Chestnut & Chocolate Cookie Cups

chestnut & chocolate cookie cups


I’ve never baked with chestnut flour before but I can safely say I will be doing it again! These little gluten free, refined sugar free, vegan and low FODMAP treats are so delicious and so simple to make. They are comprised of a nutty cookie dough case filled with creamy, chocolatey chestnut cream. They would make the perfect after dinner treat for the whole family this Christmas, trust me they won’t last long!

Chestnut flour is naturally quite sweet so I found that I didn’t have to add as much maple syrup to this recipe as I would in a normal cookie dough, making them a lot lower in sugar than those over-processed desserts found in supermarkets.

Give them a try, you won’t be disappointed!chestnut & chocolate cookie cups

Makes 8


For the cookie cups:

100g coconut oil, melted

150g gluten free oat flour

40g hazelnuts

50g chestnut flour

¼ tsp vanilla extract

25ml Indigo Herbs maple syrup

Pinch of salt

For the filling:

15g coconut oil, melted

150g chestnut puree

7.5 tbsp tinned coconut milk

¼ tsp vanilla extract

35ml Indigo Herbs maple syrup

25g Indigo Herbs raw cacao powder

Pinch of salt


  • Preheat the oven to 165oc and lightly grease 8 muffin tray holes with coconut oil
  • Start by pulsing the hazelnuts in a blender or food processor until they are in small pieces but stop before they reach a flour consistency
  • Put ½ tbsp of the pulsed hazelnuts to one side for the topping
  • In a bowl, mix together the remaining pulsed hazelnuts with the other ingredients for the cookie cups until it resembles cookie dough
  • Divide the mixture into 8 then press the cookie dough into the muffin tray holes, it should spread about ¾ of the way up (top with baking beans if you have any but this is not essential)
  • Bake the cookie cups in the oven for 12-14 minutes until they have started to brown
  • Leave them to cool in the tray for 5 minutes before placing them on a cooling rack to cool completely
  • To make the filling add all the ingredients into a blender or food processor and blend until perfectly smooth, place the mixture in the fridge until you are ready to use it
  • When the cookie cups have cooled, place spoonfuls of the chocolatey chestnut puree mixture into the centre of them then sprinkle over the remaining ½ tbsp of hazelnuts
  • For best results store them in the fridge, or eat them straight away!

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