Cherry chestnut chocolate chip cookies (GF)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cookies, GF
Serves: 14 cookies
Ingredients
  • ½ cup (55 g) raw pecan halves (or walnuts)
  • 8 tbsp (113 g) unsalted butter
  • ½ vanilla bean, split and scraped
  • ½ cup (110 g) light brown sugar
  • ¼ cup (50 g) raw cane sugar
  • ¾ cup (80 g) chestnut flour (you can find in healthy food stores)
  • ¼ cup (30 g) tapioca flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 large egg
  • 1¼ cup (170 g) milk chocolate, chopped
  • ½ cup (55 g) dried cherries (or cranberries)
Preparation
  1. Preheat oven to 190 C / 375 F. Line 2 large baking trays with baking paper.
  2. Spread the pecans (or walnuts) on the tray and toast until slightly darkened, about 8 minutes.
  3. Remove and let them cool completely before breaking into smaller pieces.
  4. Melt the butter and vanilla bean scrapings in a small saucepan over medium heat. Cook stirring occasionally for about 3-5 min, until butter gets golden.
  5. Mix the sugars in a large mixing bowl and add browned butter. Stir and let the mixture cool for about 10 min.
  6. In another mixing bowl combine chestnut and tapioca flour, baking soda and salt.
  7. When the sugar butter mixture is cooled down, beat in egg until well combined.
  8. Stir the flour mixture into the sugar mixture, stir until well combined, than add pecans (or walnuts), dried cherries (or cranberries) and chopped chocolate.
  9. Using a spoon scoop the dough into 4 cm (1½ inch) balls and place them on prepared baking trays. Leave enough space between as they will spread when baking.
  10. Bake the cookies for about 10-14 min until the edges are golden and they still seem under-baked.
  11. Remove from the oven and let them cool for a minute before transferring to cooling racks. They will be soft but will harden as they cool down.
  12. Store in an airtight container. Enjoy!
Recipe by Travelling oven at https://www.travellingoven.com/2016/11/cherry-chestnut-chocolate-chip-cookies-gf/