Merry almost Christmas! This is my last recipe before Christmas so I decided I need to fit in one more recipe of everyone’s favorite dessert: chocolate chip cookies!
About 2 weeks ago, I asked on my Instagram what you like to do with chestnuts (’tis the season!), besides just roasting them and eating them. I got several responses which were all great, and one of my friends mentioned that you can use them as flour by grinding them up after roasting them. What a great idea! That’s exactly what I did with my chestnuts to make them into these chocolate chip cookies.
I loved the texture of these cookies, and you honestly can’t really taste the chestnuts. They taste like good ol’ chocolate chip cookies, which no one hates at all. I actually sent these to my dad for Christmas all the way to South Korea, and they held together with no broken pieces!
If you are looking for last minute crowd-pleasing recipe for the holidays, I hope you make these because they are absolutely delicious! I think it’s the perfect treat for Santa Claus and if he doesn’t finish it, you can nibble on them while you open those presents he brought. Hope you have a wonderful holiday, filled with cozy and relaxing times with your loved ones!
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Place roasted chestnuts in a food processor, and grind until crumbly and fine.
- In a large bowl, combine ground chestnuts, coconut flour, coconut sugar, and baking soda.
- In a separate bowl, whisk together coconut oil, egg, and vanilla extract. Pour this mixture into the dry ingredients and mix well.
- Fold in chopped chocolate.
- Scoop with a large rounded tablespoon to drop dough onto the lined baking sheet. Flatten slightly.
- Bake for 10-12 minutes, until slightly golden brown.
- Cool completely before serving.