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.
- 6 tablespoons unsalted butter, softened
- ¼ cup granulated sugar
- ½ cup golden brown sugar
- 1-1/2 teaspoons vanilla extract
- ½ teaspoon sea salt
- ¾ teaspoon ground cinnamon
- 1 egg
- 1 cup chestnut flour (see notes)
- ¾ 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 are 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.)
- Bake in the preheated oven until the cookies are golden brown, about 9 minutes.
- 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.
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.
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 my Top 10 Gluten-Free Cookie Recipes.