Deep Dark Chocolate Chestnut Cookies, Gluten and Dairy Free

READY IN: 35mins




  • Melt chocolate chips in a double boiler or microwave, set aside.
  • Whisk together flours, salt, cocoa and baking soda. Chestnut flour tends to be lumpy, so make sure to sift it.
  • Beat sugars, orange zest and margarine until well combined, then stirr in eggs one at a time. Beat until considerably lighter in colour and creamy consistancy.
  • Fold in dry ingredients with a rubber spatula while pouring in melted chocolate slowly. Mixture will thicken up just enough to spoon it into a cookie press. If you find batter too thin put it in the fridge for a few minutes.
  • Use your cookie press at the smalles setting, if it has that. Bigger cookies will be chewy, not crisp.
  • Freeze unbaked cookies on a silpat or sheet of baking paper. I always prepare a big batch so I can pop the desired amount of cookies in the oven when convenient (usually after doing some other baking ;-)).
  • Preheat oven to 320.
  • Place frozen cookies on a greased cookie sheet, leaving 1 inch between cookies.
  • Bake for 15 minutes in the center of the oven.
  • Turn oven off, leaving cookies in there for at least half an hour or more.
  • Let cool completely and enjoy. Will keep very well in an airtigh container.