There is a new family controversy afoot.
Yesterday I got a reader request for a chestnut flour chocolate chip cookie recipe. I thought, ‘Wow, why didn’t I think of that!.’ So I did a quick Google search for ideas, then set to work. The resulting cookie was thin, chewy, and fairly nutty. My mom (my main taste-tester) likes her cookies a little more cakey, so it was back to the drawing board. The second batch of cookies was fluffier on the inside and crispy on the outside. They were proclaimed the winner. Then my dad got home from work and tried the first batch of cookies. According to my dad, the thinner cookies are absolutely the bomb the second cookies are…well, not.
Long story short, the jury is completely out on which of these cookie recipes is better. In my opinion, they are both delicious. My advice would be to choose a recipe to make based on your preference: Do you like your cookies thin and chewy or crispy and cakey? Or you can just make both recipes and hold a blind taste-test!
Shared at Fat Tuesday, Pennywise Platter, Traditional Tuesdays, and Fight Back Fridays.
- For the Thinner Cookies:
- egg – 1
- coconut oil – 1/3 cup, melted
- pure maple syrup – 1/3 to 1/2 cup
- pure vanilla extract – 1 teaspoon
- chestnut flour – 1-1/4 cups, sifted
- baking soda – 1/2 teaspoon
- chocolate chips – 1 cup
- For the Puffier Cookies:
- eggs – 2
- coconut oil – 1/3 cup, melted
- pure maple syrup – 1/3 cup
- pure vanilla extract – 1 teaspoon
- chestnut flour – 3/4 cup
- coconut flour – 5 tablespoons
- baking soda – 1/2 teaspoon
- chocolate chips – 3/4 cup
- First decide which cookie you want to make; thinner or puffier.
- Preheat oven to 350 degrees Fahrenheit.
- In a large mixing bowl, add the egg(s), coconut oil, maple syrup, and vanilla extract. Mix well with a whisk.
- Sift in the chestnut flour and coconut flour if making the puffier cookies.
- Mix well.
- Stir in the baking soda.
- Fold in chocolate chips.
- Drop on the greased cookie sheets by heaping tablespoonfuls (I used a cookie scooper for this; makes things much easier!).
- If you’re making the thinner cookies, bake them for 10 minutes. If you’re making the puffier cookies, bake them for 15 minutes.
- Cool and enjoy!
Great! On a keto diet, but wanted to find some kind of treat. Replaced the chocolate chips with cocoa nibs, used monk fruit powder instead of maple syrup. They came out a bit dry, I think because of the absence of the maple, but the flavor was fantastic! Hubby suggested next to add some better. Will totally do the recipe again. Thanks!!
Fantastic recipe, thank you! I made the fluffy cookies, used various types pf chocolate and slightly less sweetener. And can’t stop gobbling it all up.
AWESOME recipe! Thanks! I doubledvrecipe and used half almond flour and half coconut flour and 1f4 cup honey, total, because chestnut flour is sweet to begin with. Oh, I also divided the fat into half butter and half sunflower oil, I’m telling my subs so ppl know that it works really well!
these are not flat at all, what did you do that made yours thin and crispy? i followed the
is perfectly.
Did you use the “fluffy cookie” variation of the recipe or the “flat cookie” variation?
Just ran across this recipe (a year late, wow) and these cookies turned out great! As with Claudia, mine didn’t turn out very flat but they still taste delicious. Also adding that I didn’t have pure maple syrup handy so I substituted it with honey and they came out just fine ^_^
I did the thinner cookies and they came out great! I’m loving this chestnut flour. Mine didn’t come as flat as yours. They looked something between your two versions. Not too thin not to puffy. Really like how light they are. Having fun with your recipies Heather! Thanks a lot 🙂
I’m so glad they came out so well! Chestnut flour is amazing, isn’t it? 🙂
Oooh! I love chocolate chip cookies and milk.