Chestnut Cookies with Chocolate Chips Recipe
Chestnut Cookies with chocolate chips are soft, buttery, subtly spiced, and have a delicious nutty, earthy flavor. Made with chestnut flour, these super tasty gluten-free cookies are a lovely Christmas Cookie and perfect for the holiday season!*Makes about 2½ dozen / about 2 cookies per serving
Servings: 15
Calories: 232kcal
Ingredients
- 6 tablespoons unsalted butter, softened
- ¼ cup granulated sugar
- ½ cup golden brown sugar
- 1½ teaspoons pure vanilla extract
- ½ teaspoon salt
- ¾ teaspoon ground cinnamon
- 1 large egg
- 1 cup (about 5-ounces) chestnut flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1¼ cups semi-sweet chocolate chips
Instructions
- Preheat the oven and prepare the baking sheets. Adjust a rack (or two) to the center of the oven, preheat it 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. Measure the chestnut flour and then sift it into the batter with the baking powder and 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 very slightly golden along the edges, about 10 minutes.
- Cool. Let them sit for at least 5 minutes on the baking sheet, and then carefully use a flat-bottomed, metal spatula to move them to a wire cooling rack. (They will look plump when you take them out of the oven, and then flatten out as they cool.)
Notes
Sift the flour: chestnut flour tends to clump, so don't skip sifting it, or the batter will be lumpy.
Spacing: the cookies spread a fair amount, so leave at least 2 inches between them on the baking sheet.
Chocolate: semisweet is classic, but bittersweet or milk chocolate chips work too.
Storage: once completely cool, store in a tightly sealed container at room temperature for 2 to 3 days, or freeze in an airtight freezer bag for up to 4 months.
Homemade chestnut flour: you can make your own, but the consistency and moisture may differ from store-bought, which could change the texture of the cookies.
Nutritional information is automatically calculated, so it should only be used as an estimate.
Nutrition
Calories: 232kcal | Carbohydrates: 31g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 127mg | Potassium: 122mg | Fiber: 3g | Sugar: 19g | Vitamin A: 173IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 2mg