Let me introduce you to one of the most delicious cookies you will EVER try – the Ferrero Rocher Cookie! A classic, buttery chocolate chip cookie is filled with vegan friendly Nutella, then coated in dairy-free chocolate with hazelnuts on top. It’s like an actual Ferrero Rocher praline chocolate except it’s completely vegan and better because it’s in cookie form! Best part, they are SUPER EASY to make, bake in 10 minutes, ready to enjoy in under 20 minutes!!!! Vegan, No-Egg and No-Dairy!
Vegan Fererro Rocher Cookies
This is THE cookie recipe everyone will be asking ‘gosh they’re so good, I need the recipe’ for, trust me! The recipe starts with a simple buttery chocolate chip cookie which has crisp edges and a chewy middle, loaded with dairy-free chocolate chips. The cookie has a hidden vegan Nutella filling, when baked oozes out of the cookie, it’s truly scrumptious! To finish off the cookie and to add even more flavour and decadence, the entire cookie is coated in dairy-free dark chocolate and hazelnuts for crunch! They are entirely vegan friendly, and you’d never know as they taste just like a classic fererro rocher! You’ll love this recipe!
Looking for more chocolate desserts? Check out my:
- Vegan Chocolate Espresso Pie
- Vegan White Chocolate Chip Cookies
- No-Bake Chocolate ‘Nutella’ Cheesecake Bars
- Viral Vegan Chocolate Ombre Mousse Cake
- No-Bake Vegan White Chocolate Raspberry Cheesecake
- Mini No-Bake Vegan Chocolate Orange Cheesecakes
Why you’ll love this recipe
- Texture – They’re chewy, gooey, and melty with a delicious crunch from the cookie edges.
- Vegan – Fully vegan, this recipe doesn’t contain any animal derived ingredients.
- Chocolaty – Loaded with chocolate from the chocolate chips, nutella filling and chocolate coating!
- Nutella – I use a vegan friendly Nutella to make this recipe completely vegan ( I use Nature’s store Cocoa and hazelnut Spread).
- Easy – This recipe is super easy to make, ready to make in less than 5 minutes!
- Simple ingredients – made using ‘easy to find’ ingredients! Nothing weird here!
- Taste – These cookies taste exactly like a Fererro Rocher chocolate but in cookie form!!
What is a Fererro Rocher?
Ferrero Rocher is a popular truffle chocolate, known worldwide for it’s iconic shape and flavour combination. Each chocolate features a whole hazelnut surrounded by a creamy chocolate filling, covered in a thin crisp wafer shell, and coated with chocolate, rolled in chopped hazelnuts. The chocolate’s are wrapped in a signature gold foil, Ferrero Rocher is often associated with luxury gifting and special occasions because of its rich taste and elegant presentation. These cookies take elements from the chocolate such as the chocolate and hazelnut, with the nutty chocolate filling to create the ultimate cookie which tastes like the iconic chocolate truffle!
Layers of these Fererro Rocher cookies
These cookies are super easy and simple to make, with a few simple steps! I have listed below the components to this recipe. Find the full written recipe in the recipe card at the bottom of the page.
- Chocolate chip cookie
A soft baked cookie filled with chocolate chips is buttery, sweet, chewy and crisp. They arent too flat, have the perfect height and texture, along with being super easy to make (made in one bowl without any chilling required!).
- Nutella filling
The middle of the cookie features a simple 1 ingredient nutella filling. Before the cookies get baked, a dent is made in the middle of the cookie dough and some nutella is piped or spooned into the middle, before using more cookie dough to cover it. This creates a melty nutella center of these cookies.
- Chocolate coating
Each cookie is entirely wrapped in luscious melted chocolate. The chocolate is on both base and top of the cookie, which melts to keep the cookie moist inside. The chocolate easily sets when placed into the fridge.
- Hazlenuts
While the chocolate is still wet, each cookie is coated in choppe hazlnuts.
Fererro Rocher cookie tips and tricks
- Chill the dough – Refrigerate your cookie dough for at least an hour before baking. This helps the cookies hold their shape while baking and prevents them from spreading too much in the oven.
- Use high quality chocolate – Whether you decide to use dairy-free chocolate chips, chunks or buttons, be sure to use high-quality, dark dairy-free chocolate for the richest flavour and optimal melt. My preference is to use 70% or above!
- Set the chocolate – You can temper the chocolate so that the cookies can stay at room temperature without melting in your hands, or you can cover them in chocolate and store them in the fridge to keep the chocolate firm, with a delicious crunch.
- Use cold dairy-free butter – Make sure to use cold dairy-free butter directly from the fridge. It helps to prevent the dough from getting too soft and spreading when baking.
- Nutella – You can pipe some bulbs of nutella spread onto grease proof paper and freeze. This makes it easier for adding into the cookie dough. Alternately you can transfer some nutella into a piping bag and piping into the middle of the cookies before baking.
- Shape – Instead of flattening the cookie dough balls before baking, simple use an ice-cream scoop and place on the baking tray and bake. You can also use a round cookie cutter, slightly larger than the cookie to help scoot them into identical shapes.
- Allow them to cool – The cookies taste absolutely incredible gooey and warm, but are best cooled and coated in the chocolate.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram, TikTok and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Fererro Rocher Cookies
- Total Time: 40 minutes
- Yield: 8–10 1x
- Diet: Vegan
Description
The BEST Vegan Ferrero Rocher inspired cookies – chocolate chip cookies with a melty nutella filling with a chocolate shell and chopped hazelnuts!
Ingredients
Ingredients for the cookies
- 20ml of room temperature water
- 2 teaspoons of ground flaxseed
- 120g of dairy-free butter
- 150g of caster sugar
- 1 teaspoon of vanilla extract (or 1/2 teaspoon of vanilla bean paste)
- 240g of plain / all purpose flour
- 1 teaspoon of bicarbonate of soda
- 1 teaspoon of cornstarch / cornflour
- 200g of dairy-free chocolate chips / chunks
- Vegan Nutella (see step 5)
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- 50g of chopped hazelnuts
- 300g of dairy-free dark chocolate
Instructions
Method (cookie)
- Preheat your oven to 180°C fan and line a baking tray with grease proof paper. As this recipe makes appropriately 2 trays worth of cookies, you can bake a tray at a time.
- In a small bowl, combine the water and flax, mix to combine. Set aside for 5 minutes to thicken, this creates your flax egg.
- In a medium sized bowl with a handheld whisk or stand mixer with a whisk attachment, beat the dairy-free butter, sugar and vanilla for a few minutes until pale and creamy. Add in the flax egg, mix to combine.
- Sieve in the flour, bicarbonate of soda and cornstarch. Mix to combine into a thick cookie dough.
- Add in the chocolate chips and mix.
- Scoop the cookie dough into 40g balls using spoons or an ice-cream scoop, you can weight the dough on a set of kitchen scales. Make a dent in the cookie dough ball, add in some vegan Nutella, then shape the dough over the nutella to cover. Make sure it’s completely covered to prevent it oozing out when baking (refer to video for example).
- Place the cookies on the lined tray (leave the dough in balls, don’t press them down), leaving room in between as they will spread slightly when baking.
- Bake in the middle of the oven for 10-12 minutes, or until the edges are lightly golden.
- Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use a circle cookie cutter slightly larger than the cookie to scoot the cookies into a circle.
- Allow the cookies to cool fully on the baking tray / cooling rack. They’ll be soft when first out the oven but will crisp up.
Method (chocolate coating)
- Melt the chocolate either in a microwave-safe bowl in 30-second increments until melted completely or on the hob using a bain-marie method (a saucepan filled 3/4 with water with a heatproof bowl on top. Melt the chocolate.
- Allow the chocolate to cool slightly so it’s slightly thicker in texture, this makes it so much easier for coating the cookies.
- Line a baking tray with grease proof paper. Spoon some chocolate on the tray and spread out into a circle, slightly larger than the cookie. Place a cookie on top (this will make the bases of the cookies have a chocolate base). Repeat this for all the cookies.
- Use a spoon to drizzle chocolate over the cookies and spread it over the entire cookie, over the top and edges until the entire cookie is coated.
- While the chocolate is still wet, sprinkle over some roasted chopped hazelnuts.
- Place into the fridge until set (approximately 10-20 minutes).
- Once set, serve and enjoy!
Notes
To store: Store the cookies in an air tight / sealed container in the fridge for 2-3 days.
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Category: cookies
- Method: Baking
- Cuisine: American
