{"id":25765,"date":"2024-12-10T06:00:00","date_gmt":"2024-12-10T11:00:00","guid":{"rendered":"https:\/\/frommybowl.com\/?p=25765"},"modified":"2025-10-07T16:15:17","modified_gmt":"2025-10-07T20:15:17","slug":"chocolate-hazelnut-thumbprint-cookies","status":"publish","type":"post","link":"https:\/\/frommybowl.com\/chocolate-hazelnut-thumbprint-cookies\/","title":{"rendered":"Chocolate Hazelnut Thumbprint Cookies"},"content":{"rendered":"\n

These soft and chewy <\/em>Chocolate Hazelnut Thumbprint Cookies<\/em><\/strong> are studded with toasted hazelnuts and have decadent chocolate hazelnut butter centers. A chocolate lover’s dream! Vegan and Gluten-Free.<\/em><\/p>\n\n\n\n

These Vegan Chocolate Hazelnut Thumbprint Cookies<\/strong> are just<\/em> like a Ferrero Rocher – but in cookie form. Just like the elegant chocolate treats, these cookies are rich and chocolatey, loaded with crunchy toasted hazelnuts, and feature a molten chocolate hazelnut center topped with a whole hazelnut. They’re just plain heavenly!<\/p>\n\n\n

Table of Contents<\/span><\/summary>
A Chocolate and Hazelnut Lover’s Dream<\/a><\/li>
What You Need for Vegan Thumbprint Cookies<\/a><\/li>
How to Make Chocolate Hazelnut Thumbprint Cookies<\/a><\/li>
Serving Suggestions<\/a><\/li>
How to Store Hazelnut Cookies<\/a><\/li>
Recipe FAQs<\/a><\/li>
Chocolate Hazelnut Thumbprint Cookies Recipe<\/a><\/li><\/ol><\/details>\n\n\n
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A Chocolate and Hazelnut Lover’s Dream<\/strong><\/h2>\n\n\n\n
I’ve been Ferrero Rocher’s number 1 fan ever since I was a little kid. Every Christmas, I would look forward to finding them in my stocking! Now, as a vegan adult, I’m patiently waiting for them to release a dairy-free version so I can experience that magic once again (no news yet 😢).<\/p>\n\n\n\n
Luckily, these Vegan Chocolate Thumbprint Cookies<\/strong> fill the void! If you love chocolate and hazelnut together as much as I do, then you need to add these cookies to your holiday baking list ASAP. <\/p>\n\n\n\n
Just like my Chocolate Hazelnut Pudding Pie<\/a> and Chocolate Hazelnut Granola<\/a>, these thumbprint cookies are loaded with decadent chocolate flavors and studded with rich hazelnuts. The nutty crunch contrasts the chewy cookies perfectly, while the chocolate hazelnut spread in the middle takes them over the top. Honestly, if you’re like me, you’ll forget all about Ferrero Rocher’s after just one cookie.<\/p>\n\n<\/div><\/div>\n\n\n
What You Need for Vegan Thumbprint Cookies<\/strong><\/h2>\n\n\n\n
These sweet, nutty, and chocolatey cookies are easy to make with less than 10 ingredients<\/strong>:<\/p>\n\n\n\n
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Flax Egg<\/strong>: I use this easy egg replacer in a ton of my cookie recipes<\/a>. It binds the cookies together perfectly, and all you need is ground flaxseed and water to make one! If you don’t have flaxseed, you can use ground chia seeds as a substitute.<\/li>\n\n\n\n
Salted Vegan Butter<\/strong>: remember to take the butter out of the fridge at least 30 minutes before making this recipe so it has a chance to soften.<\/li>\n\n\n\n
Cornstarch<\/strong>: just a pinch of cornstarch softens and tenderizes the cookie dough to make the baked cookies delightfully chewy.<\/li>\n\n\n\n
Cocoa Powder<\/strong>: natural unsweetened cocoa powder is best for these cookies. <\/li>\n\n\n\n
Hazelnuts<\/strong>: Ferrero Rocher’s are famous for their hazelnutty crunch, which obviously means we need a bunch for this cookie recipe. I prefer to buy pre-toasted hazelnuts to save me from having to toast them myself, but untoasted hazelnuts work, too. Just toast them on the stove or in the oven, then rub off the skins before adding them to the cookie dough.<\/li>\n\n\n\n
Chocolate Hazelnut Butter<\/strong>: use your favorite vegan-friendly chocolate hazelnut spread to fill the thumbprints, or make my Vegan Nutella!<\/a><\/strong> There are usually a few brands to choose from in the natural foods section at most grocery stores, in health food stores, or online.<\/li>\n<\/ul>\n\n\n\n
How to Make Chocolate Hazelnut Thumbprint Cookies<\/strong><\/h2>\n\n\n\n
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Mix<\/strong> the flax seed and water together and set<\/strong> aside to thicken.<\/li>\n\n\n\n
Cream<\/strong> the butter and sugar until it’s light and fluffy. Add<\/strong> the flax egg and vanilla, then cream<\/strong> together again.<\/li>\n\n\n\n
Place<\/strong> a sieve over the bowl and add<\/strong> the flour, cocoa powder, and cornstarch. Whisk<\/strong> together, then sift<\/strong> them into the bowl. Combine<\/strong> the dry and wet ingredients until you have a thick dough. Fold<\/strong> in some of the chopped hazelnuts.<\/li>\n\n\n\n
Form<\/strong> pieces of the cookie dough into 24 cookie dough balls. Place<\/strong> them on prepared baking sheets.<\/li>\n\n\n\n
Press<\/strong> a teaspoon measuring spoon into each ball to make the “thumbprint”. Carefully coat<\/strong> the tops and sides of the cookie balls with the remaining chopped hazelnuts.<\/li>\n\n\n\n
Bake<\/strong> the cookies until the bottom edges are set, then set<\/strong> them aside to cool.<\/li>\n\n\n\n
Pour<\/strong> a little chocolate hazelnut butter into each cookie’s thumbprint, then top<\/strong> with a whole hazelnut. Enjoy!<\/li>\n<\/ol>\n\n<\/div><\/div>\n\n\n
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Caitlin’s Cooking Tips<\/p>\n\n\n\n
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Toasted hazelnuts > raw hazelnuts<\/strong>: Are you using raw, untoasted hazelnuts in this recipe? Then your first step will be to toast them in the oven to bring out their natural oils (this is what makes them taste so good). Lay the nuts on a baking sheet and toast them in a 350ºF oven for 10 to 12 minutes or until golden. Once they’re cool, lay the nuts on a clean kitchen towel and rub them to remove the skins before chopping.<\/li>\n\n\n\n
To make the perfect thumbprint<\/strong>: I found that a 1 teaspoon measuring spoon made the perfect indent in cookie dough balls made from 1 1\/2 tablespoons of dough. If the spoon is sticking to the dough, dip it in a little water in between each cookie.<\/li>\n<\/ul>\n\n<\/div>\n\n\n
Serving Suggestions<\/strong><\/h2>\n\n\n\n
As soon as they’re filled with hazelnut butter and topped with an extra hazelnut, you’re free to dig into as many chocolate thumbprint cookies as you’d like! I like mine with a glass of cold nut milk<\/a> on the side, but they’re also delicious with a warm mug of vegan hot chocolate<\/a>, tea, or coffee.<\/p>\n\n\n\n
You can enjoy a vegan thumbprint cookie year-round, but just like a classic Ferrero Rocher, Christmas may just be the best time to indulge. Include them on the cookie tray at the holiday party or gift some to your family, friends, coworkers, and teachers. They’re a huge hit with vegans and non-vegans alike!<\/p>\n\n\n\n
If you’re looking for more rich and chocolatey vegan cookies, you’ll also love these Ultimate Vegan Chocolate Cookies<\/a>, these Double Chocolate Peppermint Cookies<\/a>, these Hot Cocoa Cookies<\/a>, and these Chocolate Chai Shortbread Cookies<\/a>!<\/p>\n\n\n\n
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How to Store Hazelnut Cookies<\/strong><\/h2>\n\n\n\n
Store any leftover cookies in an airtight container at room temperature for up to 3 days. Do not fill the cookies with hazelnut butter if you don’t plan on eating them right away, or else they’ll stick together in the container or cookie tin.<\/p>\n\n\n\n
The unbaked cookie dough can also be made in advance and stored in the fridge for up to 3 days. Cover the ball of dough in a tight layer of plastic wrap and store it in the refrigerator. <\/p>\n\n\n\n
Before baking, place the dough on the counter for 30 minutes to allow it to soften and come down to room temperature.<\/p>\n\n\n
Substitutions and Variations<\/p>\n\n\n\n
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Gluten-Free Option<\/strong>: While I’ve only tested this recipe with all-purpose flour, I think it will work well with a 1:1 gluten-free flour blend. Almond flour, oat flour, or coconut flour will not work.<\/li>\n\n\n\n
Salted Butter Substitute<\/strong>: You can use softened refined coconut oil or unsalted vegan butter instead, but add 1\/2 teaspoon of kosher salt to the dry ingredients. <\/li>\n\n\n\n
Hazelnut Substitute<\/strong>: Use toasted almonds, walnuts, or pecans instead of hazelnuts.<\/li>\n\n\n\n
Nut-Free Option<\/strong>: Just omit the hazelnuts and use a decadent nut-free sauce in the center, like chocolate sauce, vegan ganache, or sunflower butter.<\/li>\n<\/ul>\n\n<\/div>\n\n\n $\"\"$ <\/figure>\n\n\n
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Recipe FAQs<\/h2>\n\n\n\n
What are thumbprint cookies?<\/strong><\/strong>
Thumbprint cookies are made from classic sugar cookie ingredients and feature a characteristic “thumbprint” indent in the center that’s usually filled with fruit jam, like in my Almond Flour Thumbprint Cookies<\/a>.<\/p> <\/div>
Do I need to chill the cookie dough?<\/strong><\/strong>
It isn’t a required step for this recipe unless your kitchen is very warm or the dough is sticky. In that case, there’s no harm in chilling the dough in the fridge for about 30 minutes to help it firm up.<\/p> <\/div>
How do I keep the thumbprints from cracking?<\/strong><\/strong>
Be gentle when pressing the teaspoon into the cookies and smooth out any cracks with your finger before baking.<\/p> <\/div>
Is Nutella vegan-friendly?<\/strong><\/strong>
No, regular Nutella contains skim milk powder.<\/p> <\/div> <\/div>\n\n<\/div><\/div>\n\n\n
Enjoy! If you make this recipe and decide to share it on<\/em> Facebook<\/em><\/a> or<\/em> Instagram<\/em><\/a>, don’t forget to tag me<\/em> @FromMyBowl<\/em><\/a> + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊<\/em><\/p>\n\n\n\n
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Chocolate Hazelnut Thumbprint Cookies<\/h2>\n\t\t