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Chocolate-Glazed Chestnut Cookies

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These hearty cookies are chocolatey, delicious and so easy to make. The dough is made with a mix of chestnut flour and whole spelt flour which makes them super rich and nutty. All topped with dark chocolate glaze.

We are sure you'll love our chestnut cookies studded with pecans!

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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.

If you are looking for chocolates suitable for raw foodists and vegans, Conscious Chocolate offers a wide range of great-tasting bars, that are free from dairy, soya, refined sugar and gluten.

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.





5 easy steps for making these chocolate chestnut cookies:

  1. Combine flours: Start with stirring whole spelt flour, chestnut flour (sifted) and salt in a bowl.

  2. Beat butter and sugar: Beat softened butter and dark muscovado sugar using hand mixer until creamy. For this you will need glass, metal or ceramic mixing bowl. 

  3. Add flours to butter/sugar mixture: Gradually add flours to the beaten butter and using hands, knead a dough. This will take a few minutes, as the dough is fairly stiff. 

  4. Cut-out cookies: Using a proper rolling pin, roll out the dough to 4-5mm thickness, cut out round cookies and bake for about 10 minutes.

  5. Glazing cookies: Melt dark chocolate and butter in a small saucepan. Heat on a very low heat until you get a silky smooth texture. Top each cookie with melted chocolate and leave to set.

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Chocolate-Glazed Chestnut Cookies

MAKES: 36 cookies
COOKS IN: 30 minutes
LEVEL: Easy

INGREDIENTS

For the cookies

For the chocolate glaze



INSTRUCTIONS

  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, for 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. Set aside for 10 minutes.

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

  5. Roll out the dough onto floured work surface to the thickness of 4-5 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.

Handy equipment:

Mixing Bowls
Flour Sifter
Hand Mixer (quiet & slow start)
Butter Warmer
Silicon Spatula
Baking Sheet
Cookie Spatula




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