Description
These chestnut flour thumbprint cookies are soft, nutty, and naturally gluten-free. Made with wholesome chestnut flour, they have a slightly sweet flavor and a delicate texture, perfect for any occasion. Fill them with melted chocolate, fruit jam, or nut butter for a customizable treat. Easy to make and perfect for gluten-free baking!
Ingredients
Dry Ingredients:
- 1 ½ cups chestnut flour – Adds natural sweetness and a nutty flavor.
- ½ teaspoon baking powder – Helps create a light texture.
- ¼ teaspoon salt – Balances the sweetness and enhances the flavors.
Wet Ingredients:
- ½ cup unsalted butter (or coconut oil for dairy-free option) – Adds moisture and richness.
- ¼ cup honey or maple syrup – A natural sweetener that complements the chestnut flour.
- 1 large egg (or flax egg for a vegan version) – Helps bind the dough.
- 1 teaspoon vanilla extract – Enhances the warm, sweet flavor.
For the Filling:
- ½ cup melted dark chocolate – For a rich, indulgent center.
- OR ½ cup fruit jam (raspberry, apricot, or fig) – Adds a fruity contrast.
- OR ½ cup nut butter (almond, hazelnut, or peanut butter) – A creamy, protein-packed option.
Instructions
- Preheat & Prepare:
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Mix the Dry Ingredients:
- In a bowl, whisk together the chestnut flour, baking powder, and salt. Set aside.
- Cream Butter & Sweetener:
- In a separate large bowl, beat butter (or coconut oil), honey (or maple syrup), and vanilla extract until smooth.
- Add the Egg & Combine:
- Mix in the egg (or flax egg) until fully incorporated.
- Gradually add the dry ingredients, stirring until a soft dough forms.
- Shape & Make Thumbprints:
- Roll about 1 tablespoon of dough into balls and place them on the baking sheet.
- Press your thumb or the back of a spoon into the center of each cookie to create an indentation.
- Fill the Cookies:
- Spoon about ½ teaspoon of melted chocolate, jam, or nut butter into each indentation.
- Bake & Cool:
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack.
- Serve & Enjoy:
-
- Enjoy warm or store them in an airtight container for later!
Notes
- Chilling the dough for 15 minutes before baking helps maintain the shape.
- If the dough feels too dry, add a teaspoon of melted butter or milk.
- For a sugar-free version, replace honey or maple syrup with monk fruit sweetener.
- Store in an airtight container at room temperature for 3 days, in the fridge for up to 7 days, or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-Free, Healthy Baking
Keywords: Chestnut Flour Thumbprint Cookies, gluten-free cookies, healthy thumbprint cookies, chestnut flour recipes, chocolate thumbprint cookies, easy gluten-free dessert