Cream chestnut cookies - gluten-free
Cookies with cream are just so delicious. But have you ever tried cream chestnut cookies? These cookies are nutty, creamy, and delightful. The combination of chestnut puree and whipping cream is the best!
These homemade cookies are naturally gluten-free and vegan!
WHY YOU WILL LOVE THESE CREAM CHESTNUT COOKIES?
- Vegan – These cookies are perfect for your vegan friends or family members! But these chestnut cookies are suitable for everyone, not only for vegans/vegetarians.
- Gluten-free – These cookies are naturally gluten-free.
- Easy to make – The full recipe is so easy and simple!
- Chestnut puree – Chestnut puree is so delicious on its own, but in the cookies, it's another level!
- Whipping cream - Because of the vegan whipping cream, the chestnut frosting is so fluffy and creamy.
- 100% delicious
INGREDIENTS
Chestnut cookies
- vegan margarine
- brown sugar
- vanilla
- gf oat flour
- cassava flour
- almond flour
- salt
- baking powder
- baking soda
- soy milk
- chestnut puree
Chestnut frosting
- whipping cream
- chestnut puree
POSSIBLE INGREDIENT SUBSTITUTIONS
This recipe is easily customizable. Here are some ideas:
- You can replace soy milk with any plant-based milk.
- Brown sugar can be replaced with any powdered sweetener.
STEP-BY-STEP INSTRUCTIONS
Step 1: In a large bowl combine ingredients for cookies except for chestnut puree.
The dough should be sticky but easy to work with.
Step 2: In your hands for a ball and create make a small hole inside for the chestnut puree.
Add a small amount of chestnut puree inside and roll in your hands into a ball.
Repeat the process until you run out of dough.
Step 3: Flatten the cookies slightly with your hands and put them onto parchment paper.
Bake for about 15 minutes or until golden.
Step 4: When the cookies are cooling down whisk vegan whipping cream with a hand mixer until thick and creamy.
Whisk the whipping cream for about 3-4 minutes or until thick.
Slowly add a tablespoon at a time of chestnut puree into a whipping cream until combined.
The frosting will be thicker and more flavorful.
Step 5: When the cookies are completely cold you can decorate them with chestnut frosting. Enjoy!
SERVING
Serve these cream chestnut cookies with chestnut frosting on top. You can also melt the chocolate for some extra flavor.
STORING
Store these cookies in a fridge for up to 3-4 days.
I don't recommend freezing them, because the consistency will change.
FAQ
Can I make these gluten-free cookies sugar-free?
Yes, these cream chestnut cookies can be made without traditional sugar. You can replace sugar with any powdered sweetener.
Are these cream chestnut cookies vegan?
Yes, these chestnut cookies are naturally vegan and gluten-free!
Can I use coconut cream instead of vegan whipping cream?
Yes, you can, but you will taste coconut in the frosting. If you don't mind coconut in this recipe - go for it!
Should I use storebought chestnut puree or should I make it home?
I highly suggest buying chestnut puree at the store. It will save up so much time and it is already sweetened and perfectly smooth!
But if you have homemade chestnut puree at home, simply add powdered sugar according to your taste and you are good to go!
More cookies recipes:
VEGAN EASTER BIRDS NEST COOKIES – GLUTEN-FREE
VEGAN & GLUTEN-FREE CHOCOLATE PEANUT BUTTER COOKIES
THE BEST GLUTEN-FREE LINZER COOKIES
THE BEST GLUTEN-FREE CHOCOLATE CHIP COOKIES – VEGAN
Ingredients
Chestnut cookies
- 1/2 cup vegan margarine *room temperature
- 1/3 cup brown sugar
- 1 tsp vanilla
- 1/2 cup gf oat flour
- 1/2 cup cassava flour
- 1/2 cup almond flour
- A pinch of salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 4 tbsp soy milk
- 1/2 cup chestnut puree *sweetened
Chestnut frosting
- 8.5 oz Whipping cream
- 1/2 cup chestnut puree *sweetened
Instructions
- In a large bowl combine margarine, sugar, and vanilla. Then add flours, baking powder, baking soda, salt, and soy milk.
- Combine and create a thicker but sticky dough.
- Add 1 tbsp of the dough into your hand and form a ball. Carefully press a finger into a ball and add 1 tsp of chestnut puree inside. Create a smooth ball and put it onto parchment paper.
- Flatten the balls and repeat the process until you run out of dough. Make sure the balls at least are 0.7 inches away from each other because the dough will spread out when baking.
- Bake the cookies for 15 minutes at 400F (200°C)
- Meanwhile, create the frosting.
- In a medium-sized bowl whisk vegan whipping cream and whisk until thick for about 3-4 minutes.
- Next, slowly add chestnut puree with spoons and whisk until combined.
- When the cookies are baked let them cool down completely and then decorate with the frosting. Enjoy!
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