My sweet seven-year-old was diagnosed with Celiac Disease a few years ago. While initially, the thought of changing to a gluten-free lifestyle was daunting, we quickly got into a good groove, and my son has been thriving ever since!
I’ve done a ton of gluten-free baking, and I’ve also tried many gluten-free baked goods from markets and bakeries. The result: I’ve become a total “gluten-free cookie snob!”
Here’s the deal, gluten-free or not, have you ever bitten into a “healthy” baked good, and right away you just know something’s off? This happens quite often with gluten-free cookies. So my goal is always to create a gluten-free cookie recipe that is super delicious, and not “super delicious for a gluten-free cookie.” Just super delicious! Know what I mean?
My lovely baker friend, Elizabeth from Bella’s Breadbox, gave me an extra bag of chestnut flour and I spent all Saturday afternoon going nuts (no pun intended), experimenting with it. By Sunday morning, these Chestnut Chocolate Chip Cookies were born. And they’re the opposite of “off” — they’re totally on! Spot on! Their flavor is deep, rich and maple-like.
Needless to say, these cookies are perfect to bring to a holiday cookie exchange! Whether or not it’s specifically a gluten-free holiday cookie exchange!
Makes 3-1/2 dozen
Prep Time: 15 minutes
Baking Time: 8 to 10 minutes
6 tablespoons unsalted butter, softened
1/4 cup granulated sugar
1/2 cup golden brown sugar
1-1/2 teaspoons vanilla extract
1/2 teaspoon sea salt
3/4 teaspoon ground cinnamon
1 cup chestnut flour (see notes)
3/4 teaspoon baking soda
1-1/4 cups semi-sweet chocolate chips
About 3 whole roasted and peeled chestnuts (How To Roast And Peel Chestnuts)
Preheat the oven to 350 degrees F and line a couple of baking sheets with parchment paper. Set aside.
In a medium-sized mixing bowl, use an electric mixer to cream the butter with the sugars, vanilla, salt and cinnamon. Add the egg and mix on a low speed for 1 minute. The batter should be smooth and light.
Measure the chestnut flour and then sift it into the batter with the baking soda. Mix just until the flour is fully incorporated.
Fold in the chocolate chips and use a 1-inch ice-cream scoop to shape your cookies, placing them on the parchment-lined baking sheets as you go. There should be at least 2-inches between them.
Slice the roasted chestnuts super thinly and place about a half of a slice on top of each ball of cookie dough. (I like how this looks, however only add this step if you plan to eat/serve the cookies the day you bake them — the texture of the nut isn’t as good the next day.)
Let them sit for about a minute on the baking sheet, and then carefully use a flat-bottomed, metal spatula to move them to a cooling rack. Serve at room temperature.
Chestnut flour has a short shelf life of about 1 month. Keep it stored in an airtight container in a cool, dark place. You can buy chestnut flour here.
Other than a small bag where I keep all-purpose for recipe testing, our kitchen is completely gluten-free. It’s easier for all of us this way.