Chestnut Cookies with Chocolate Chips are soft and buttery, subtly spiced, and have a delicious nutty, earthy flavor. Made with chestnut flour, they’re a super tasty gluten-free treat. Perfect for the holiday season!
If you want an amazingly delicious, unique gluten-free cookie that everyone will love, this is it!
With chocolate in every soft, chewy bite, a slight crunch around the edges, and a nutty rich flavor, these Chestnut Cookies are undeniably dreamy.
The first time I worked with chestnut flour was shortly after my son was diagnosed with Celiac Disease. I was inspired to try all sorts of interesting flours to see how many different and 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.
- The flour has a subtly sweet, nutty and earthy flavor that adds a heartiness to baked goods.
- Chestnut flour is great in cakes, cookies, pasta, crepes and quick breads.
- The flour clumps together, but becomes a fine powder when it’s sifted.
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 or here.
- You can make your own chestnut flour 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 chocolate chip 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.
What’s in this recipe?
- unsalted butter
- granulated sugar
- brown sugar
- chestnut flour
- baking soda
- semisweet chocolate chips
How to Make Chestnut Cookies with Chocolate Chips
– Line a couple of baking sheets with parchment paper.
– Use an electric mixer to blend the butter with the sugars, vanilla, salt and cinnamon. Add the egg and mix on a low speed for 1 minute.
– Sift the chestnut flour into the batter with the baking soda. Mix just until the flour is incorporated and fold in the chocolate chips.
– Shape the cookies with a cookie scoop, placing them on the parchment-lined baking sheets. They should have a couple of inches between them.
– Bake in a 350°F preheated oven until they’re golden along the edges.
– 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.
(More detailed instructions are below.)
Recipe Tips for Chestnut Cookies
- Do not skip sifting the chestnut flour, as it tends to clump up in the packaging. (See above photos.)
- 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 once they cool.
- These cookies are best within a day of baking them.
Can you freeze Chocolate Chip Chestnut Cookies?
Yes, you can freeze them. Once the cookies are baked and cooled to room temperature, they can be frozen in a tightly sealed container for up to four months.
Chestnut Cookies with Chocolate Chips are perfect for the holiday season and for all of the gluten-free eaters in your life.
Fun side note: My recipe for these Chestnut Cookies was published in the American Chestnut Foundation Magazine.
More delicious chestnut recipes:
- Chestnut Butter
- Roasted Chestnuts
- Cream of Potato and Chestnut Soup
- Braised Chestnuts and Pearl Onions
Chestnut Cookies with Chocolate Chips
- Preheat the oven and prepare the baking sheets. Preheat the oven to 350°F and line a couple of baking sheets with parchment paper. Set aside.
- Make the batter. In a medium-sized mixing bowl, use an electric mixer to blend 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.
- Shape the cookies. Use a 1¼-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.
- Bake. Bake the cookies in the preheated 350°F oven until they're golden along the edges, about 10 minutes.
- Cool. 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. (They will look plump when you take them out of the oven, and then flatten out as they cool.) Serve at room temperature.
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