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Chestnut Flour Cookies

Chestnut flour may seen like unusual ingredient to bake with, but if you are making sugar-free cookies you will definitely need this ingredient.

This flour is made from ground dried chestnuts and has its natural sweetness which is ideal for reducing the amount sugar or any other sweetener needed in the recipe. We didn't add any additional sugar as they are perfectly sweet.

You will definitely love these thin and crisp sugar-free cookies made only from healthy flours. Besides chestnut flour for these cookies we use also almond flour and whole grain spelt flour. This combination gives cookies natural sweetness and a perfectly light texture. 

To ensure crunchiness and special nutty flavour we added a finely chopped toasted pistachios. To give some freshness to the cookies we added grated lemon zest from the organic lemons. Amaretto accent the delicate almond note in these cookies. When baking cookies be sure not to overbake them as they are pretty thin and will dried out. 

These delicious cookies are so simple to bake and will definitely become your new favourite sugar-free cookies!

Sugar-free chestnut flour cookies

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Chestnut Flour Cookies

COOKS IN: 45 minutes


  • 120 g chestnut flour
  • 120 g almond flour
  • 40 g whole grain spelt flour
  • 1 teaspoon baking powder
  • 1 pinch of salt
  • 140 g butter
  • 30 g pistachios
  • Grated zest of 1 lemon
  • 1 tablespoon amaretto


  1. Sift the chestnut flour to get rid of the lumps and together with almond and whole grain spelt flour place in a medium bow. Add baking powder and a pinch of salt and mix everything. Add finely grated lemon zest and a tablespoon of amaretto liqueur.

  2. Cut the butter into small pieces and rub it into the flours until it resembles coarse breadcrumbs. Mould the dough together with your hands to form a ball, set aside to rest for about 20 minutes.

  3. Roll out the dough as thin you dare (1.5 - 2 mm thick) and cut out into shapes using your favourite cookie cutters. Place on a baking tray lined with baking paper and bake in the preheated oven at 170°C for 5 - 6 minutes, until golden round the edges. Let cookies cool for about 3 - 4 minutes on the baking tray before moving them.

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