Web Analytics

This webpage contains affiliate links. Please view our disclosure policy for more details.


Chocolate-Glazed Chestnut Cookies

Jump to recipe

What not to love about these cookies? They are healthy, delicious, chocolatey and so easy to make. The dough is made with a mix of chestnut and whole grain spelt flours which makes them nutty. Rich dark chocolate glaze is what makes these cookies super delicious.

For more chestnut flour cookies, try our recipes for plain chestnut flour cookies and those packed with pecans.

More cookie recipes you'll love:

Reasons you'll love chestnut flour

If you haven't used chestnut flour till now, you should definitely start. This flour made from ground dried chestnuts is ideal gluten-free alternative in your kitchen. It has fine texture, pale brown colour and is sweet which can help reduce the amount of sugar used in desserts and cookies.

We love to combine chestnut flour with other flours in our recipes - like in the recipe for chestnut flour pecan cookies, chocolate chestnut muffins or easy mini chocolate tarts.

Kitchen products that we recommend:

Storing chocolate-glazed chestnut cookies

Cookies stay fresh covered at room temperature for 2 days or in the fridge for up to 1 week.

A few of our favourite cookie recipes:

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

Chocolate-Glazed Chestnut Cookies

MAKES: 36 cookies
COOKS IN: 30 minutes plus cooling time


For the cookies

For the chocolate glaze

Kitchen essentials for this recipe:

Kitchen Scale | Mixing Bowls | Electric Hand Mixer | Small Saucepan | Silicon Spatula | Baking Sheet | Cookie Spatula


  1. Sift the chestnut flour and combine it with whole grain spelt flour, ground cardamom and salt in one bowl.

  2. In a medium bowl beat the butter and dark muscovado sugar until combined and creamy, about 2 minutes.

  3. Add flours to the butter/sugar mixture. Slowly knead the dough by hand until all flours is incorporated and you get a compact dough. This will take around 4-5 minutes, as the dough is pretty stiff. Add chopped chestnuts and knead the dough for another 2 minutes. Set aside for 10 minutes.

  4. Preheat oven to 165 C and line 2 baking sheets with baking paper.

  5. Roll out the dough onto floured work surface to the thickness of 2-3 mm and cut rounds using a medium cookie cutter. 

  6. Arrange rounds on the baking sheet and bake for about 9-10 minutes or until lightly brown. Rotate the baking sheet halfway through the bake time. Allow cookies to cool on the baking sheet.

  7. FOR THE CHOCOLATE GLAZE, chop the chocolate coarsely and place together with butter in a small saucepan. Melt on a low heat until you get a silky smooth texture. 

  8. Spoon on each cookie 1 heaped teaspoon of the melted chocolate. Allow the chocolate to set completely. To speed up the process, place cookies into the fridge. 

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