White Chocolate Chestnut Thumbprint Cookies

White Chocolate Chestnut Thumbprint Cookies

They say it’s all about the little things so I say, make a toast to Pret coffees on the house, pack your
wardrobe with pretty summer dresses, buy Lego notebooks for your friends, read
Italian patisserie recipe books until you feel the urge to bake enough crostata to feed an army, and if all
this is still not enough to fill the hole in your heart, then go fill your
stomach (it works just as well). May I suggest that you make chocolatey
hazelnutty chestnut flour cookies that are so delicious and that you can share
with the whole universe as they are vegan and gluten-free and no Oreo-manufacturing
Scottish cows were harmed in the process.

At your service.


2 tablespoons ground flaxseed

100ml (6 tablespoons) water

80g (1 cup) chestnut flour

100g (1 cup) ground hazelnuts

60g (1/2 cup) rice flour

1 ½ tablespoons cornflour

1 teaspoon GF baking powder

¼ teaspoon salt

70g (1/4 cup + 1 tablespoon) coconut oil

90ml (1/3 cup) agave syrup

½ teaspoon vanilla extract

80g (2/3 cup) chopped hazelnuts

White chocolate filling:

50g (3 tablespoons) chopped vegan white

35ml (2 tablespoons) soya cream or other
non-dairy cream

In a small bowl, mix together ground
flaxseed and water and leave aside to set. In a separate bowl, combine chestnut
flour, ground hazelnuts, rice flour, cornflour, baking powder and salt. In
another bowl mix together coconut oil, agave syrup and the flaxseed mixture
once set. Pour the wet ingredients into the dry and mix well until combined.
Place dough in the fridge for 20 minutes.

Preheat the oven to 175°C (350°F) and line
two cookie trays with parchment paper. Once the dough has chilled, place the
chopped hazelnuts in a small bowl. Roll about a tablespoon of dough into a
ball, then dip and roll around in the hazelnuts, slightly pressing them into
the dough. Place on the cookie trays slightly apart, then using your thumb
press lightly into the middle of each cookie. Bake for 12 minutes or until the
cookies turn golden brown and hold shape. Transfer to a cooling rack and in the
meantime prepare the filling.

Place the soya cream on medium
heat until it starts simmering, then remove from the heat, add the white
chocolate and stir until melted and well combined.
Once the filling has cooled but is not yet
setting and the cookies are completely cool, scoop or pipe to fill each cookie
indentation. Leave to set then fill your mouth with cookies.

More Recipes

Share on social


Don't miss a single post!

Be the first to know about new flavors, upcoming events, recipes and more!

Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


Leave a Comment

Your email address will not be published. Required fields are marked *

Join the mailing list

if you want to connect on a more personal level & get content straight to your inbox – sign up below to be added to the list!

(don’t worry, I’ll never spam you or give out your email address)