These cookies are packed with the unique flavor of chestnuts, making them a brilliant gluten free and unexpected version of the classic chocolate chip cookie. We love topping them with walnuts, but if you’re serving them the same day you make them you can also top them with freshly roasted and sliced chestnuts!
PREP TIME: 15 mins
COOK TIME: 10 mins
TOTAL TIME: 25 mins
Makes about 3 dozen
- 6 tablespoons unsalted butter, softened
- ¼ cup granulated sugar
- ½ cup golden brown sugar
- 1-1/2 teaspoons vanilla extract
- ½ teaspoon sea salt
- ¾ teaspoon ground cinnamon
- 1 egg
- 1 cup chestnut flour (see notes)
- ¾ teaspoon baking soda
- 1-1/4 cups semi-sweet chocolate chips
- Walnuts, to taste
- Preheat the oven to 350 degrees F and line a couple of baking sheets with parchment paper. Set aside.
- In a medium-sized mixing bowl, use an electric mixer to cream 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 and use a 1-inch ice-cream 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.
- Press crushed walnuts into the top of each cookie
- Bake in the preheated oven until the cookies are golden brown, about 9 minutes.
- 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. Serve at room temperature
Chestnut flour has a short shelf life of about 1 month. Keep it stored in an airtight container in a cool, dark place. We will be selling chestnut flour soon!
Recipe and image adapted from Cooking on the Weekends