vegan & gluten-free chestnut cookies

  • Yield:

    makes 38
  • Cooking Method:

    baking
  • Prep Time:

    20 mins
  • Cook Time:

    12 mins
vegan & gluten-free chestnut cookies

These little biscuits are very Italian, we think they're very subtle in their flavour and are 100% about the chestnut! We love the subtle sweetness of chestnut that comes through.

Ingredients:

  • ²⁄3 C chestnut flour*
  • 1½ C gluten-free self-raising flour (like Doves)
  • ¹⁄8 C sunflower spread (like vitalite)
  • ¹⁄8 C trex
  • 2 Tbs soft brown sugar
  • ¾ C m!lk alternative (we use koko a coconut m!lk)

Method:

  1. Preheat the oven to 200°C (fan) and prep a baking tray with some baking paper.

  2. Combine the flours in a mixing bowl. 

    chestnut cookies
    ready to bake

  3. Cut in the two fats. I use the K beater on my kenwood chef to mix them to a breadcrumb consistency - but you can rub through fingers (like making pastry).

  4. Stir in the soft brown sugar. Then make a well in the centre for the m!lk alternative. Again I use the K beater on my kenwood chef to bring the dough together. As soon as it is combined stop working it.

  5. Roll the mix into small balls and place on the prepared baking tray. Press these all down with two fingers to create little biscuits. Only make as many chestnut cookies as  you will eat - place the rest of the dough in an air-tight container and store in the fridge until you want to make the next batch.

  6. Pop into the oven for 12 minutes. Once they are cooked place on a cooling rack. When they are cool (after about 30 minutes) get stuck in and share with your friends who helped you forage. 

Notes:

*we make our own chestnut flour from foraged chestnuts - it's coarser than the chestnut flour available in specialist shops. The recipe to make chestnut flour is here.

They are best eaten about 30 minutes after baking and don't store well, so only make what you are going to eat and keep the rest of the dough in an airtight container in the fridge ready for the next batch!