Vegan Chestnut Cookies with Dark Chocolate
Chestnuts are definitely one of my absolute fall and winter staples every year and baking cookies is one of the best festive holiday activities anyway, so combining both things into these soft little chestnut cookies just had to happen!
I initially created the recipe for a sponsored entry on a different blog in december last year, but it’s just so good, I had to share it on my own website as well! So it’s basically a sweet, little throwback in cookie-shape. No objections here, right?
and here is the recipe for these:
Vegan Chestnut Cookies with Dark Chocolate
Ingredients:
200g pre-cooked chestnuts
100g vegan butter
100g (coconut-) or regular sugar
150g light spelt flour*
1/3 tsp baking powder
1 tbsp ground flaxseeds
3 tbsp warm water
some vanilla (+ optional cinnamon)
a pinch of salt
about 100g vegan chocolate
1 tsp coconut oil (optional, to help melt down the chocolate)
Instructions:
To make a vegan egg-replacer you’ll want to mix the ground flaxseeds with the 3 tbsp of water and let it thicken for about 10mins until a gel-like consistency forms.
In the meantime process the pre-cooked chestnuts in a food processor or blender until finely ground.
Now combine the ground chestnuts and flaxseed-’egg’ with the remaining ingredients (except for the chocolate and coconut oil) and knead into a soft dough.*
Let the dough rest in the fridge for at least 30mins and preheat the oven to 180°C.
Form 20-25 little balls of dough and shape them into little chestnuts.
Now bake the cookies for about 15mins until slightly golden brown around the edges and let them cool completely afterwards.
Lastly, melt down vegan chocolate (use coconut oil for thinner texture) and coat the cooled cookies on the pointy end to make them look even more like little chestnuts. Let everything cool down and done!
Like buttery soft chestnut clouds.
*Notes:
I used spelt flour here, but you can easily swap it for regular light wheat flour, cake or all-purpose flour! If you want to use whole wheat, you might have to add more vegan butter, so that the cookies will still come out soft and chewy!
The dough is kind of similar to the dough you use in regular butter cookies or pie crusts, but a little bit more soft. It’ll maybe be a little bit sticky but shouldn't be so sticky that you have trouble kneading it!
Did you make this recipe?
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