorite dairy-free chocolate truffles!
I can’t find hazelnut butter: Replace hazelnut butter with peanut butter if you prefer!
Storage: 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.
Other sweet recipes you’ll love:
- Homemade Peanut Butter Cups
- Vegan Cinnamon Bun Bread
- Vegan Cashew Chocolate Mousse Cake
- Snickerdoodle Cupcakes
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For more Greek Recipes:
Gluten-Free Ferrero Rocher Thumbprint Cookie Recipe
Ingredients
- 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
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!!
