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!
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!