I love chestnuts and eat them throughout the fall and winter. They work in savoury dishes such as my stuffed acorn squash and in sweet dishes, like these cookies.
Roasting your own chestnuts is charming and also dangerous and labour intensive – a lot like dating. So I buy my chestnuts already roasted. You can find these chestnuts in 100 gram bags at grocery stores and even the dollar store. Aurora is one well known brand.
These cookies are not too sweet and dangerously addictive.
100 grams roasted chestnuts (about 9-11 chestnuts)
1/3 cup pecans
2 Tbsp flax or chia seeds
6 Tbsp plant-based milk (I use almond)
1 cup flour
½ teaspoon cinnamon
¼ tsp each of ginger and allspice
¾ tsp sea salt
1 tsp baking powder
1 tsp vanilla extract
¾ cup brown sugar lightly packed
¼ cup melted coconut oil
¾ cup icing sugar
½ tsp almond extract
1-2 Tbsp plant based milk
Preheat the oven to 400 degrees.
In a small bowl or cup, mix the chia or flax seeds and 6 tablespoons plant milk. Combine to create 2 flax or chia“eggs”. Set aside.
Grind the chestnuts and pecans and 1 tablespoon of the flour in a food processor until you have a mealy consistency.
In a mixing bowl combine the chestnut/pecan mixture with the flour, spices, baking powder, salt and brown sugar. I recommend sifting in the flour, spices and baking powder.
Add the vanilla, oil and “eggs” and mix everything together. I find it’s easiest just to combine everything with my hands. You will have a ball of slightly oily-feeling dough when you’re done.
Pinch off a bit of dough and roll it into a ball about the size of a walnut. Place the ball on an ungreased cookie sheet and press the ball down slightly to flatten it. Repeat. You should end up with 24 cookies.
Bake for 6-10 minutes. Let cool.
To make the icing drizzle, combine the 3 ingredients in a small bowl or cup. Start with one tablespoon of milk and add more if needed, but be patient. You’ll feel like the sugar is never going to turn into icing and in a blink of an eye, it will transform.
When the cookies are cooled, use a spoon to drizzle the icing over the cookies. The drizzle will set in about 30 minutes.