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Chestnut Flour Cookies

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Chestnut flour cookies

There is something so satisfying about both making and eating these lovely chestnut flour cookies. On top of being and easy recipe to remember, these cookies are made in just one bowl and bake up fast. We are sure that your family and friends will love these special cookies.

In this recipe beside plain flour we used the chestnut flour which we adore in our desserts. The chestnut flour is made from dried and ground chestnuts and it's gluten-free alternative in baking. This flour has its natural sweetness and can reduce the amount of sugar in recipes. 

We have also sugar-free version of these cookies for those who would like to skip the sugar and eat healthy!

Chestnut flour cookies

How to make chestnut flour cookies

Follow our simple recipe and make at home a bunch of these delicious cookies. Preparation is easy - just sift both flours, add sugar then softened butter and a few tablespoons of milk and form a smooth dough with your hands. Place the dough in the fridge for about 30 minutes to rest. Roll the dough on the slightly flowered surface and cut with your favourite cookie cutters. Bake in the oven for about 8 - 10 minutes or until they begin to turn golden brown. Remove cookies from the baking tray with metal spatula. For more details how to make chestnut flour cookies see the recipe card below.

Useful tips for making chestnut flour cookies

  • The chestnut flour is rather unusual ingredient in baking but it's ideal for cookies, brownies, muffins etc. Be sure to sift it before using it as it tends to compress into lumps.

  • Do not overbake the cookies as they are pretty thin. In the recipe card below find detailed explanation about making these delicious dry cookies.

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Chestnut flour cookies

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Chestnut flour cookies

Chestnut Flour Cookies

COOKS IN: 30 minutes plus chilling


  • 150 g plain flour
  • 100 g chestnut flour
  • 50 g caster sugar
  • 100 g butter
  • 6 tablespoons milk
  • 1 pinch of salt


  1. Sift both flours into a medium bowl, add sugar and a pinch of salt.

  2. Add slightly softened butter (remove from the fridge and let it stand at room temperature for 10 - 15 minutes) and milk to the flour and work everything with your hands until you get a smooth dough. 

  3. Wrap the dough in a cling film and put in the fridge to rest for at least 30 minutes.

  4. Dust a clean surface and roll the dough out so it's about 4 - 5 mm thick. Cut the dough into shapes using your favourite cookie cutters and transfer them on a baking tray lined with baking paper.

  5. Bake the cookies at 170°C for about 8 - 10 minutes roughly or until the cookie is beginning to turn golden brown. Be careful to not overbake them.

  6. Let cookies cool on the tray for a few minutes and then transfer them with thin metal spatula on a wire rack to cool completely. Store them in an airtight container for up to 10 days.

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