A friend of mine gave me a bag of chestnut flour, and I was so excited to try it out! I have never cooked with chestnut flour before, and I wasn’t sure what to expect. The flavor was nutty and I actually liked the texture better than almond flour. If you’re a bit adventurous and are willing to try new tastes, I say give it a go!
Recipe: Chocolate Chip Chestnut Cookies (makes about 2 dozen cookies)
1.5 cups chestnut flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 cup pure maple syrup or honey
1/4 cup coconut oil
1 tsp vanilla
1 egg
1 cup soy-free, dairy-free chocolate chips
Preheat oven to 350 degrees and line a baking sheet with parchment paper. In a large bowl, sift together the chestnut flour, baking soda, salt and cinnamon. In a separate bowl, whisk together the syrup (or honey), coconut oil, vanilla and egg. Add to dry ingredients, then stir in chocolate chips. Scoop onto baking sheet and bake for 8-10 minutes, until golden brown. Let cool on baking sheet for 2 minutes before removing to wire rack to cool.
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