Paleo Chestnut Chocolate Chip Cookies
Ingredients
Instructions
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Place roasted chestnuts in a food processor, and grind until crumbly and fine.
In a large bowl, combine ground chestnuts, coconut flour, coconut sugar, and baking soda.
In a separate bowl, whisk together coconut oil, egg, and vanilla extract. Pour this mixture into the dry ingredients and mix well.
Fold in chopped chocolate.
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Reviews from the Original Source
You changed the recipe so much so it might be fair to leave a review for it.
Followed as it it's PERFECT!
Good flavor but poor texture. I would try this with almond or another flour. I think the coconut didn't do it any favors.
Hi Jean,
I was searching for a way to use up by roasted chestnuts and I found your recipe. I was not interested necessariliy in the 'paleo' part of the cookie, only that it was a chestnut-based cookie. Thus, I made these cookies with your recipe but I used regular butter, all purpose flour, and brown sugar instead of the coconut oil, etc. They were delicious as a healthy alternative to a normal chocolate chip cookie. However, I felt that the addition of the chocolate over powered the chestnut flavor that I wanted to come through. If there was a way to preserve or even enhance the roasted chestnut flavor in the form of a cookie, I feel that would have made them even better. Please let me know if you come up with a better chestnut cookie one day.
Did you make this recipe?
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