Chocolate Hazelnut Thumbprint Cookies
These no-bake Chocolate Hazelnut Thumbprint Cookies taste just like a Ferrero Rocher! Made with hazelnuts, dates, and a creamy chocolate-hazelnut center. Vegan, gluten-free, and naturally sweetened.
Ingredients
- 1 cup hazelnuts, roasted
- ½ cup oats, rolled or quick
- ¼ cup cocoa powder
- 10 pitted medjool dates
- 2 tablespoons chocolate hazelnut butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup crushed hazelnuts, for rolling
- chocolate hazelnut butter, for filling
Instructions
- Make the dough: Add the hazelnuts, oats, cocoa powder, dates, chocolate hazelnut butter, vanilla, and salt to a food processor. Process until the mixture starts to come together. If it's too crumbly, add a tablespoon of water. The dough should stick together when pressed into a ball.
- Roll into balls: Scoop 1–2 tablespoons of dough and roll into balls. Place the balls on a parchment-lined pan and flatten them with your palm. Use your thumb or the back of a teaspoon to make an indent in the center of each cookie. Coat the sides of each cookie in the crushed hazelnuts, gently pressing them in so they stick.
- Fill with chocolate hazelnut butter: Add a spoonful of the chocolate hazelnut butter to the center of each cookie.
- Freeze to set: Pop the cookies in the freezer for 15–20 minutes, until the centers have firmed slightly. Enjoy!
Notes
- Use soft medjool dates: Fresh, gooey dates make the dough come together beautifully! These are my favorite medjool dates to use. If your dates feel dry, soak them in warm water for 5–10 minutes, then drain before using.
- Toast your hazelnuts for more flavor: Lightly toasting the hazelnuts brings out their nutty flavor. You can toast them in the oven at 350F for 8 minutes, or in a dry skillet over medium heat until fragrant. I buy pre-roasted hazelnuts.
- Don’t skip the crushed hazelnuts: Rolling the cookies in crushed hazelnuts gives them that signature Ferrero Rocher crunch (plus…they look extra fancy).
- Freeze before serving: Popping them in the freezer helps the center of the cookies firm up and gives you that fudgy–truffle texture. Plus, they keep well in the freezer, making them perfect for holiday gifting and cookie box prep!
Calories: 184kcal, Carbohydrates: 23g, Protein: 4g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Sodium: 51mg, Potassium: 294mg, Fiber: 4g, Sugar: 16g, Vitamin A: 33IU, Vitamin C: 1mg, Calcium: 37mg, Iron: 1mg
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