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Salted Chestnut “Sugar” Cookies (Egg Free)

Don’t let the name fool you! These cookies are refined sugar free and better than the “original” sugar cookie. In fact, they are so good, I won’t tell on you if you eat the dough raw!…..

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They are quick and easy to make; and if you’re in a hurry, skip the fridge step and bake. (Refrigeration, however, helps the cookies hold their shape.)

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So, what are you waiting for? Go, give them a try!

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As a NOTE: Chestnut flour tends to make things a bit “browner” or darker. I baked my cookies on the bottom rack of the oven to try to keep them lighter. However, if you want them even lighter, do the same, and place something (like another cookie sheet) on the top rack to avoid the direct heat from hitting the cookies.

Salted Chestnut Cookies
Recipe Type: Easy
Cuisine: Paleo
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 15
Makes about 15 cookies.
Ingredients
  • 1 cup chestnut flour
  • 1/2 cup coconut oil, solid and packed
  • 1/4 cup raw honey
  • coarse sea salt
Instructions
  1. Place the chestnut flour, coconut oil and honey in a mixing bowl.
  2. Knead with hands until a soft dough is formed and all the ingredients are well incorporated.
  3. Place the ball of dough on a piece of plastic foil.
  4. Roll into a sausage, about 1 1/2 inches (about 4cm) in width.
  5. Refrigerate for at least one hour.
  6. Preheat the oven to 180C (350F).
  7. Cut the dough into 1/2 inch (approx 1 1/2 cm) slices.
  8. Drizzle with coarse sea salt.
  9. Bake on the bottom rack of the oven for about 4 minutes.
  10. Remove from oven for the next step:
  11. With a fork, create a “mesh” imprint on each cookie.
  12. Return to the oven and bake an additional 4-6 minutes until golden brown.
  13. The cookies will be very soft to the touch straight out of the oven.
  14. Allow to cool at room temperature to harden before serving.

 

Paleo Sesame Hamburger Buns 1.0

I’m calling this recipe “1.0” because I have another one under development as well. These buns are a spin-off of my Chestnut-Almond Bread, and are light and spongy.

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I would like achieve a more “flaky” style hamburger bun though (if possible), and I hope that will be version “2.0”. 😉 So, stay tuned for more…

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In the meantime, these are even delicious as a side roll. The combination of flours actually creates a nice blend of flavours, with none of them really standing out, and allowing the sesame seeds to be the star here.

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Paleo Sesame Hamburger Buns 1.0
Cuisine: Paleo
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Makes 6, 4-inch buns.
Ingredients
  • 3-4 whole eggs, equalling 3/4 cup
  • 3/4 cup coconut or almond milk
  • 1/4 cup ground cashews (or ground almonds will also work)
  • 1/4 cup + 2 tablespoons chestnut flour
  • 1/4 cup ground arrowroot powder
  • 5 tablespoons coconut flour
  • 3/4 teaspoon coarse sea salt
  • 1 teaspoon baking soda
  • sesame seeds
Instructions
  1. Preheat oven to 180C (350F).
  2. Prepare a cookie sheet with a piece of parchment paper.
  3. In a blender, pulse the eggs and milk until smooth.
  4. Add the ground cashews and pulse again until well blended and smooth.
  5. Transfer the mixture to a mixing bowl.
  6. Add the rest of the ingredients and mix well by hand.
  7. The dough will become sticky, yet pliable.
  8. Place the dough on the cookie sheet, by large spoonfuls. (For thick buns, make the rounds smaller and higher; for thinner buns, make the rounds larger and less high.)
  9. If necessary, make them rounder with your hands.
  10. Sprinkle sesame seeds over each bun.
  11. Bake for 20 minutes.
  12. (Depending on the size of the cookie sheet and the buns, you may have to do this in two batches.)
  13. They can be eaten right away or stored in the fridge and “roasted” in a saucepan the next day.
  14. They can also be frozen, defrosted and “roasted” or “toasted” when ready to be used.

 

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