Chestnut and Chocolate Cookies (Vegan, 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 cookies are delicious, nutty, with warming spices, chia seeds, fresh roasted chestnuts and maple. The cookie dough is so delicious I was tempted not to bake them but use them for bliss balls instead.
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.
As we say here in the UK, the biscuits 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
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.) I recommend that you roast them yourself because you can eat some simultaneously ( for quality control, of course).
Flour
I used spelt flour; however, if this needs to be gluten-free, use buckwheat flour instead.
Chocolate
I used green & blacks chocolate, which is soy, gluten free and vegan so it ticks many boxes.
Ingredients
Tips
If you prefer sweeter cookies, add more maple syrup. You could use any liquid sweetener, agave, or honey that would work just as well.
Make sure you score the chestnuts before roasting them, as they will be easier to de-shell. Once cooled a little, just squeeze them and peel the shell off. I also used 85% chocolate for this recipe. However, if you prefer sweeter cookies, use 60 or 70 %. You could also add chopped chocolate to the cookie dough too, totally your call.
Makes 10 - 1.5hours 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.
Divide into 10 balls and press into a small 2-inch cutter.
Bake for 12 minutes in the center of the oven.
Melt the chocolate in a bain-marie. 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.
Variations
If you don't like spices, you are more than welcome to leave them out of this recipe. They will still taste flaming amazing!
If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.
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