These Chestnut cookies are packed with chocolate chips and they’re a super delicious gluten-free treat. Chestnut Chocolate Chip Cookies are perfect to share during the holiday season!When my sweet seven-year-old was diagnosed with Celiac Disease a few years ago, I had no idea I’d be making gluten-free chestnut cookies one day! I had never even used chestnut flour at that time.
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?
Ready for the oven . . .
My lovely baker friend, Elizabeth from Bella’s Breadbox, gave me an extra bag of chestnut flour, which I’d never used before. I spent all Saturday afternoon going nuts (no pun intended), experimenting with it.
I really want to make fantastic gluten-free chestnut cookies.
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 Chestnut Chocolate Chip Cookies are perfect to bring to a holiday cookie exchange!
Whether or not it’s specifically a gluten-free holiday cookie exchange. These gluten-free chestnut cookies are so fabulous, no one will ever know the difference anyway!
Update: June 2012: These gluten-free chestnut cookies were featured in the June 2102, Journal of the American Chestnut Foundation. Woot!
Timeline for Chestnut Chocolate Chip Cookies:
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!
If you try these Gluten-Free Chestnut Chocolate Chip Cookies, or any of my other recipes, I’d love the hear what you think about them in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more of my mouth-watering recipes!
These Chestnut cookies are packed with chocolate chips and they're a super delicious gluten-free treat. Chestnut Chocolate Chip Cookies are perfect to share during the holiday season!
*Makes about 3 1/2 dozen
- 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 large egg
- 1 cup (5-ounces) chestnut flour (see notes)
- 3/4 teaspoon baking soda
- 1 1/4 cups semi-sweet chocolate chips
- about 3 whole roasted and peeled chestnuts see notes
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 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 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.
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