Chestnut & Hazelnut Cookies

It's not even december yet, but for a a couple of days now, I have had this itch in my fingers to bake christmas cookies. But as I think it's a little to early to swamp the blog with christmas recipes just yet, as a compromise, I decided to just bake cookies. No christmas. Or well, maybe just a teeny tiny pinch. 

I added a little bit of allspice to these cookies, so they do have a bit of a christmas smell to them. But mostly, cause of the allspice, they combine extremely well with coffee. So get brewing, and baking :-)  

A while back I experimented with chestnut and hazelnut and how to get both into one cookie. As usual, I didn't write down what I was doing, rather just going with my guts. And even though I get the best results with this habit, I often resent it afterwards, when I try to recall what exactly I have done. So now, it took me two more turns to reconstruct these scrumptious cookies. And after a couple of tweaks here and there, I dare say, they are even better than the first batch. Cause of the chestnut flour, these cookies are also gluten free, and cause I didn't have any eggs in the fridge, they are vegan too. :-)


  • 140 g chestnut flour
  • 1 tsp baking powder
  • 100 g oats (optional: gluten-free)
  • 80 g hazelnuts, roughly chopped
  • 90 - 100 g coconut blossom sugar
  • 1 tsp vanilla
  • pinch allspice
  • pinch salt
  • 110 g coconut oil
  • 1 flax egg (1 tbsp flax meal + 2 tbsp water)
  • 100 g chestnuts, precooked
  • 50 - 100 g chocolate chips
  • 1 - 2 tbsp water


1. Melt the coconut oil. In the meantime mix together all the dry ingredients: chestnut flour, baking powder, oats, hazelnuts, sugar, salt and spices. 

2. Put the chestnuts in a blender and blend until you get a meal-like consistency. Prepare the flax egg. 

3. Now mix together the dry ingredients with the melted coconut oil, flax egg, chestnuts and chocolate chips and knead everything together with your hands. If the dough is too crumbly add 1 - 2 tbsp of water. 

4. Preheat the oven to 180°C. Using a spoon or your hands, form little balls of dough, place them on a baking try, lined with baking paper, and gently press down (so the cookies are about 1 cm thick). While the oven is preheating, place the cookies in the fridge for 5 - 10 minutes. 

5. Take out of the fridge and bake for 10 minutes. Let cool on the baking tray for 10 minutes before transferring to a cooling rack.