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!
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.
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!
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!
So glad you enjoyed it and that it came out well with the substitutions!
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.
Hi Kara, you can always make it without the chocolate chips and add a bit more sweetener.
Good flavor but poor texture. I would try this with almond or another flour. I think the coconut didn’t do it any favors.