Gluten-free Chocolate Hazelnut Stuffed Cookies (Edit recipe)

Gluten-free Chocolate Hazelnut Stuffed Cookies. A delicious gluten-free cookie dough made with butter, sugar, almond and buckwheat flour. Each cookie is filled with a rich chocolate hazelnut mixture. A soft, chewy and chocolate filled cookie that is sure to please everyone.

3 hours

14 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	469
Fat:	36 g
Carbohydrates:	33 g
Protein:	14 g
Cholesterol:	41 g
Sodium:	187 mg
Fiber:	8 g
Sugars:	15 g
Calculated per serving.

by Jessi's Kitchen

Serves: 16

Ingredients

Chocolate Chip Cookies

1 cup Unsalted Butter, softened
0.5 cup Granulated White Sugar
0.5 cup Brown Sugar
0.5 cup Original Almond Butter, Georgia Grinders
2 tsp Pure Vanilla Extract
1 whole Egg
1 whole Egg Yolk
1.5 cup Almond Flour
0.75 cup Buckwheat Flour, light (see notes)
0.5 tsp Baking Soda
0.75 tsp Sea Salt
1.5 cup Dark Chocolate Chips

Hazelnut Chocolate Spread

3 oz Dark Chocolate Chips, melted
0.5 cup Hazelnut Butter, creamy

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add the softened butter, granulated and brown sugar to a large bowl and beat the mixture with a hand or stand mixer until fluffy. About 2-3 minutes
Add the almond butter and vanilla and mix until combined.
Then mix in the egg and egg yolk.
Add the almond flour, buckwheat, baking soda and salt and mix until combined.
Next mix in the chocolate chips.
Cover the bowl and chill batter a minimum of 3 hours and up to 24 hours.
Melt the dark chocolate and mix with hazelnut butter. Chill alongside the cookie dough until set.
Preheat oven to 350 and line a baking sheet with parchment paper.
Use a large cookie scoop to scoop out about 2 tablespoons of batter. Start by flattening out the dough while creating a crater in the middle.
Scoop about a teaspoon of the chocolate hazelnut spread and place it in the middle of the cookie dough and wrap it around the chocolate and roll the cookie dough into a ball.
Place on the baking sheet and repeat with remaining dough. Spacing the dough about 2 inches apart.
Bake for 14 minutes or until edges are slightly browned. Let cool a few minutes and then place on a cooling rack.

Notes

I prefer to use a light buckwheat flour. The flavor is more mild and it creates a better texture. My favorite brand to use is from Anthonys. You can find it on Amazon. The chocolate hazelnut butter will be very soft and gooey until the cookie cools completely.