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Ferrero Rocher Cookies arranged one on top of the other with sugar falling over it

Ferrero Rocher chocolate cookies

Ferrero Rocher chocolate cookies are made with whole wheat flour, are eggless, and yum! This Ferrero Rocher dessert is wonderfully crisp and chewy. Suitable for gifting and festive occasions, these cookies are addictive and delicious! Plus they are so easy to make. Try them today.
Course Breakfast, cookies, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings 30 cookies
Calories 137.95kcal


  • Oven



  • In a mixing bowl, sieve and add all-purpose flour, cornstarch, baking soda, and salt.
  • In another bowl, cream the sugar and oil until the sugar dissolves. Add vanilla extract and mix until smooth.
  • Now add the flour mixture to this in three parts, stirring well until just combined after each addition.
  • Crush Ferrero rocher chocolates in a grinder. You can even hand-chop them. Add this to the mixing bowl.
  • Mix and add some milk if required to get the desired cookie dough consistency.
  • Preheat the oven to 350° F. Line a cookie tray with parchment paper and place tablespoon-sized balls of dough evenly onto the prepared baking sheet.
  • You don't need to flatten them. They will spread.
  • Bake for 15-20 minutes. When done, the cookies would have spread a little and the edges would turn golden brown.
  • Just remember, every oven is different. So please use personal judgment and adjust the baking time as you think appropriate.
  • Take it out from the oven and allow it to cool for a couple of minutes before you start gorging upon them. They will also harden as they cool.
  • Always move them from the cookie tray to a cooling rack, else they will continue to bake if they stay in the hot tray.
  • Store in airtight containers and enjoy!


Stick to the measurements provided. Rice flour makes a great substitute for corn starch. You can use butter instead of oil. 
If using butter, it should be starting to soften but still be slightly cool to the touch. Also, if using salted butter, skip adding salt separately. 
If adding salt, then Kosher salt is a great salt for baking with. The small crystals dissolve easily and evenly season the dough.
Feel free to use any other variety of sugar like brown sugar, cane sugar, or even jaggery powder. I have only made these cookies using the regular white sugar though. 
It is important to add the dry ingredients in batches. If the flour is added all at once, the dough can become stiff and difficult to mix together.
The more the flour and liquid are mixed, the more gluten will develop, creating a dense cookie.
Adding the flour in batches also ensures the dry ingredients get evenly dispersed. So never add all the flour in one go!
Don’t over-mix the cookie dough. Whipping too much air into the dough will cause your cookies to collapse as they bake.
If the cookie dough is not firm enough to hold its shape, then try chilling it in the fridge for 15-20 minutes. 
Use the small-sized ice cream scoops to scoop out the cookie dough and to get even cookie shapes. 
Never place cookie dough balls directly onto a hot baking sheet. Always place them on a parchment paper or silicone mat.
When baking in batches, let the baking sheets cool to room temperature first or use different trays. 
Also, use the same kind of Ferrero Rocher Chocolates and not the assorted variety as that will mix up the final flavors in this dessert. 
To make them vegan
Unfortunately, Ferrero Rocher chocolates are not vegan. They contain milk and butter. However, nowadays, you do get vegan Ferrero Rocher chocolates. 
Or you can simply swap it with any vegan chocolate truffles or dark chocolate coated hazelnut. Also, use dairy-free milk if needed. Otherwise, the recipe is vegan. 
Storing these cookies
These eggless whole wheat cookies stay good in an airtight container for a week.
You can also freeze these homemade eggless whole wheat cookies for 3-4 months. After baking, allow cookies to cool completely.
Then place them in a single layer on a parchment-lined baking sheet to freeze them. Now store them in a freezer-safe zip-top bag labeled with the name and date.
Storing the cookie dough
You can definitely freeze the cookie dough. Place the solid and cold cookie dough balls into a labeled zip-top bag.
Label the bag with the month and the baking temperature and then place the bag in the freezer. You can freeze it for up to 3 months.


Serving: 3g | Calories: 137.95kcal | Carbohydrates: 10.95g | Protein: 1.12g | Fat: 5.87g | Saturated Fat: 0.48g | Cholesterol: 0.2mg | Sodium: 81.83mg | Potassium: 31.72mg | Fiber: 0.86g | Sugar: 5.16g | Vitamin A: 3.29IU | Calcium: 5.02mg | Iron: 0.29mg