These gluten-free chestnut cookies are perfect for breakfast during fall. They are rustic and have a good crunchy but soft snap. Delicious on their own, even more tasty when dunked in a cappuccino.
This easy recipe includes only naturally gluten-free flours, butter, coconut milk and an egg. No gums, no gluten-free commercial blends. It’s ideal if you have some chestnut flour to use. The dough needs to rest for some time in the fridge. In this way, it can then be cut to create the rustic texture on the cookies surface.
Chestnut flour rustic cookies
4
servings2
hours20
minutes20
minutes2
hours40
minutesKeep the screen of your device on
Ingredients
1 cup / 170 gr rice flour
Ā¾ cup / 50 gr potato starch or corn starch
Ā¾ cup / 70 gr chestnut flour
6 tbsp / 50 gr coconut milk
Ā¾ cup soft diced butter (90 g)
Ā½ cup brown sugar (100 g)
1 egg
1,5 tsp baking powder
1 vanilla bean
a pinch of salt
How to
- Take two bowls: in one mix all the flours with the baking powder and a pinch of salt.
- Then in a second bowl whip soften butter with sugar until you reach a soft texture.
- Add the egg and keep whisking.Warm the coconut milk with the vanilla seeds.
- Add to the butter bowl half of the flours and half of the milk. Mix it well and repeat.
- When the dough is smooth, put it on a baking sheet in a rectangular plum cake mold (approx. 10 cm x 25 cm) and leave it in the fridge for at least 2 hours.
- When the dough is well solid, place it on a cutting board and cut it into slices (5 mm) with a quite big knife and a firm movement. This will give an excellent texture to our biscuits.
- Bake at 350Ā°F ( 180Ā°C ) for 18 minutes. They should have golden edges.
- Stare at them until they’ve cool down to avoid cookies robberies.
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In love with these gluten-free chestnut cookies? Take a look at the other cookie recipes on the blog!
Take a look at the crunchy cookies with chocolate chips and pistachio, CLICK HERE FOR THE RECIPE. But for a simple recipe to have different shapes of cookies, you can find here a simple but foolproof shortbread.
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Hi Marta! Thank you for the recipe! I’m going to bake biscuit today. Can you asvice the vegan replacements for egg and butter. Can i use acquafaba and coconut milk?
I would use acquafaba or a little chickpea flour + a spoon of water to replace the egg. For the butter, better to use coconut oil so it will be more solid after staying in the fridge. Or also a nut butter, like almond butter or peanut butter! Let me know how it works. Happy baking š