Gluten-free Hazelnut Espresso Truffle Cookies

These cookies are very easy to make and are absolutely delicious. I did use hazelnut flour because I didn’t have hazelnuts at home. Though, if you do have hazelnuts to grind, I’d suggest you use those because they would deepen the flavor even more. The espresso powder complements the nuts and the chocolate perfectly. I made a mistake reading the original recipe from America’s Test Kitchen. I made a very thick chocolate ganache using too much chocolate for the amount of cream indicated. The ganache should have been thinner, and, although I didn’t have any more chocolate left to melt and decorate the cookies, I think that the ganache came out perfect. Sometimes mistakes turn out fine.


Gluten-free Hazelnut Espresso Truffle Cookies

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Recipe by Simona Gluten-free Course: RecipesDifficulty: Easy
Prep time


Cooking time




  • 142 g 142 hazelnut, roasted and skinned – 1 1/2 cups, or hazelnut flour

  • 390 g 390 Simona’s Flour Mix – 2 1/2 cups

  • 1/2 teaspoon 1/2 salt

  • 1/2 teaspoon 1/2 baking powder

  • 226 g 226 unsalted butter, softened – 1 cup

  • 250 g 250 granulated sugar – 1 1/4 cups

  • 1 large 1 egg

  • 1 large 1 yolk

  • 4 teaspoons 4 instant espresso powder

  • 2 teaspoons 2 vanilla extract

  • 120 g 120 heavy cream – 1/2 cup

  • 12 oz 12 bittersweet chocolate chips – 2 cups


  • Process hazelnuts in a food processor until finely ground. Whisk flour, baking powder, salt, and hazelnut together in a medium bowl.
  • Using the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until pale and fluffy. Add the egg and yolk one at the time, the espresso powder, and vanilla, until combined.
  • Reduce the speed to low and add the flour mixture in three times, until well incorporated. Divide the dough in two, form 5 inch disks, wrap in plastic wrap, and refrigerate for an hour.
  • Preheat the oven to 375 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
  • Take the dough from the refrigerator and let it soften until ready to roll between plastic wrap, to 1/8 of an inch hight. Using a 2 1/4 inch round cookie cutter, cut out as many disks as possible and place them on the baking sheets, 1/2 inch a part from each other. You might need to use the baking sheets more than once.
  • Bake until the edges are slightly brown, 7 to 8 minutes. Let them cool for 5 minutes onto the baking sheet, then transfer them on a cooling rack.
  • While the cookies cool down. place the heavy cream in a microwave safe bowl and heat it up until it boils. Add the chocolate and let it sit for a couple of minutes. Use a whisk and mix the ganache until smooth.
  • Spread the ganache on the bottom cookies, then place to top cookies, pressing slightly. Let it rest until firm.

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