The quick cookies with chestnut flour were created one afternoon when I wanted to make cookies quickly, without too much fuss, and I had chestnut flour in the freezer to use up.
To be honest, the idea also came from thinking about glazing them once baked, but it was one of those days with little desire and focus for such things.
During baking, they scented the whole kitchen, a smell that was already captivating… I know, not many love this type of flour, but I invite you to replicate the recipe, at least to try these cookies, then I’m sure you’ll be won over!
I measured the portions of the dough on the tray with a tablespoon, but of course, you can decide to make them larger or smaller, and based on that, you’ll get fewer or more.
If you happen to make this or any of my other recipes, send me the photos, and I’ll post them on my page with your name.
Approximately 108 kcal per cookie
- Difficulty: Easy
- Cost: Cheap
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 28 cookies
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Quick Cookies with Chestnut Flour
- 2 cups chestnut flour
- 3 tbsp all-purpose flour
- 2 eggs (medium)
- 1 egg white
- 1/2 tsp vanilla (liquid)
- 3/4 cup sugar
- 1 packet baking powder
- 1/3 cup sunflower oil
Preparation of Quick Cookies with Chestnut Flour
In a bowl, put the eggs and sugar and beat them with a fork, then add the sunflower oil, baking powder, and mix the ingredients.
Then add the vanilla and flours, working the dough with your hands until it is well worked and firm.
Once done, put the dough in the fridge for 10-15 minutes.
After the time has passed, line the baking tray with parchment paper, divide the dough into tablespoon-sized pieces, form balls, place them spaced on the tray, and flatten them slightly.
Bake in a preheated oven at 350°F for 18-20 minutes, checking the cooking.
Once baked, let them cool well before consuming. To store them, a tin box or food bag will be fine.
