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What Great Grandma Ate / Recipes / Desserts / Paleo Chestnut Chocolate Chip Cookies

Paleo Chestnut Chocolate Chip Cookies

Last Updated on November 13, 2019 by Jean Choi 6 Comments

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Grab a copy of my cookbook, Korean Paleo: 80 Bold-Flavored, Gluten- and Grain-Free Recipes!

Paleo Gluten Free Chestnut Chocolate Chip Cookies

Paleo Gluten Free Chestnut Chocolate Chip Cookies-3

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.

Paleo Gluten Free Chestnut Chocolate Chip Cookies-3

Paleo Gluten Free Chestnut Chocolate Chip Cookies-3

Paleo Gluten Free Chestnut Chocolate Chip Cookies-3

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! 

Paleo Gluten Free Chestnut Chocolate Chip Cookies-3

Paleo Gluten Free Chestnut Chocolate Chip Cookies-3

Paleo Gluten Free Chestnut Chocolate Chip Cookies-3

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!

Paleo Gluten Free Chestnut Chocolate Chip Cookies-3

Paleo Gluten Free Chestnut Chocolate Chip Cookies-3

Paleo Chestnut Chocolate Chip Cookies

4 from 3 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes

Ingredients

  • 1 cup roasted and peeled chestnuts
  • 1/4 cup coconut flour
  • 6 tbsp coconut sugar
  • 1/2 tsp baking soda
  • 6 tbsp coconut oil, melted and cooled
  • 1 large egg
  • 1 tsp vanilla extract
  • 3 oz 75% (or higher) dark chocolate bar, roughly chopped

Instructions

  • 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.

 


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By Jean Choi | December 22, 2016

Comments

  1. Tessa@tessadomesticdiva.com says

    December 13, 2017 at 11:09 am

    5 stars
    I am SO curious to try these! I think chestnuts are amazing and under appreciated, so I was excited to see them in a cookie! Pinned!

    Reply
  2. Rhiannon says

    November 21, 2018 at 9:48 am

    Wow! These came out perfect, I substituted cold pressed macadamia nut oil for the coconut oil and used 5 tablespoons of organic coconut sugar instead of six. Baked for 12 minutes, these are delicious. Thank you and pinned!

    Reply
    • Jean Choi says

      November 21, 2018 at 10:42 am

      So glad you enjoyed it and that it came out well with the substitutions!

      Reply
  3. Kara says

    December 9, 2018 at 2:36 pm

    4 stars
    Hi Jean,
    I was searching for a way to use up by roasted chestnuts and I found your recipe. I was not interested necessariliy in the ‘paleo’ part of the cookie, only that it was a chestnut-based cookie. Thus, I made these cookies with your recipe but I used regular butter, all purpose flour, and brown sugar instead of the coconut oil, etc. They were delicious as a healthy alternative to a normal chocolate chip cookie. However, I felt that the addition of the chocolate over powered the chestnut flavor that I wanted to come through. If there was a way to preserve or even enhance the roasted chestnut flavor in the form of a cookie, I feel that would have made them even better. Please let me know if you come up with a better chestnut cookie one day.

    Reply
    • Jean Choi says

      December 9, 2018 at 5:49 pm

      Hi Kara, you can always make it without the chocolate chips and add a bit more sweetener.

      Reply
  4. Adele says

    March 22, 2020 at 3:06 pm

    3 stars
    Good flavor but poor texture. I would try this with almond or another flour. I think the coconut didn’t do it any favors.

    Reply

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Welcome!

headshot of Jean Choi - blogger of What Great Grandma Ate I’m Jean and I’m a Nutritional Therapist (NTP) living in Southern California with my husband and 2 dog babies. On WGGA, you’ll find simple and easy gluten-, dairy-, and processed sugar-free recipes that focus on quality nutrients, and of course, never sacrifice on taste. I believe that the food you love should love you back, making you feel amazing inside and out. I apologize in advance for my inappropriate jokes and misunderstood sarcasm! More About Jean

Recipe Key

  • 3030 Min or Less
  • AIPAIP
  • EFEgg Free
  • LCLow Carb
  • NFNut Free
  • PPaleo
  • VVegan
  • W3Whole 30

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