The Saffron Girl » A Paleo-Primal food & travel blog

Salted Chestnut “Sugar” Cookies (Egg Free)

Don’t let the name fool you! These cookies are refined sugar free and better than the “original” sugar cookie. In fact, they are so good, I won’t tell on you if you eat the dough raw!…..

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They are quick and easy to make; and if you’re in a hurry, skip the fridge step and bake. (Refrigeration, however, helps the cookies hold their shape.)

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So, what are you waiting for? Go, give them a try!

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As a NOTE: Chestnut flour tends to make things a bit “browner” or darker. I baked my cookies on the bottom rack of the oven to try to keep them lighter. However, if you want them even lighter, do the same, and place something (like another cookie sheet) on the top rack to avoid the direct heat from hitting the cookies.

Salted Chestnut Cookies
Recipe Type: Easy
Cuisine: Paleo
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 15
Makes about 15 cookies.
Ingredients
  • 1 cup chestnut flour
  • 1/2 cup coconut oil, solid and packed
  • 1/4 cup raw honey
  • coarse sea salt
Instructions
  1. Place the chestnut flour, coconut oil and honey in a mixing bowl.
  2. Knead with hands until a soft dough is formed and all the ingredients are well incorporated.
  3. Place the ball of dough on a piece of plastic foil.
  4. Roll into a sausage, about 1 1/2 inches (about 4cm) in width.
  5. Refrigerate for at least one hour.
  6. Preheat the oven to 180C (350F).
  7. Cut the dough into 1/2 inch (approx 1 1/2 cm) slices.
  8. Drizzle with coarse sea salt.
  9. Bake on the bottom rack of the oven for about 4 minutes.
  10. Remove from oven for the next step:
  11. With a fork, create a “mesh” imprint on each cookie.
  12. Return to the oven and bake an additional 4-6 minutes until golden brown.
  13. The cookies will be very soft to the touch straight out of the oven.
  14. Allow to cool at room temperature to harden before serving.

 

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KellyJuly 8, 2013 - 21:03

I really love your recipes! and this recipe looks interesting!.

thesaffrongirlJuly 9, 2013 - 08:15

Thank you Kelly!

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