These are delicious, if I may say so myself! Really, they are. But I’ll let you be the judge, when you make them. The recipe is also a good starting point for experimenting with other flavourings and nut flour combinations.
If you don’t like the Chili Chocolate Chips, make them without the chili, and add more honey to the cookie mixture. I personally like the sweet-spicy combo, as it provides an interesting and unexpected surprise in every bite!
Chestnut-Chesnut Chili Chocolate Chip Cookies
Recipe Type: Dessert
- 3 eggs
- 1/2 cup coconut oil, solid
- 1 teaspoon baking soda
- 1 teaspoon coarse sea salt
- 1 teaspoon vanilla extract
- 1 cup ground, raw cashews (or ground almonds)
- 1 1/2 cups chestnut flour
- 2 tablespoons coconut flour
- 2 tablespoons raw honey (add more if you prefer sweeter cookies)
- 1/3 heaping cup of chili chocolate chips*
- Preheat oven to 180C (350F).
- In a mixing bowl, with a hand whisk beat the eggs, coconut oil, vanilla extract and sea salt until smooth.
- Add the baking soda, honey and flours and knead with hands until all ingredients are incorporated.
- Add the chocolate chips and mix well.
- Place on parchment lined cookie sheet in spoonfuls, about 1 1/2 inch wide.
- Press down with fingers, so that the cookies turn out “flatter” and “rounder”.
- Bake for 10-12 minutes.
- The cookies will be very soft to the touch right out of the oven.
- Allow to cook and harden before eating.
- They can be stored in the fridge for up to 4-5 days.