I did a thing . . . a deliciously wonderful , terrible (in THE best possible way) thing . . . {small batch – healthier} Chocolate Hazelnut “Ferrero Rocher” Cookies . . .
a dark choc fudge brookie ( think–> brownie meets cookie which is possibly one of , if not , THE most delicious fusions to ever exist) soft baked, super fudgy, decadent, rich chocolate cookie that’s chewy on the inside with jussssst the right amount of crispiness on the edges – aka my dream cookie – stuffed with your fave choc hazelnut spread, topped with a layer of espresso infused dark chocolate then finished with a sprinkling of deliciously buttery, roasty, toasty, hazelnuts + a pinch of flakey sea salt!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
All the exclamation points are 100% required, plus maybe a few more!!!!!!!!!!!!!
It’s like an actual Ferrero Rocher but wayyy better imo bc –> delicious chewy choc fudge brookie + espresso infused dark chocolate alwaysssss wins!!!!!
Super simple, I N S A N E L Y delicious, not to mention Gluten Free – Dairy free – Grain free – Refined sugar free – Low Carb – Paleo – Keto – Vegan friendly (just use your fave egg replacer + dairy free/ plant based chocolate)!!! But most importantly, they really are edible awesomeness personified and you need them in your life because I said so* jks but not really – they really are an absolute need, yum!!!!!
&&& fancy as they may sound/ look they could not be easier to make. Pinky promise.
The hardest part about making these is waiting for the filling and cookie dough to set before you bake them and then waiting for them to cool so you can eat without burning your face off?! Will waiting be difficult?! If you’re anything like me, unfortunately the answer is yes but, will it be worth it?! absolutrly , 100% , without question, SO worth it!!!
How to make healthier {low carb – gluten free – dairy free – sugar free} chocolate hazelnut notella stuffed “ferrero rocher” cookies:
Prep – before we begin we have to freeze out nutella for the filling!
dollop 1/ish heaping tsp of your fave choc hazelnut spread (homemade or store-bought) on lined plate or baking tray, gently smooth with the back of a spoon or lightly tap tray the treay to spread in to small mounds. freeze for 30 ish mins til firm enough to pick up
Takes 2 mins & guarantees that river of dreams stays contained inside the cookie & doesnt get absorbed into the chocolate abyss or ooze out all over your baking sheet.
How to make healthy {low carb – gluten free – dairy free – sugar free} choc fudge brookie dough, 1 bowl + 1 spoons – quick mix & you’re on your way!
Mix – In a medium size bowl, mix all cookie dough ingredients until smooth and well combined. Easy, peasy!
Chill – Freeze for 15-20 mins – or chill in the for 1-2 hrs or overnight I know , I know its seems annoying but . . . *DO NOT SKIP THIS STEP!* sorry for yelling but this is super important! Trusttttttt, I wouldn’t make you do it if it wasn’t absolutely necessary!!!! Chilling the dough it’s what helps your cookies stay nice and thicc/ maintain their shape.
Will waiting be a little difficult? Possibly for some (some being me) Will it be worth it, 100%!
Scoop – Once chilled, the cookie dough should be firm enough to roll in your hands. Scoop a heappppping tablespoon of dough into your hands and roll in your palms pressing down to flatten it out as you go.
Stuff – Take one of your frozen “nutella” discs and place into the centre of your flat piece of cookie dough , top with another ball of cookie dough. . .
Seal – using your thumb and index or middle finger, whichever feels most comfortable, gently pinch the edges of dough together to sealllll in that frozen disc of choc haZelnut deliciousness . . . place on a lined baking tray. Make sure you leave an inch or 2 between cookies as they will puff up, rise and spread as they bake!
–> repeat with remaining dough and dics of nutella. You should get 6ish thicc cookies.
Bake – @ 175’C/ 350-‘F for 8-10 minutes until they have risen/ puffed and the edges are just set. They will still feel soft in the middle, relaxxxxxx, they’re perfect! They will firm up/ set as they cool!
Cool – Honestly, this is the hardest part . . . your “active work is done and the scent has surrounded you . . . all you want to do is dive in and eat but you mustnt! I mean it . . . go have a shower, take a walk, read 10 pages of your book . . . you need to allow your cookies to rest, undisturbed on the baking tray for 5-10 minutes as they set/ firm up. If you move them too soon they will collapse on themselves, the tray or all over you and molten hot nutella will run everywhere which sounds like a delicious problem to have but is also very, VERY dangerous. Trust – nutella burns are no joke . . . don’t be like me . . . have patience, save your beautiful face/ hands/ chest(!!!!)/ self!!
Slather with melted chocolate, sprinkle with crushed hazelnuts & a pinch of flakey sea salt (all this is totally optional but really does take the cookies, and your life by extension, to a whollleeeee new level!!), enjoy!!!!!!
I told you it was worth it and I would NEVER, ever lie about such things!!!! I mean can you even with all that melty goodness?!
PS- primarily made with nut butter and a hint of espresso (anand, if you add the optional collagen you also get a hit of protein) = totally acceptable for breakfast consumption!
Mix em’ up now, bake em’ up first thing, your early morning coffee drinking cookie eating self will thank you.
healthier, homemade chocolate hazelnut “ferrero rocher” cookies . . . the sneaky snack you never knew you always needed (lucky you have me to make sure you don’t miss out on such things!!! ♥)
Gluten Free – Dairy free – Grain free – Refined sugar free – Low Carb – Paleo – Keto – Vegan friendly but, most importantly, they really are edible awesomeness personified and you need them in your life because, yum!!!!!
from my heart to yours, enjoy xo
ps – if you’re a visual learner, click here for tips, tricks & to cook along with me ♥
- Cook Time: 8-10 mins
- Persons: 6-8
- Difficulty: Easy
- Ingredients
- For the cookies –
- 1/4 cup monk fruit – 1 use Lakanto & do 1/2 classic “white” & half brown – but either works beautifully
- 1 egg – or your fave egg replacer
- 1/2 cup smooth , unsalted almond butter
- 1 tsp vanilla
- 1 tsp baking soda
- 2 tbsp cocoa pwd
- 1/2-1 tsp instant espresso pwd
- a pinch of salt
- For the filling –
- chocolate hazelnut spread -store bought or homemade
- For the glaze –
- 6 squares dark choc (roughly 1/2 a block) but, measure with your heart.
- a small handful of hazelnuts, roughly chopped
- Instructions
- Line a small plate or tray w baking/ parchment paper.
- dollop 1/ish heaping tsp of your fave choc hazelnut spread (homemade or store-bought) on lined plate or baking tray, gently smooth with the back of a spoon or lightly tap tray the treay to spread in to small mounds. freeze for 30 ish mins til firm enough to pick up
- In a medium size bowl, mix all cookie dough ingredients until smooth and well combined.
- Freeze for 15-20 mins – or chill in the for 1-2 hrs or overnight
*DO NOT SKIP THIS STEP!* – it’s what helps the cookies maintain shape. - Scoop 1 Tbsp or cookie dough- flatten in the palm of your hands
- top cookie disc with 1 of your frozen “nutella” rounds
- top with another disc of cookie dough and pinch to seal the edges.
- Place on a lined baking sheet –> repeat until all dough is used – you should get 6 largeish – thicc – cookies
- Bake @175 ’C/ 350’C for 8-10 mins til edges are just set.
- Note- they will still be very soft – realxxxx – they’re perfect!
- Cool for 5 . . .
- Now they will be crispy on the edges, soft, chewy and deliciously gooey in the middle
- Melt choc and esp powder if using – drizzle/dollop/spread over the top of each cookie
- finish with a sprinkling of crushed hazelnuts and a pinch flakey sea salt . . .
- Enjoy xo
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Question of the day –
Do you prefer crispy or soft-baked cookies? Frosted? Filled? Got a fave or recipe req?! lmk . . .
Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your life changing choc hazelnut, healthier, ferrero rocher cookies (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember and nothing makes my hearet happier than seeing you make, share and enjoy my recipes! Truly !!!!
Do it, do it You know you want to
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