Chestnut flour and chocolate cookies are a treat you won’t want to miss after trying them for the first time!
Freshly baked, they will be slightly firmer, but by the next day, they will soften.
They are simple to make and also quick, so for a last-minute craving, this is the right cookie!
Ideal for a snack, but especially for breakfast if you’re used to eating cookies at this meal.
Many don’t like chestnut flour, but I think it’s very tasty, and you can always reduce the amount of chestnut flour and increase the regular flour to achieve a milder flavor.
Try these cookies for breakfast, for a snack, or just for a treat, you’ll see how good they are!!! Try them to believe!
If you make this or other recipes on my blog, send me a picture, and if you like, I’ll post it on my Facebook page with your name.
Approximately 123 Kcal per cookie
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 5 Minutes
- Portions: 21 cookies
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn
Ingredients for Chestnut Flour and Chocolate Cookies
- 2 eggs (medium)
- 1 1/2 cups all-purpose flour
- 1/2 cup chestnut flour
- 1/2 cup sugar
- 1 packet vanillin
- 6 1/2 tbsp sunflower oil (or corn oil)
- 1 1/2 tsp baking powder
- 1/3 cup 75% dark chocolate (in chips)
Preparing the Chestnut Flour and Chocolate Cookies
In a bowl, beat the eggs with the sugar with a fork, or work with a hand mixer.
Then add the oil and beat again, add the vanillin, the baking powder, and the flours a little at a time, and mix everything well.
Finally, add the chocolate chips and mix everything well.
We will get a soft and sticky dough.
Prepare the baking trays where we will bake the cookies, cover with parchment paper, and with the help of 2 spoons, portion the dough into mounds on the trays, a quantity slightly larger than a walnut.
Bake in a preheated oven at 340°F for about 20-22 minutes, checking the baking.
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