The most fragrant Christmas Cookies I have ever seen (or eaten, or smelled). The natural sweetness and nutty flavor of the chestnut flour just makes it the best option for cookies.
And as chestnuts are just in season, it is even more appropriated to explore this ingredient this Fall/Winter. Making them perfect for Christmas.
How easy are they? Super! Check it out🌶
These cookies are the description of soft inside and crispy on the outside. When I bake shape them a bit rounder, like the above picture, it tastes like a chestnut brownie cookie. And…have I mention the heavenly smell yet?!
I’m sure I did. Now let me tell you how fuss-free the ingredients are and how easy and quick to make them.
- Chestnut flour: this flour is naturally sweet, is very high in protein and is gluten-free. I have never tried such a fragrant and tasty flour. Sweet and nutty, perfect for cookies.
- Rice Flour: as the chestnut flour absorbs a lot of water, the rice is in the recipe to balance things a bit without altering taste or healthiness.
- Sugar: I use cane or demerara, as far as I can get from the refined. But that is just my preference. For the recipe any sugar would do.
- Cinnamon powder: when I first made an attempt at a cookie with chestnut flour I used a lot of spices however I came to understand how powerfully fragrant this flour is. So I have ended up reducing to just cinnamon. And take my word for it, it is enough.
- Bicarbonate: I never tried with any substitutes. If I do I’ll make sure to update things here. But if it does its job without leaving any taste, I tend to keep with the plan.
- Coconut oil: with the oils I have made some different attempts. And the canola and olive oil left the cookies only drier and heavier. And the coconut oil I have actually reduced about 40% from my first try and had great results.
How to Make Christmas Cookies
Put the chestnut flour and the rice flour in a bowl with the sugar; stir well to mix the ingredients. Both flours are very fine so they need to be thoroughly mixed.
Add water, oil, cinnamon and baking soda; knead to obtain a smooth and homogeneous consistency.
You can roll the dough and cut the shapes you prefer or just shape them by hand. I make small balls and press down with the bottom of a glass.
Place the biscuits on a baking tray covered with a sheet of non-stick paper and bake in a preheated oven at 350°F for about 20 minutes.
I just wish you could smell that for a second. These are impossible to resist cookies. The sweet and nutty smell of chestnut combined with cinnamon just fells so much like Christmas.
And if you are inspired to continue with your holidays baking, may I offer a link to my list of Holiday’s Cookies. Plenty of vegan awesomeness there.
Christmas Cookies – Gluten-Free – Vegan – ChestnutDifficulty: Easy
The most fragrant cookies I have ever seen (or eaten, or smelled). The natural sweetness and nutty flavor of the chestnut flour just makes it the best option for cookies.
100g chestnut flour
25g rice flour
40g demerara sugar
1 teaspoon grinded cinnamon
1/2 teaspoon bicarbonate
20g melted coconut oil
- In a bowl mix well both flours and the sugar.
- Add oil, water, cinnamon and the baking soda. Knead until you have a smooth ball of dough in your hands.
- Shape the cookies by making little balls and flattening them (crusty outside and chewy inside) or spread on a surface and cut into your shape of choice(crispier).
- On a baking tray lined with non-sticky paper, take the cookies to the oven and bake for about 20 minutes in a preheated oven at 350°F. They should be ok for you to hold them without breaking apart.