Chestnut and spices cookies, totally gluten free and sugar free
A very nice recipe, firstly made for the fall season, but that totally can fit the whole winter!
Chestnuts flavor is complex and full, it really brings me back to a comfy warm place. I wanted to give it a spicy kick to mix this very local ingredient with some far away spice.
The result is crunchy and spicy and so totally heartwarming! A perfect option for your tea time, fikka or snack!
Ingredients for 20 cookies:
- 150 gr./ 6 tbsp. of chestnut flour
- 55 gr./ 3 tbsp. of gluten free rolled oats
- 40 gr./ 1 tbsp. of corn starch
- 4 tbsp. of coconut oil
- 1 or 2 tbsp. of almond butter
- 1 pinch of salt
- 2 tbsp. honey
- 1 tsp. cardamon powder
- 1/2 tsp. vanilla extract
- 1 tsp. cinnamon powder
Turn on the oven to 180C.
1/ Blend the rolled oats till you get a fine flour. Get together all the dry ingredients in a bowl: chestnut flour, corn starch, rolled oats flour and all the spices and salt. Mix.
2/ Mix together the melted coconut oil, honey and almond butter and add it to the dry mix. Stir and mix properly till you get a firm dough.
3/ Lay down a cooking sheet on a baking tray, and take a walnut size ball of the dough. Roll it into your palms and press it on the baking tray till you get a round shaped flat cookie. Repeat till you finish the dough. You do not need to leave too much spaces between cookies, as they will not really raise.
4/ Bake in the oven for 20 min approx. till the rind gets golden. Let them cool and keep in a uptight box for 3 weeks. They are a great addition to any fruity dessert or as a snack.
The cardamon gives it a spicy kicks that will offer you some new flavors! Really nice! Enjoy!
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