Usually I’m picky when it comes to cookies, because growing up with a baker like my mum, it’s hard not to be. She used to spoil us with cookies of all kinds and delicious cakes with different fruits every Sunday.
These cookies have a special flour that makes them with a nutty taste, delicious and rich in fibers and proteins. To make these cookies I used chestnut flour. I was surprised by the result myself! I had some chestnut flour on hands and was craving for some cookies but I hadn’t used chestnut flour before. I did’t find a proper tip on how to substitute regular white flour with chestnut one so I made some experiments.
These chocolate chip cookies are the best chocolate chip cookies I have ever made. They are gooey and melt in your mouth especially if you eat them warm like I do (guilty)!
The best thing about these cookies, that I’m sure you will find out yourself is that you can’t have to many. Because of the chestnut flour you will feel full quick since it is rich in dietary fibers and proteins. It is also rich in essential amino acids and vitamins.
If I had to suggest one gluten free flour for different kinds of dessert, it would be chestnut flour.
How I make chocolate chip cookies vegan and gluten free?
These chocolate chip cookies are the best and they are vegan and gluten free. They don’t require a mixer only the help of your hands.
Using a fork, cream together the softened coconut oil and brown sugar in a big bowl. Then add the water and mix until everything is combined. Add the baking powder, baking soda sprinkle of vanilla and a pinch of salt. Combine the mixture together. Then add the chestnut flour and chocolate chips.
With the help of your hands mix the cookie dough so everything is equally combined. Start forming little balls out of the dough and place them in a baking sheet lined with parchment paper. Try to evenly distribute the balls, leaving 3 cm apart form each other. With the help of a fork pres them gently on the baking sheet. The dough will make about 12-14 cookies. It will take about 13-15 minutes to bake. Try to wait for the cookies to cool for about 15 minutes out of the oven because since they are gluten free, if you touch them while warm, they tend to crumble.
If you try this recipe,please let me know how it turns out on our social media. I hope you will enjoy this way of baking cookies with chestnut flour.
7 Ingredient Chocolate chip cookies are easy and the best treat for a Saturday evening or for a quick snack when watching Netflix. They are vegan, gluten free and rich in dietary fibers. The most important is that you can’t have to much of them because they are rich in proteins and fibers and you will feel full after the second cookie.
Makes: 12-14 cookies
Ingredients
- 1 + 1/2 cup chestnut flour
- 1/2 cup softened refined coconut oil ( room temperature)
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 6 tbsp water
- 1/2 cup chocolate chips or chunks
- Sprinkle of vanilla
Preparation
- Preheat the oven to 350 F/ 180 C.
- Using a fork, cream together the softened coconut oil and brown sugar in a big bowl.
- Then add the water and mix until everything is combined. Add the baking powder, baking soda sprinkle of vanilla and a pinch of salt. Combine the mixture together.
- Then add the chestnut flour and chocolate chips. With the help of your hands mix the cookie dough so everything is equally combined.
- Start forming little balls out of the dough and place them in a baking sheet lined with parchment paper. Try to evenly distribute the balls, leaving 3 cm apart form each other.
- With the help of a fork pres them gently on the baking sheet.
- It will take about 13-15 minutes to bake, until the edges of the cookies are golden brown. Remove the baking tray from the oven and let it cool. Try to wait for the cookies to cool because they might get crumbly while still warm. Enjoy!
Notes
- I used refined coconut oil but you can use unrefined also. They will be equally delicious with extra coconut flavor in them.
- Be sure that the coconut oil is not melted but room temperature, if it’s warm where you live than place the coconut oil in the fridge for about 15 minutes before using it.
