Nuts & Gluten Free Chestnuts Cookies

These cookies are really special. They are created for people who are gluten and nut intolerant, but they are amazingly delicious and healthy for everyone. Chestnut flour is a source of minerals, including magnesium, sulfur, potassium (especially), iron and calcium; it also has a fair content of vitamins B1, B2, C and PP. Tiger nut flour is rich in vitamins C and E, and is useful for lowering cholesterol and preventing arteriosclerosis. Tapioca flour is a source of resistant starch that feeds the good bacteria in the microbiota.

Serving: about 40 cookies

Chestnut cookes


7 oz chestnut flour

3.5 oz brown sugar (Muscovado type)

3.5 oz tiger nut flour + some to roll out the dough

2 oz tapioca flour

¾ cup water (about)

0.3 oz baking soda


Step 1 

In a large bowl the combine the dry ingredients: chestnut flour, sugar, chufa flour, tapioca flour and baking soda. Add the water a little at a time and mix well until a dough forms. 

Step 2

Using a convection oven, let it heat to 440 °F.

In the meantime, roll out the dough with a rolling pin on a floured pastry board or on a sheet of baking paper. Cut out the cookies with a mold or the edge of a glass.

Step 3

Place cookies on a baking sheet covered with parchment baking paper, bake them for 13 minutes or until they dry and easily peel off the baking paper. Let them cool, then store them in a closed container.

Pro Tip:

You can store these cookies for more than a month at room temperature, but it will be hard to hold them more than a few days! ;)

To Your Health and happiness, Doctor Danielle

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