What type of buckwheat flour should I use?

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.

How should I store these cookies?

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.

Can I make the dough ahead of time?

Absolutely. You can refrigerate the dough for up to 24 hours before baking.

Are these cookies dairy-free?

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.

Can I use store-bought hazelnut spread instead of making my own?

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.

Gluten-Free Chocolate Hazelnut Stuffed Cookies

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

Scale

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

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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.