If you’re on the hunt for the perfect gluten-free cookie recipe, look no further. These Gluten-Free Chocolate Hazelnut Stuffed Cookies are soft, chewy, and bursting with rich chocolate and nutty goodness. Made with a blend of almond flour and buckwheat flour, they have the perfect texture—crispy on the edges and gooey in the center. Plus, they’re naturally gluten-free, making them a great option for those with dietary restrictions.
Why You’ll Love These Hazelnut Stuffed Cookies
Gluten-Free Goodness – The combination of almond and buckwheat flour makes these cookies soft and flavorful.
Nutty & Chocolatey – A dreamy hazelnut chocolate filling melts inside each bite.
Easy to Make – Just a few simple steps (and some chilling time) stand between you and cookie heaven.
Ingredients You’ll Need for Chocolate Hazelnut Stuffed Cookies
These cookies are made with pantry staples plus a few special ingredients
- Butter – For richness and that classic chewy texture.
- Almond Butter – Adds a nutty depth and keeps the gluten-free cookies moist.
- Egg + Egg Yolk – Ensures a soft, tender texture.
- Buckwheat & Almond Flour – The perfect duo for gluten-free baking.
- Dark Chocolate Chips – Because chocolate makes everything better.
- Hazelnut Butter + Melted Chocolate – This luscious filling takes these cookies to the next level.
How to Make These Gluten-free Hazelnut Chocolate Cookies
- Make the Dough – Cream together butter and sugars, then mix in almond butter, vanilla, and eggs. Add the flours, baking soda, salt, and chocolate chips.
- Chill the Dough – This is key. Refrigerate for at least 3 hours (or overnight) to enhance flavor and texture.
- Prepare the Filling – Melt dark chocolate and stir in creamy hazelnut butter. Let it chill.
- Stuff & Shape – Scoop cookie dough, make a small crater, add the hazelnut chocolate filling, and roll into balls.
- Bake to Perfection – Bake at 350°F for 14 minutes until golden brown. Let them cool before serving.
Tips for the Best Hazelnut Cookies
- Chill the Dough – This prevents spreading and enhances the flavors.
- Use Quality Ingredients – High-quality almond butter and dark chocolate make a difference.
- Let Them Cool – The filling is very soft when warm but firms up as the cookies cool.
I personally love to use the Buckwheat flour from Anthonys. You can find it on amazon. It is a “white” flour. The buckwheat has not been roasted and has a more mild flavor and better baking texture.
Store them in an airtight container at room temperature for up to three days. For longer storage, refrigerate them for up to a week or freeze them for up to three months. I personally like to eat these cold.
Absolutely. You can refrigerate the dough for up to 24 hours before baking.
No, since they contain butter. However, you can try using a plant-based butter substitute to make them dairy-free. I haven’t personally tried this though.
Yes, but many store-bought hazelnut spreads contain added sugars and oils so make sure you get pure hazelnut butter. Making your own ensures a pure, rich hazelnut chocolate flavor.
The Perfect Gluten-Free Cookie for Any Occasion
Whether you’re baking for a party, a cozy night in, or just because—you can’t go wrong with these Gluten-Free Chocolate Hazelnut Stuffed Cookies. They’re indulgent, satisfying, and full of rich chocolate-hazelnut goodness.
Ready to bake? Let me know how they turn out!
More Gluten-free Cookie Recipes
Print
Gluten-Free Chocolate Hazelnut Stuffed Cookies
- Prep Time: 3 hours
- Cook Time: 14
- Total Time: 3 hours 14 minutes
- Yield: 16 1x
- Category: Dessert
- Method: Oven
- Diet: Gluten Free
Description
A delicious gluten-free cookie dough made with butter, sugar, almond, and buckwheat flour. Each cookie is filled with a rich chocolate hazelnut mixture. These soft, chewy, and chocolate-filled cookies are sure to please everyone.
Ingredients
Chocolate Chip Cookies
- 1 cup Unsalted Butter, softened
- ½ cup Granulated White Sugar
- ½ cup Brown Sugar
- ½ cup Creamy Almond Butter (I used Georgia Grinders)
- 2 tsp Pure Vanilla Extract
- 1 whole Egg
- 1 whole Egg Yolk
- 1 ½ cups Almond Flour
- ¾ cup Light Buckwheat Flour (see notes)
- ½ tsp Baking Soda
- ¾ tsp Sea Sal
- 1 ½ cups Dark Chocolate Chips
Hazelnut Chocolate Spread
- 3 oz Dark Chocolate Chips, melted
- ½ cup Creamy Hazelnut Butter
Instructions
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar using a hand or stand mixer until fluffy (about 2–3 minutes).
- Add the almond butter and vanilla extract, mixing until fully combined.
- Mix in the egg and egg yolk.
- Add the almond flour, buckwheat flour, baking soda, and salt, and mix until combined.
- Stir in the chocolate chips.
- Cover the bowl and chill the dough for at least 3 hours (up to 24 hours).
- Meanwhile, melt the dark chocolate and mix it with the hazelnut butter. Chill the mixture alongside the cookie dough until set.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Using a large cookie scoop, scoop about 2 tablespoons of dough. Flatten it slightly, creating a small crater in the middle.
- Place about 1 teaspoon of the chocolate hazelnut spread in the center of the dough. Wrap the dough around the filling, rolling it into a ball.
- Place the dough balls on the baking sheet, spacing them about 2 inches apart.
- Bake for 14 minutes or until the edges are slightly browned.
- Let the cookies cool for a few minutes before transferring them to a cooling rack.
Notes
Light buckwheat flour is recommended for a milder flavor and better texture. A preferred brand is Anthony’s, which can be found on Amazon.
The chocolate hazelnut filling will remain soft and gooey until the cookies have fully cooled.
Leave a Reply