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Chestnut Flour Cookies

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Those who are looking for a simple gluten-free cookies, this simple recipe is a great choice. These cookies are made in one bowl and bake up fast. Super delicious and also healthy, these are made with a mix of chestnut and buckwheat flours. 

These cookies goes well along with a cup of hot tea. Ideal fall cookies! Why not to try also our chestnut flour cookies packed with toasted pecans or those glazed with dark chocolate.

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What you'll need to make chestnut flour cookies

For these cookies you will need only 8 ingredients, including CHESTNUT and BUCKWHEAT flour, both gluten-free and nutritiously rich and full of vitamins and minerals. If you don't have on hand buckwheat flour, freely use spelt or plain flour instead (in this case the cookies won't be gluten-free).

We don't use much sugar in this recipe, as chestnut flour has its natural sweetness so if added to the dough, you can reduce the amount of sugar needed. For refreshing citrus aroma we added freshly squeezed orange juice and orange zest. Don't skip adding vanilla bean paste, too.

How to make chestnut flour cookies

For this recipe you don't need much equipment, just one bowl - no need for electric mixer, rolling pin or cookie cutters. Once you get all needed ingredients, you can start making a dough for these simple cookies. 

  1. MAKING THE DOUGH: Just combine chestnut and buckwheat flours, demerara sugar and salt in one bowl. The next, rub cold butter into this using your fingers or a pastry cutter. Add orange juice and zest and vanilla bean paste and knead a dough.

  2. SHAPING THE COOKIES: Shaping cookies is so easy, just pinch the dough in the size of walnut and into balls. Arrange them on the baking sheet and press with a fork on each ball to flatten it. 

  3. BAKING THE COOKIES: Bake cookies for only 6-7 minutes. They will still be soft once baked. Cool them on the sheet then transfer with a thin metal spatula to a cooling rack. Be sure to check out our top cookie baking tips for the perfect cookies every single time.

Baking with chestnut flour

If you haven't used chestnut flour for baking, you should definitely start as this flour is ideal for adding to baked goods. 

This flour is great when combined with plain, whole wheat or spelt flours giving baked goods sweetness and amazing aroma. If you prefer completely gluten-free sweets, combine chestnut flour with other gluten-free flours such as almond, hazelnut, rice, millet or buckwheat flours.

More recipes with chestnut flour

Why not to try our recipes for gluten-free hazelnut cookiessimple Christmas cookies or gluten-free thumbprint cookies topped with rich dark chocolate. For muffin lovers, we have a recipe for muffins made with chestnut flour with addition of pistachios. The chestnut flour makes great addition to the pie crust in our easy mini chocolate tarts.

WHERE TO FIND CHESTNUT FLOUR? You will usually find the chestnut flour in your local health food store.

We recommend high-quality Italian Giannetti chestnut flour which can easily be ordered online.

Storing chestnut flour cookies

Chestnut flour cookies need to be completely cool before they are stored. If you store them while they're still warm, they will become soggy. Once cooled, store them in a glass cookie jar at room temperature for up to 7 days. 


If you need more cookie inspiration,
check out our Cookie Recipe Collection!

Chestnut Flour Cookies

MAKES: 24 cookies
COOKS IN: 30 minutes


  • 120g chestnut flour (1 1/3 cup)
  • 85g buckwheat flour (2/3 cups)
  • 50g demerara sugar (1/4 cup)
  • 1 pinch of salt
  • 112g butter (8 tbsp), cold and cubed 
  • 1 teaspoon vanilla bean paste
  • 2 tablespoons orange juice, freshly squeezed
  • 1 tablespoon grated orange zest


  1. Preheat the oven to 175°C/347°F. Line the baking sheet with baking paper.

  2. Sift both flours and combine them with demerara sugar and salt in a medium bowl.

  3. Add cubed butter and rub it into the dry ingredients with your fingertips until the mixture resembles coarse breadcrumbs. Add orange juice, finely grated orange zest and vanilla bean paste and with your hands form a compact stiff dough.

  4. Pinch a dough of the size of small walnut and roll between the palms into a ball. Place them on the prepared baking sheet and flatten each one using a fork leaving a print on the top of the cookie.

  5. Bake for about 6-8 minutes roughly or until the cookies are very pale golden. Be careful not to overbake them. Let the cookies cool on a tray for a few minutes, then transfer them using cookie spatula to a cooling rack.

We recommend using the measurement in grams & ml (instead of cups & spoons) for more accuracy and better results.