Day 3 of Chestnut flour week! So what do you think so far? Are you gung-ho to try chestnut flour yet?? It’s truly a magic ingredient for grain-free baking. Be sure to check out my first two recipes: Maple Pumpkin Blondies & 5-Spice Pumpkin Dinner Rolls.
And please pay a visit to my partner in crime this week, Brittany over at Real Sustenance! She’s a miracle worker in the gluten free kitchen and you MUST see the delectable recipes she’s created so far with her chestnut flour supply! Today she’s giving us grain-free Banana Nut Caramel Muffins! Yee-um!
Don’t forget , Brittany and I are both giving away a 5-lb bag of chestnut flour from RC Farms to two lucky winners! We will both pick a winner from our sites so be sure to enter below as well as on Real Sustenance (she’ll post hers on Friday).
So today’s recipe was one I’ve had in my head for awhile, but put off trying because I didn’t think the texture would be perfect. Then along came Chestnut Flour. Say hello to the most amazing grain-free snickerdoodle I’ve ever had, but most importantly, a grain-free snickerdoodle that still has the famous crinkly top!! Oh, and since it’s Fall, I HAD to use pumpkin in there, right?!
The result is a spot-on snickerdoodle with a light pumpkin flair. Perfect on a crisp, cool morning with a cup of coffee. The edges are crispy, the center chewy, with that cinnamon-y, crinkled top we all know and love.
I used coconut palm sugar for the tops, which my family loved, but I didn’t think was very sweet tasting. So if you’re needing a sweeter flavor for your family or holiday guests, try using maple sugar instead.
- 1/2 C chestnut flour (I used RC Farms, or Nuts.com)
- 1 1/4 C almond flour (Honeyville or Nuts.com)
- 1/3 C arrowroot starch
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 2 tsp cream of tartar
- 1/2 tsp cinnamon
- 1 large egg
- 1/3 C pure grade B maple syrup
- 3 TBSP pumpkin puree
- 1 TBSP coconut oil, melted
- 1 1/2 TBSP coconut palm sugar (or maple sugar)
- 2 tsp cinnamon
- pinch of pumpkin pie spice
- 1) Preheat oven to 350-degrees. Line a baking sheet with parchment paper. Set aside.
- 2) In a large bowl, combine dry ingredients. Add wet ingredients and mix well with a hand mixer (or in a stand mixer). Cover bowl and refrigerate 1 hour or until firm enough to handle. (This dough is a softer dough, but it should be firm enough to roll into a ball.)
- 3) Meanwhile, in a small bowl, stir together the topping ingredients. Set aside
- 4) Scoop rounded tablespoonfuls of dough into your hand roll dough into balls. Roll tops of balls in the cinnamon/sugar mixture and place on the parchment lined baking sheet. Press dough balls with the palm of your hand to flatten slightly as the cookies do not spread when baking.
- 5) Bake 12-14 minutes or until edges are golden brown. Cool completely on wire racks and enjoy! Store cookies in an airtight container in the fridge for 3 days or in the freezer up to 3 months.
- I haven't tested this recipe without the egg yet, but I believe it will work well with 1 TBSP Flax Meal mixed with 3 TBSP Hot Water (let it sit for 5 minutes to "gel") instead of the egg.