Chestnut choc chip cookies {sugar free}

Tales of a Kitchen / Chestnut choc chip cookies {sugar free}}

So relieved to finally post this recipe. I’ve only been trying to get it up here since last Sunday! Alas, work got the better of me.

Tales of a Kitchen / Chestnut choc chip cookies {sugar free}

Chestnut choc chip cookies is a bit of a peculiar combination. Especially when you throw pumpkin into the mix as well. But hey, if it works, it works. And it works! I’ve had a can of chestnut puree in my pantry for well over 6 months and, tired of looking at it, decided to put it to good use. A very chocolaty good use.

Tales of a Kitchen / Chestnut choc chip cookies {sugar free}

Tales of a Kitchen / Chestnut choc chip cookies {sugar free}

Canned chestnut puree should simply be chestnuts and water. It’s a firm, jelly like consistency, and you can easily make it at home too. Since chestnuts are already a bit sweet by themselves,  I thought this would be the perfect opportunity to bake some sugar free cookies. I threw in some plain roasted butternut and I personally find they are sweet enough. Especially for morning tea. If you’re not used to minimum sugar in your desserts, I would suggest to add a couple of tablespoons of coconut sugar as well.

Regarding texture, they are so addictive, especially when fresh. Crispy on the outside and so so soft and gooey on the inside. Praise that chestnut puree!

Hope you enjoy them as much as I did! x

Tales of a Kitchen / Chestnut choc chip cookies {sugar free}

Chestnut choc chip cookies {sugar free}

Makes 16 cookies

Ingredients

  • 440g chestnut puree
  • 1 cup almonds, made into almond meal
  • 1 TBSP coconut oil
  • 1/2 tsp bicarb soda
  • 1 tsp baking powder
  • 1 TBSP apple cider vinegar
  • 100g pureed roasted butternut
  • 60g dark chocolate, chopped in tiny pieces
  • 5 TBSP carob powder (carob is sweeter than cacao and it helps sweeten the cookies)
  • optional: 2 TBSP coconut sugar

Steps

  1. Preheat oven to 190C and line a pan with baking paper.
  2. Add the dry ingredients to a bowl: almond meal, bicarb soda, baking powder, dark chocolate, carob and (if using) coconut sugar. Toss to combine.
  3. Add the wet ingredients to the bowl: chestnut puree, butternut puree, coconut oil, apple cider vinegar. Mix everything by hand until you make a soft dough.
  4. Make the cookies and arrange them in the pan.
  5. Bake for 25 to 30 minutes.
  6. Allow to cool and enjoy! They will keep well for about 3 days.
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