These Chestnut cookies are packed with chocolate chips and they’re a super delicious gluten-free treat. Made with chestnut flour, these cookies are perfect to share during the holiday season!
Inspiration for Chestnut Chocolate Chip Cookies
The first time I worked with chestnut flour was shortly after my son was diagnosed with Celiac Disease. This was a few years ago.
I was inspired to try all sorts of interesting flours to see how many different delicious, gluten-free baked goods I could come up with. (You’ll find more of them here.)
What is Chestnut Flour?
- Typically labeled Italian Chestnut Flour, because it’s imported from Italy, it’s made from roasted chestnuts.
- Chestnut flour is one of the most fundamental ingredients in the Tuscan mountains in Italy, and in years of poverty, chestnuts supported the local population.
- It has a subtly sweet, nutty and earthy flavor and adds a heartiness to baked goods.
- Chestnut flour is great in cakes, cookies, pasta, crepes and quick breads.
Where to get Italian Chestnut Flour
- You might see chestnut flour in specialty markets, some health food stores, and you can also get it here.
- You can also make your own using the instructions here, going through step no. 2. (Please note that the consistency and moisture level might be different if you make it at home, which could slightly alter this chestnut flour cookie recipe.)
How to Store Chestnut Flour
Chestnut flour has a short shelf life of about 1 month. Keep it stored in an airtight container in a cool, dark place, or you can freeze it for about 6 months.
Recipe Tips for Chocolate Chip Chestnut Cookies
- It’s completely optional to add the chestnut slice on top. It’s an extra step, that I only do when time permits.
- These chestnut cookies will spread a good amount, so be sure to leave ample space between them on the cookie sheet. They are a flat cookie, and should look like the photos.
Chocolate Chip Chestnut Cookies are perfect for the holiday season and for all of the gluten-free eaters in your life. Everyone will love them.
These gluten-free chestnut cookies were featured in the June 2102, Journal of the American Chestnut Foundation. Woot!
Can you freeze Chocolate Chip Chestnut Cookies?
- Yes! Once the cookies are baked, they can be frozen in a tightly sealed container for up to 6 months.
- If you don’t plan to freeze them, they are best when eaten as close to the time they are baked as possible.
I hope you love them!
These Chestnut cookies are packed with chocolate chips and they're a super delicious gluten-free treat. Made with chestnut flour, these cookies are perfect to share during the holiday season!
*Makes about 3 1/2 dozen
- 6 tablespoons unsalted butter, softened
- ¼ cup granulated sugar
- ½ cup golden brown sugar
- 1½ teaspoons vanilla extract
- ½ teaspoon salt
- ¾ teaspoon ground cinnamon
- 1 large egg
- 1 cup (5-ounces) chestnut flour
- ¾ teaspoon baking soda
- 1¼ cups semi-sweet chocolate chips
- about 3 whole roasted and peeled chestnuts (optional)
Preheat the oven to 350°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 1/4-inch cookie 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.)
Bake in the preheated 350°F 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.
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