Gluten-free Ferrero Rocher Cookies

During a stressful week, while still looking for inspiration for my next baking, I stumbled upon a wonderful website, Baran Bakery. The baker, Bernice Baran, started her blog as a place to document all of her adventures and everyday life. She has wonderful recipes, and I suggest you visit her page for wholesome and delicious baking.

That’s where I found there recipe for these incredible Ferrero Rocher Cookies. Chocolate and hazelnut praline. What’s not to like? I adjusted the recipe, I tasted the batter, and I just loved the cookies! I hope you will too.


Gluten-free Ferrero Rocher Cookies

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


Cooking time




  • For the hazelnut praline
  • 113 g 113 blanched hazelnuts – 3/4 cup

  • 200 g 200 granulated sugar – 1 cup

  • 60 g 60 water – 1/4 cup

  • For the cookies
  • 56 g 56 unsalted butter, melted – 1/4 cup

  • 150 g 150 light brown sugar – 2/3 cup

  • 1 large 1 egg

  • 117 g 117 Simona’s Flour Mix – 3/4 cup

  • 26 g 26 unsweetened cocoa powder – 1/3 cup

  • 1 teaspoon 1 baking powder

  • 1/4 teaspoon 1/4 salt

  • 60 g 60 semisweet chocolate chips – 1/3 cup

  • 2 Tablespoons 2 pralined hazelnuts

  • For the ganache
  • 85 g 85 semisweet chocolate chips – 1/2 cup

  • 45 g 45 heavy cream – 3 Tablespoons


  • For the hazelnut praline
  • Place the hazelnuts in a short, wide bowl or on a baking sheet. Set aside.
  • Place the sugar and water in a sauce pan over medium-low heat until the sugar is fully dissolved and the color is like amber. Gently swirl the pan every so often to move the sugar around. 
  • Pour the sugar evenly over the hazelnuts and stir quickly before it cools and hardens.
    Place the caramelized nuts in a food processor and pulse until there are no more large chunks. 
  • For the chocolate cookie
  • Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
    In a bowl of a stand mixer fitted with a whisk attachment, combine the melted butter with the brown sugar and egg. Whisk on high for 2-3 minutes, until it lightens in color.
  • Switch to a paddle attachment, and add the flour, cocoa powder, baking powder and salt. Mix until well combined. Add the chocolate chips and praline and mix until the chocolate and praline are evenly distributed.
  • Use a tablespoon cookie scoop and scoop the dough into approximately 15 cookies, onto the two baking sheets.
  • Bake for about 6 minutes then remove the pan from the oven and bang it on the counter a few times so the cookies flatten a little. Place them in the oven for another 4/5 minutes, then bang them on the counter again. Allow them to cool to room temperature
  • For the chocolate ganache
  • Place the chocolate chips a small bowl and set aside.
    Place the cream in a small pot over medium-low heat and gently heat hit until it’s simmering. Alternatively, place it in a microwave safe bowl, and warm it in the microwave.
  • Pour the hot cream over the chocolate chips and cover with a lid or towel. Let it rest for a few minutes and then mix until it’s smooth. 
  • Allow the ganache to cool for 10-15 minutes and then spread on top of cooled cookies. Top with a sprinkle of praline.

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