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.
- 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!
- Preheat oven to 350F. Place a sheet of parchment paper on a cookie sheet.
- Mix first five ingredients in a bowl.
- Mix syrup, oil, water & vanilla in a bowl.
- Add wet to dry. Stir until combined.
- 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).
- 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...
- Scoop out dough by the teaspoon, and drop onto cookie sheet.
- Bake for ~15 minutes (check at 10 minutes).
- Let cool, and devour <3
- 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!