Molasses style cookies are a favorite around here anytime of the year! Gingerbread man cookies are festive, cute, and have a lot of character, but they are also a lot of work! I decided to take that flavor and do a simple cookie ball with all the flavor and half of the work: the result were these delicious grain-free gingerbread balls.
Chestnut flour: a unique gluten-free baking ingredient
This gingerbread recipe calls for a unique flour…chestnut flour. What is chestnut flour? Chestnut flour is a gluten-free alternative to regular flour made from ground chestnuts. Chestnuts have been dried and made into sweet flavored flour in Italy for centuries. In Tuscany, chestnut flour is considered a staple food, and it is commonly called for in recipes such as: chestnut flour bread, pie crust, crepes, and other baked goods. Its sweet flavor makes it the perfect fit for recipes involving almonds, chocolate, honey and hazelnuts. I have found it to be awesome in fall recipes that incorporate pumpkin and spice.
Chestnuts do not contain the fat content regular nuts have, and are instead largely composed of carbohydrates. Chestnut flour does have less carbohydrates than regular white flour but has many of the same baking properties as flour. It creates a fluffier baked good, has a distinct taste that has a bit of spiciness to it and pairs really well with warm fall flavors, especially ginger! I love using almond flour and am not afraid of fat by any means. I’m just enjoying how much fun this flour is to work with, and not to mention how good it is!
Is it actually a nut or a fruit? According to Wikipedia, it’s a fruit. If you have tree nut allergies, please look into this more, but my understanding is that it’s not a nut. Where can you buy chestnut flour? Check with your local natural grocery stores, I do know some Natural Grocers are selling it. You can also order it from Amazon or from nuts.com. I realize it’s a unique ingredient, but I promise you will enjoy it. Other recipes I’ve written that use chestnut flour include these crunchy Ginger Snaps or this Pumpkin Bread. I also provided a substitution for the flour in the recipe “variations” section of this cookie recipe for those of you that don’t want to order it. Both versions of the cookies are great, I just think the chestnut flour adds a bit more flavor.
Day 24: Gingerbread Balls
Grain-Free Gingerbread Balls
Ingredients
- 1 1/2 cups finely ground almond flour I prefer Honeyville
- 1/4 cup chestnut flour* see substitution below
- 3-4 tablespoons granulated sweetener such as coconut palm sugar I used Swerve for a no sugar option
- 3 tablespoons grass-fed butter softened (ghee or coconut oil should work)
- 1 1/2 tablespoons molasses
- 1 teaspoon vanilla extract
- 2 teaspoons ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon sea salt
Instructions
- Place the almond flour, chestnut flour (or arrowroot), sweetener, butter and spices and salt in a food processor and combine.
- Add in the molasses and vanilla and pulse until dough forms into a big ball.
- Place the dough in the refrigerator for at least 30 minutes to keep the cookies from spreading as they cook.
- Roll the dough into one inch balls and place on a parchment lined cookie sheet.
- Bake at 350 for 12-15 minutes. Let cool for a few minutes on the cookie sheet before moving to a cooling rack. Cookies will get crisp as they cool.
- Store in an airtight container. Place in the refrigerator if you prefer a hard cookie.
Variations
*You can substitute the chestnut flour with arrowroot flour, but only use 2 tbsp of arrowroot, NOT 1/4 cup! These may spread a tiny bit more, but are still delicious!!!
Swerve is my favorite sugar replacement. It is a sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.
Want more grain-free Christmas cookies? See all the cookies in this series!
Kate Criswell is a Fitness Trainer and Nutrition Coach who loves spending time in the kitchen tweaking recipes to make them healthier yet still satisfying and delicious. For more of her grain-free recipes and tips, visit Kate’s Healthy Cupboard.
Thanks so much for sharing with Full Plate Thursday and have a very special Christmas week!
Miz Helen