Chestnut Chocolate Chip Cookies (gluten-free)



  • 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 egg
  • 1 cup chestnut flour*
  • 3/4 teaspoon baking soda
  • 1-1/4 cups semi-sweet chocolate chips
  • About 3 whole roasted and peeled chestnuts
  • Directions:

    1. Preheat the oven to 350°F and line baking sheets with parchment paper.
    2. Set aside.
    3. In a medium-sized mixing bowl, cream the butter with the sugars, vanilla, salt and cinnamon.
    4. Add the egg and mix on low for one minute.
    5. Sift the chestnut flour into the batter with the baking soda.
    6. Mix just until the flour is fully incorporated.
    7. Fold in the chocolate chips and use a 1-inch ice-cream scoop to shape your cookies, placing them on the parchment-lined baking sheets about two inches apart.
    8. Slice the roasted chestnuts thinly and put a half of a slice on top of each ball of cookie dough. (Only add this step if you plan to eat the cookies the day you bake them — the texture of the nut isn’t as good the next day.)
    9. Bake in the preheated oven until the cookies are golden brown, about 9 minutes.
    10. Let them sit for a minute on the baking sheet, and then carefully use a flat-bottomed, metal spatula to move them to a cooling rack.
    11. Serve at room temperature.

    Makes 3-1/2 dozen

    *Chestnut flour has a shelf life of about one month. Store it in an airtight container in a cool
    place. You can buy chestnut flour at specialty stores or online (

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