Perfect Autumn Snack

These cookies blend the chestnut flour with almond flour and dark chocolate chips, creating a soft, flavorful treat that’s gluten-free and lactose free, perfect for a desert or afternoon snack.

Ingredients

• 200 gr chestnut flour
• 50 gr almond flour
• 150 gr brown sugar
• 3 eggs
• 140 gr oil
• 100 gr chocolate chips
• 1/2 lemon zest

Process:

1. In a mixing bowl, combine 150 g brown sugar, ½ lemon zest, and 50 g almond flour.
2. Then add 3 eggs and 140 g oil, and whisk until smooth.
3. Add 200 g chestnut flour to the mixture and stir to combine until a soft dough forms.
4. Fold in 100 g chocolate chips.
5. Preheat oven to 180°C (356°F).
6. Line a baking tray with parchment paper.
7. Scoop spoonful of dough onto the tray, spacing them evenly.
8. Bake for 10 minutes, or until edges are lightly golden.
9. Let cool before serving—cookies will firm up as they rest.

Main tools needed for the preparation:

• Mixing bowl
• Whisk or fork
• Measuring scale or cups
• Spatula
• Baking tray
• Parchment paper or silicone mat

Gallery

• Image 1 Ingredients for the base

• Image 2 Mix dry ingredients

• Image 3 Add eggs, oil

• Image 4 Add chestnut flour

• Image 5 Add chocolate chips

• Image 6 Form cookies

• Image 7 Final Result