Blog

MacroTreat Friday: Macrobiotic Friendly Chestnut Cookies

Chestnuts are one of my favourite things to eat. They have such a unique texture & flavour, and peeling them out of their roasted shells is kinda fun :) It must be a genetic predisposition to love anything that has chestnut in it, because my sister and I, along with our Nana and mom, all share a love for fresh roasted chestnuts...and desserts that use chestnut puree.

With my chestnut love in mind, I purchased some pure Italian chestnut flour awhile ago - both exciting & new to me - and have been meaning to try it out.

Enter a new kind of macrobiotic friendly cookie <3

MTF: Chestnut Cookie

Lightly sweetened, crunchy and chewy on the outside, fluffy on the inside, gluten free cookies made with chestnut flour & rolled oats. The texture is similar to a macaroon (the most similar I've experienced, outside of an actual macaroon, anyways!). Add in any dried fruit, seeds, or treats you like to change up the flavour.

Ingredients:

  • 1 cup chestnut flour [ I used this one HERE ] **
  • 1/2 cup gf rolled oats
  • 2 TSBP ground flax seed
  • 1/2 tsp baking soda
  • pinch of sea salt
  • 1/3 cup maple syrup (brown rice syrup will work too - but it has a stronger flavour, especially noticeable in these cookies)
  • 1/3 cup high quality oil of choice - I used sunflower seed here, but sesame, coconut, or avocado would work well too
  • 2 TBSP water
  • 1 tsp vanilla
  • 1/4 - 1/2 cup mixins - currants, dark chocolate chips, cocoa nibs, raisins, seeds, your choice!

Directions

  1. Preheat oven to 350F. Place a sheet of parchment paper on a cookie sheet.
  2. Mix first five ingredients in a bowl.
  3. Mix syrup, oil, water &  vanilla in a bowl.
  4. Add wet to dry. Stir until combined.
  5. Add in any mixins of your choice. (I used 1/4 cup currants because I was out of raisins and anything else, but scooped some out plain first).
  6. PLEASE NOTE: batter will be very very sticky, especially if using brown rice syrup. If you let it sit a few minutes, it'll firm up a tiny bit - but it'll stay fairly sticky and hard to manage with your hands. So...
  7. Scoop out dough by the teaspoon, and drop onto cookie sheet.
  8. Bake for ~15 minutes (check at 10 minutes).
  9. Let cool, and devour <3

** Notes:

  • If you don't have chestnut flour, or aren't a fan of the flavour, I'm certain you could simply use whole wheat pastry flour, spelt flour, or a gluten free mix with no problems.
  • This is my first time using chestnut flour, and I am kinda excited...the texture of these cookies is unlike any other flour (especially gf flour) I have used. As I mentioned above, the texture is so chewy - almost like a real macaroon made with egg whites. I want to experiment some more with it, and see what else I can come up with.

Have you ever made anything with chestnut flour before?

Enjoy, my sweet friends, and have a great weekend!
xo Jess
ย