Cookies | Gluten-Free Cookies | Chestnut Flour Recipes

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.

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 need to make chestnut flour cookies

For these cookies you will need only 8 ingredients, including two gluten-free and grain-free flours - chestnut and buckwheat. Both flours are nutritiously rich, full of vitamins and minerals and at the same time they make a great addition to any baked good.

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 some aroma we added freshly squeezed orange juice and orange zest as well as some vanilla bean paste.

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. 

making the cookie 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.

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 tray 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 other flours: plain, whole wheat, spelt, buckwheat. It is also perfect for making gluten-free cookies and desserts in combination with other gluten-free flours: almond, hazelnut, rice or millet. 

Try our recipes using chestnut flour for gluten-free hazelnut cookies, simple 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 and loaded with toasted pistachios. The chestnut flour makes great addition to the pie crust in our easy mini chocolate tarts.

You will usually find the chestnut flour in your local health food store. We recommend high-quality Italian Giannetti chestnut flour which can 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. 

Looking for more cookie recipes?

• Orange Curd Thumbprint Cookies
• Gluten-Free Hazelnut Cookies
• White Chocolate Pecan Cookies
• Gluten-Free Almond Flour Cookies
• Sugar-Free Chocolate Chip Cookies
• Double Chocolate Hazelnut Cookies

For more cookie inspiration, take a look at our collection of yummy cookie recipes. Also check out our selection of interesting gluten-free cookies, too.

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INGREDIENTS

• 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

METHOD

1. Preheat the oven to 175°C (347°F). Line baking tray 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 paste bean 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 tray 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 thin metal spatula to a cooling rack.