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.
Up to 6 hours and at least 1 hour ahead: Make the cookie dough and bake the cookies.
These cookies are simply better as fresh as possible!
Che check out myTop 10 Gluten-Free Cookie Recipes.