Chestnut Flour Chocolate Chip Cookies 2 Ways
 
Prep time
Cook time
Total time
 
Author:
Yield: 1-1/2 dozen
Ingredients
For the Thinner Cookies:
  • egg - 1
  • coconut oil - ⅓ cup, melted
  • pure maple syrup - ⅓ to ½ cup
  • pure vanilla extract - 1 teaspoon
  • chestnut flour - 1-1/4 cups, sifted
  • baking soda - ½ teaspoon
  • chocolate chips - 1 cup
For the Puffier Cookies:
  • eggs - 2
  • coconut oil - ⅓ cup, melted
  • pure maple syrup - ⅓ cup
  • pure vanilla extract - 1 teaspoon
  • chestnut flour - ¾ cup
  • coconut flour - 5 tablespoons
  • baking soda - ½ teaspoon
  • chocolate chips - ¾ cup
Instructions
  1. First decide which cookie you want to make; thinner or puffier.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. In a large mixing bowl, add the egg(s), coconut oil, maple syrup, and vanilla extract. Mix well with a whisk.
  4. Sift in the chestnut flour and coconut flour if making the puffier cookies.
  5. Mix well.
  6. Stir in the baking soda.
  7. Fold in chocolate chips.
  8. Drop on the greased cookie sheets by heaping tablespoonfuls (I used a cookie scooper for this; makes things much easier!).
  9. If you're making the thinner cookies, bake them for 10 minutes. If you're making the puffier cookies, bake them for 15 minutes.
  10. Cool and enjoy!
Recipe by Create Delicious at https://createdelicious.com/chestut-flour-chocolate-chip-cookies-2-ways/