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 2½ dozen / about 2 cookies per serving
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.
Calorie count is only an estimate.
Keywords gluten-free cookies, holiday cookies
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.