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Cookies | Gluten-Free Cookies | Chestnut Flour Recipes

Chestnut Flour Cookies

You will love our simple chestnut flour cookies made with a mix of chestnut and buckwheat flours. This recipe makes 24 dense cookies, made in 1 bowl and bake up super fast.

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If you love to bake with chestnut flour, you will find interesting our recipe for gluten-free chestnut flour cookies. For these cookies we used a mix of chestnut and buckwheat flours, both gluten-free and with amazing nutty flavour. These small cookies, with dense and crispy texture, are a great pair with a cup of tea. 

On top of being an easy recipe to remember, these cookies are made in just one bowl and bake up fast. So, let's see how to bake these simple healthy cookies.

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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.

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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: For the dough sift both flours into a medium bowl, then add demerara sugar and salt. Stir everything then add cubed butter. Rub it into the dry ingredients using your fingers or pastry cutter. Add few tablespoons of orange juice, grated orange zest and vanilla bean paste, then knead a dough. The dough is stiff, so there is no need to cool it in the fridge. You can proceed with baking immediately.

  2. SHAPING & BAKING COOKIES: Shaping cookies is so easy, just pinch small amounts of dough in the size of walnut and roll with palms into balls. Arrange them on the baking sheet lined with baking paper and flatten each using a fork. These cookies should be baked only 6 - 7 minutes. Don't overbake them as they will be too dry. Cool cookies on the tray shortly then transfer to a cooling rack.

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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.

LOOKING FOR 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. 

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Chestnut flour cookies

MAKES: 24 cookies
COOKS IN: 30 minutes plus cooling time


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  • 120g (1 1/3 cup) chestnut flour
  • 85g (2/3 cups) buckwheat flour
  • 50g (1/4 cup) demerara sugar (or other similar brown sugar)
  • 1 pinch of salt
  • 112g (8 tbsp) butter, 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.

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