Vegan Chestnut Cookie Recipe (Gluten-Free)
GLUTEN FREE II DAIRY FREE II VEGAN II SOY FREE II SESAME FREE II EGG FREE II NIGHTSHADE FREE II FISH FREE II SHELLFISH FREE
These vegan chestnut cookies are so delicious and nutty, with warming spices, chia seeds, fresh roasted chestnuts, and maple syrup. The chestnut cookie dough is so tasty that I was tempted not to bake them but to use them for bliss balls instead, which you can do if you wish. I would recommend coating them in chocolate, too.
I love roasting chestnuts and eating them with a glass of organic red. If you haven't eaten chestnuts before. Roasted chestnuts are nutty but have a hint of sweetness that is very pleasant. They aren't too sweet and so lend themselves beautifully to this recipe.
These Vegan chestnut cookies are gorgeous with a cuppa. I ate 4 the day I baked them as they are very moreish. They are pretty firm, hold really well, and are perfect for a homemade food hamper, and won't crumble everywhere.
Notes on ingredients for vegan chocolate cookies
Chestnuts
I used whole chestnuts and roasted them first, then de-shelled them. I find the process so incredibly therapeutic. However, you can buy pre-prepared chestnuts that are cooked if you don't want to faff. ( Not chestnut puree buy whole chestnuts.) You can buy them from health food shops, in some supermarkets or online. Take a look at these chestnuts from Merchant gourmet.
Flour
I used spelt flour for these vegan chestnut cookies, which is not gluten-free; however, if the recipe needs to be gluten-free, use buckwheat flour instead; it works just as well as spelt flour. I haven’t tried these with a gluten-free flour blend, and I wouldn’t recommend it either. I love the nuttiness and depth of flavour of using either spelt or buckwheat flour, and I often find that gluten-free cookies taste chalky.
Chocolate
I like to use chocolate with a cocoa content of 70%, meaning that 70% of the chocolate has been made from ingredients in the cocoa bean. The remaining 30% will consist of other ingredients, such as sugar, predominantly but may also include, for example, tiny percentages of vanilla flavouring. The higher the percentage, the stronger the cocoa flavour, which means it will be more bitter and less sweet.
Use whatever chocolate you find palatable. Sometimes I will use 70/80% in my cooking and add a little extra sweetener like honey/agave/maple syrup. Dark chocolate is almost always dairy free unless it’s a cheap brand where they will add crappy fillers. My fave brands to eat and use in cooking are ( also allergy-friendly)
Green & blacks - Click here to go to the website.
Ombar - Click here for more info - buy this online at well easy OR in Waitrose or health food shops.
Raw chocolate - Click here for more information.
Plamil chocolate - Click here for more info
If you have a soy allergy, always choose raw chocolate, as this will not have any soy ingredients added. Ombar is the raw chocolate brand I like to use. (Always check on the label, though.)
Ingredients
Tips
If you prefer sweeter vegan chestnut cookies, add more maple syrup. However, any liquid sweetener, agave, or honey would work just as well.
If you are roasting your own chestnuts, make sure you score them before roasting them, as they will be easier to de-shell. Once they have cooled a little, just squeeze them and peel the shell off.
I used 85% chocolate for this recipe. However, if you prefer sweeter cookies, use 50 or 60 %. chocolate. You could also add chopped chocolate to the cookie dough; it is totally your call.
Other topping ideas to decorate these vegan chestnut cookies are:
Chopped pistachios
Chopped hazelnuts
Hundreds and thousands
Orange zest
Crushed candy canes
Coloured sugar.
FAQ’s
What type of sweeteners are vegan-friendly?
I love using either agave, maple syrup or coconut blossom nectar.
How do I store vegan chestnut cookies?
Store them in an airtight container at room temperature for up to 5 days or freeze for longer.
Can I freeze the dough?
Yes, it will freeze perfectly. I recommend rolling the dough into a sausage shape and wrapping it in cling film. When you defrost it, simply slice it into discs, smoosh them down to make a bigger circle, and bake.
Why did my vegan chestnut cookies come out crumbly?
This could be due to too much flour or not enough binding agent, like chia seeds.
Can I make them oil-free?
Yes, they are actually oil free, I use almond butter instead of oil.
Are these vegan chestnut cookies healthy?
Yes, they are; I have used natural sweeteners and nutrient-dense ingredients like nut butter and chia seeds.
Can I substitute nut butter for vegan butter?
No, I haven’t tried vegan butter in this recipe and am unsure of how it will turn out; it will alter the flavour and texture slightly. If you use it successfully, then drop me a comment below. I think using nut butter is healthier, as vegan butter contains a lot of synthetic ingredients.
Do I need to chill the vegan chestnut cookie dough before baking?
Chilling can enhance flavour and prevent spreading. I chilled the cookie dough recipe for 15 minutes for this recipe.
Makes 10 - 1.5 hours cooking and prep time
Step by step
Recipe
180 g roasted chestnuts ( weight of shelled nuts)
65 g white spelt flour ( or buckwheat flour)
1 tsp chia seeds
1 tsp dried ginger
1 tsp cinnamon
pinch salt ( I used pink Himalayan salt)
4 tbsp smooth almond butter
3 tbsp maple syrup
100 g chocolate ( for decorating)
50 g coconut
1 pack of freeze-dried raspberry ( from Sainsburys)
Method
Preheat the oven to 180 degrees. Score and roast the chestnuts for 35 minutes. When cooled, de-shell and blend in a food processor. ( see picture above)
Mix the dry ingredients in a bowl and add to the chestnuts.
Add the maple syrup and almond butter to the dry ingredients and blitz till it forms a semi-sticky dough. Chill the dough for 15 minutes in the fridge.
Take the cookie dough out of the fridge, divide it into 10 balls, and press it into a small 2-inch cutter.
Bake for 12 minutes in the centre of the oven.
Melt the chocolate in a bain-marie or in the microwave. Once the cookies are cooled, dip half in the chocolate and sprinkle over coconut and raspberry. You can also dip the whole cookie in chocolate and cover each half with an alternate topping.
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