Vegan Christmas Chestnut Ginger Cookies

If you’ve ever wanted a cookie that tastes like a fig newton, this is it. You can eat it plain, stuff it with buttercream or jam, and change up the flavoring with almond extract for a new take. This is a great base cookie!

Turns out that chestnut flour is pretty popular around the globe! Italy makes chestnut breads and ice cream, Japan uses it for rice, Korea makes sweet cakes and cookies, and America makes Thanksgiving stuffing. This winter is the perfect time to add some chestnuts to your diet for a fraction of the calories you would with flour cookies.

They’re similar to a Christmas scented sugar cookie, or more specifically, a sugar cookie with orange peel, ginger and cinnamon. I actually ate the whole batch the first time I made it and didn’t even feel guilty. Why would I? It’s basically just sugar and chestnuts. My perfect snack before a workout…and surprisingly filling.

Ingredients

• 5 ounces of peeled, cooked chestnuts* (about 1 cup of loosely packed chestnuts)
• 1/2 cup Rapunzel sugar (or cane sugar)
• 1 tbsp vanilla extract
• 1 tbsp vanilla extract
• 2 tbsp brown rice syrup
• 1/4 tsp cinnamon
• 1/4 tsp ginger powder
• 1/4 tsp orange peel
• 1/2 cup + 2 tbsp chickpea flour

Brush on top:

• Mix: 1 tbsp water and brown rice syrup and brush on top

Preparation

Preheat oven at 350 degrees

Mix all the ingredients, except the chickpea flour, in a blender or food processor

Once completely pureed, transfer to a bowl and mix in the chickpea flour

Using a cookie scoop, scoop onto a lined cookie sheet

Mash each cookie and shape using a fork. These cookies will not spread.

I put lines in it with a fork like peanut butter cookies.

Brush cookies with egg white or sugar water

Grate orange peel on top

Bake for 20 minutes

Notes

*I got my chestnuts pre-packed at TJs

Reminder: Rapunzel sugar is still cane sugar, it is just a whole food because the molasses isn’t separated out and bone ash isn’t used to dye the color

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