These vegan, gluten free maple chestnut cookies are delicious sweet little bites that are secretly pretty healthy. Great for relatively guilt-free snacking!
This post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy page.
Chestnuts are something I always loved as a child, and I always try to hunt some down when they are in season. Sadly, though, they are not that widely available in the US and can be imported meaning they are not quite as fresh (though if I find them, I can't resist roast chestnuts).
I still sometimes use some of the vacuum-packed ones for some recipes, like my Brussels sprout soup with bacon and chestnuts, but they don't work for everything. In more recent years, I came across chestnut flour which while it doesn't replace actual chestnuts, does open a whole new set of options to enjoy their flavor. Like these tasty little bites.
Using chestnut flour
Chestnut flour has a mild, gently nutty flavor that adds a smooth texture to what you use it in, but it's not something that works in everything. It's not quite as flexible as other gluten-free flours, I think partly with its more distinct flavor and it can become heavy.
But it can add a lovely texture and the flavor is really nice too. For example my chestnut pancakes were really tasty, and my chestnut brownies were a big favorite. It's great in chestnut pasta and chestnut bread rolls, though for those it works best mixed with other flours.
Using chestnut flour to make cookies, however, is something I wonder why I didn't do it before. These chestnut flour cookies aren't exactly big, but they are tasty little bites of deliciousness.
My eldest son, in his increasing scepticism of lots of things, happily dug in and loved them. I suspect the maple flavor helps as he loves everything maple syrup. They're soft, but firm, and have a delicious gentle nuttiness, as you might expect from the ingredients.
About the other ingredients
Since they are made with chestnut flour and oats, they're naturally gluten free (assuming you get gluten free oats). The only added sweetener is maple syrup, but these definitely taste sweet between that and the gently sweet chestnut flour.
The coconut oil and maple act as binders and the small amount of chia seeds gives them a little more texture. They do tend to crack slightly, but they don't really crumble so it's worth just ignoring the mild aesthetic deformities.
The flavors in these maple chestnut cookies are simple but delicious. The maple flavor really comes through and the chestnut flour gives them a lovely smooth nuttiness. The flavors remind me of autumn, though they would be great any time. Easy, sweet and so tasty.
Try these other gluten free cookies:
- Mini skillet cookie (an oversized cookie in a mini skillet, perfect to share for dessert)
- Healthy apple oatmeal cookies
- Oatmeal pistachio cookies
- Spiced maple cookies
- Healthy cranberry apricot cookies
Plus get more snack recipes, sweet and savory, in the archives.
Tools to make these cookies
I'd recommend using a Silicone Baking Mat on top of a Half Baking Sheet to make these.
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
Gluten free maple chestnut cookies
Ingredients
- ½ cup oats I used old fashioned/rolled but you can use quick oats as well
- 1 teaspoon chia seeds
- 1 cup chestnut flour
- ¼ cup maple syrup (¼c is 4 tbsp)
- ¼ cup coconut oil melted and cooled (¼c is 4 tbsp)
- ½ teaspoon vanilla extract (optional)
Instructions
- Preheat oven to 355F/180C and line a baking sheet/tray with a silicone baking mat or parchment.
- Pulse together the oats and chia seeds in a food processor to break up the oats relatively finely. Add the remaining ingredients (chestnut flour, maple syrup, coconut oil, vanilla) and blend to bring mixture together and so well mixed.
- Take tablespoonfuls of the mixture and press together in your hands to help the ball stick, then flatten the ball slightly. Place on the prepared baking sheet and repeat with rest of mixture.
- If you like, mark the top of the cookies with a fork to make a slight indent pattern then bake for approximately 10 minutes until they are lightly brown and look dry.
Video
Notes
Nutrition
Try these other recipes using maple syrup:
- Maple Sugar Cookies from Sue of Palatable Pastime
- Maple Walnut Vinaigrette from Tara of Tara's Multicultural Table
- Momiji Tempura from Camilla of Culinary Adventures with Camilla
- Roasted Maple Glazed Carrots from Wendy of A Day in the Life of the Farm
- Rosemary Maple Glazed Turkey Breast from Lauren of Sew You Think You Can Cook
- The Back Forty Cocktail from Stacy of Food Lust People Love
Remember to pin for later!
Ana says
Hi Caroline, Thank you for the recipe. I suppose that although the texture might change, it could work with any gluten free flour instead of oats? The ones I am currently using are chickpea, quinoa and sorghum flours.
Caroline's Cooking says
Yes, the texture will definitely change a bit as the oats are a little more coarse than using a flour, while some GF flours can be grainy or very soft. Also, remember different flours absorb liquid in different ways, and also some have more flavor than others. I'd say quinoa flour is maybe the more neutral option and probably closest, though you will have to watch the liquid and I'd add less to start to see how the texture is and how much you need.
Michelle L Brown says
These came out great. So easy to make, and all of the ingredients were already in my kitchen!! I added mini chocolate chips. Yummy GF and vegan treats!
Caroline's Cooking says
I'm so glad to hear you enjoyed them, and can see mini chocolate chips fitting in great as an addition.
Lauren says
Love maple in sweets! Such delicious cookies 🙂
Caroline's Cooking says
Thanks - I agree maple is such a great flavor, and pairs so well with the chestnut too.
Courtney says
I've been wanting to give chestnut flour a try-- this looks like a great way to use it!
Caroline's Cooking says
Thanks Courtney, this is definitely a great, easy introduction to a lovely flour - then do go ahead and try some of the other things I have made with it too, they're also good!
cookingwithauntjuju.com says
I have never used chestnut flour but I see you have provided some other ways to use it. I have a variety of flours to make different kinds of bread and they just sit in the pantry. Healthy cookies with the chia seeds, maple syrup and coconut oil. Thanks for sharing with Fiesta Friday.
Caroline's Cooking says
Thanks Judy, it's one of the less common nut flours but has a lovely flavor and smooth texture. And yes these are relatively healthy cookies, but tasty too!
Cindys Recipes and Writings says
I have a chestnut flour cookbook I got about 25 years ago I love nut flours and need to try this recipe!
Caroline's Cooking says
Oh wow, I'd love to know what all is in that! It's such a lovely, smooth flour and adds such a nice taste. Hope you enjoy these!
Wendy Klik says
I hadn't heard of chestnut flour prior to this post. I will have to keep my eyes open on my next trip to the grocers.
Caroline's Cooking says
Thanks Wendy, it can be a little tricky to spot but I hope you manage to find some! You can certainly get it online.
Stacy says
Chestnut flour! What a lovely ingredient for cookies, Caroline. I don't think I've ever seen it in the stores here but now I will be on the lookout.
I love roasted chestnuts and can just imagine how good your nutty cookies must taste.
Caroline's Cooking says
Thanks Stacy, it's not that obvious I found here at least as it's not made by a big producer (think it's imported from Italy potentially) but I did find it in my local store. It's a lovely ingredient and I really should use it a little more. It's lovely in these cookies.
Carlee says
These sound lovely! I am not sure I've ever had a chestnut, but now I'm dying to try one!
Caroline's Cooking says
Thanks Carlee, if you haven't then definitely try to hunt some down! They're so good, and the flavor here works perfectly.
Elaine says
What a great little cookie! I don't think I've ever had chestnuts! Might try this as a first!!
Caroline's Cooking says
Thanks Elaine, chestnuts are delicious and these cookies would definitely be a good intro (then make sure you try the whole nuts too!)
frugal hausfrau says
What a great idea, and Chestnut is kind of naturally sweet, isn't it! Thanks for bringing this by Throwback Thursday!
Mollie
Caroline's Cooking says
Thanks Mollie, absolutely chestnut does have that slight sweetness as well.
Camilla @ Culinary Adventures says
My gluten-free husband will be SO excited to try these. I just need to get my oven fixed! Thanks for sharing, Caroline.
Caroline's Cooking says
That sounds great, Camilla, I hope he enjoys! (And not so good about the broken oven!)
Rebekah @ Making Miracles says
Such a perfect way to use the chestnut flour!! I was recently gifted a BASKET full of various GF flours and I need to get to experimenting!
Caroline's Cooking says
Thanks Rebekah, I have a good collection of GF flours myself these days, I love experimenting and these were such a tasty experiment!