Chocolate-filled baby hazelnut cookies recipe {gluten + dairy-free}

I was doing so well this year. Easter came and went and I only had a handful of teeny Easter eggs, which I thought were stealthy stolen late at night when no one was watching... only to be caught out the following day by the little monkeys, who it turns out know every egg collected at their grandma's hunt and knew exactly the two mini ones that were missing. I told them, in my defense... at least I took one from each! Fairs fair and all...
It wasn't until well after Easter had come and gone that my craving for chocolate kicked in. So rather than steal anymore eggs from the kids, I whipped up a batch of these super simple chocolate-filled hazelnut cookies, in mini size. I used the reminants of a block of chocolate I had kicking around from some recipe testing, but I reckon these cookies would also be a great way to use up a little of your Easter egg haul, if you still have any left...

These cookies contain just a few simple ingredients, take moments to make and are kinda reminiscent of an amaretti biscuit in texture; crispy on the outside and chewy in the middle. Of course you don't have to smoosh them together with chocolate if it's not your thing. But chocolate and hazelnuts are one of my absolute favourite combos.

Chocolate-filled baby hazelnut cookies
I use Whittaker's 50% cacao dark chocolate, which is dairy-free. You want to make sure your raw sugar is a fine grain one here, if not, give it a quick whizz in an upright blender until finely ground.
Makes 12 filled cookies

3/4 cup (100g ) hazelnuts, toasted + skinned*
1/3 cup (65g) unrefined raw sugar
2 tablespoons (20g) fine brown rice flour
1 large free-range egg white
1/2 teaspoon vanilla extract

70g dark chocolate, melted

Preheat oven to 170C (335F). Line a baking tray with baking paper.
Place toasted, skinned hazelnuts and sugar into a small food processor and pulse until finely ground. Don't blend for too long though, or you'll end up with hazelnut butter! Add brown rice flour, egg white, vanilla and a pinch of fine sea salt and pulse until just combined. Roll teaspoonfuls of (sticky!) mixture, place on the tray and flatten slightly. You should be aiming for 24 similar-sized cookies. Cook for 12-15 minutes or until golden on the bottom and set on top. Remove from the oven and set aside to cool on the tray for 5 minutes before transferring to a wire rack to cool completely. Sandwich two cookies together with a small spoonful of melted chocolate and set aside to firm up. In hot weather, place cookies in the fridge for 5-10 minutes to set. Store airtight for 2-3 days.

* Toast hazelnuts at 180C (350F) for 8-10 minutes on a tray, until fragrant and golden (the skins will start to flake off some of them). Shake them around once or twice during cooking to ensure they toast evenly. Remove from the oven and set aside to cool. Transfer to a clean tea towel and rub them together to remove as much of the skins as you can. Toasted hazelnuts will store in a jar in your pantry for a few weeks, or longer in the fridge.

You Might Also Like


  • Reply
    molly yeh
    April 13, 2015 at 1:51 am

    these look so wonderfully delightful!!!! i think i could eat a whole batch.

  • Reply
    Linn Thorstensson
    April 13, 2015 at 6:39 am

    Oh I have a spare egg white in the fridge after making Sarah B's clafoutis the other day. Might try this 🙂
    I have a feeling her new book will be as loved as yours x

  • Reply
    london bakes
    April 13, 2015 at 7:57 am

    We didn't eat much sugar/chocolate during lent and now I've got a mega chocolate craving – these look just the perfect thing for that!

  • Reply
    Julie Biuso
    April 13, 2015 at 9:48 am

    Love chocolate and hazelnuts. Love Whittaker's chocolate. Want one now!

  • Reply
    April 13, 2015 at 1:59 pm

    Hi Emma, just wanted to clarify if the recipe makes 12 cookie 'sandwiches' or 6 i.e. 12 individual cookies before joining? Can't wait to try!

    • Reply
      April 14, 2015 at 2:06 am

      Hi Olivia, it makes 12 filled cookies (so 24 single cookies). I'll go back and clarify that in the recipe xx

  • Reply
    April 13, 2015 at 2:33 pm

    Anything with chocolate and I am for it. I am drooling over those cookies. Sounds to delicious.

  • Reply
    April 13, 2015 at 7:00 pm

    Ooh, these cookies are too cute, Emma! I love anything chocolate + hazelnut, and these look absolutely fabulous.

  • Reply
    Cate Lawrence
    April 13, 2015 at 8:06 pm

    aww these look just lovely! I've been meaning to make some biscuits all week, will have to make a batch of my own tomorrow xx

  • Reply
    April 13, 2015 at 10:14 pm

    These are the cutest little cookies I ever did see!

  • Reply
    Lizzy (Good Things)
    April 13, 2015 at 11:31 pm

    Oh Emm, I love the sound of these! That combination of hazelnut and chocolate… and bite sized perfection! Yum.

  • Reply
    kristie {birch and wild}
    April 14, 2015 at 2:17 am

    Chocolate and hazelnut are on of my favorite combinations,too. These are gorgeous little cookies.

  • Reply
    April 15, 2015 at 12:17 pm

    these sound amazing!

  • Reply
    erin {yummysupper}
    April 15, 2015 at 4:18 pm

    Emma, your little cookies are gorgeous! And I love how easy they are. You rock, lady:)

    • Reply
      April 28, 2015 at 11:52 am

      Thanks Erin! You know me, always keeping things simple 🙂 xx

  • Reply
    Caroline Cusack
    April 16, 2015 at 7:46 am

    I recently bought your cookbook (which i love!) and want to try the sourdough receipe – where can i get keffir water in Perth????

  • Reply
    Gourmet Getaways
    April 18, 2015 at 3:57 am

    My gosh, these are so cute! Alesah is into dark chocolates and so she must definitely be drooling at this moment!

    Julie & Alesah
    Gourmet Getaways xx

  • Reply
    April 28, 2015 at 8:31 am

    Hey Emma! These have been on my 'must make' list since you posted them and went to a friends house on the weekend to find my buddy had made them for me!! They were delish and even better they were simple for my buddy to make, not being an 'everyday' baker x

    • Reply
      April 28, 2015 at 11:51 am

      Ah how cool! Stoked you liked them 🙂 xx

  • Reply
    April 28, 2015 at 10:23 am

    Chocolate and hazelnut really just belong together, don't they? They love each other and the would wants them together as well. Match made in heaven!

  • Reply
    Torn Clark @ FantasticOven
    April 29, 2015 at 10:01 am

    Omnomnom! My oven is completely loaded, the flavour, that's been going around in the air in the last couple of minutes is simply wonderful! I don't even have to open the windows to get rid of the aftercooking smell, gosh, it's perfect! Thanks for sharing this amazing recipe with your readers, Emma, it can't be a dilemma whether or not to cook it.

  • Reply
    ProLux Oven@Cleaning
    May 27, 2015 at 1:43 pm

    I looove sweet baked stuff like this! Keep on posting more, please!

  • Reply
    Sian Therese
    June 3, 2015 at 5:18 am

    Just baked these as a birthday present for a friend, of course I had to keep one to taste and it was delicious. I kept them as individual cookies and dipped their bottoms in chocolate. Delicious!!!

  • Reply
    July 8, 2015 at 9:11 pm

    nice sharing

  • Reply
    Steve Smith
    January 29, 2016 at 3:58 am

    How creative!. It is so delicious. Thank for sharing. I love chocolate. I'm going to try it now

  • Reply
    September 28, 2016 at 9:44 am

    It looks awesome! My son will love this cookie. I am going to try it tomorrow & Let you know.

  • Reply
    November 28, 2016 at 10:11 am

    Amazing for snacks! Thanks for the recipe.

  • Reply
    December 6, 2016 at 12:46 pm

    Hi there,

    Is this your spin on the baci di dama cookie? I’m curious about the addition of the egg white and its impact on the texture of the cookie as well as its ease of handling. At the moment I make them without it, which is slightly challenging, however the end result is beautiful, like a rich sandy shortbread.

    • Reply
      December 6, 2016 at 8:45 pm

      No, I was going for a amaretti-style cookie. Made with hazelnuts instead of almonds xx

  • Reply
    Gavin J Branks
    January 31, 2017 at 6:34 am

    I have just discovered your blog recently and love the look of your recipes.This looks delicious!!well it just looks damn incredible!! Thanks for sharing.

  • Leave a Reply