Today, I am sharing a special treat: Chestnut Cookies Coated with Dark Chocolate. These cookies are not only delicious and elegant, but they’re also easy to prepare and suitable for those following a low-protein or PKU-friendly diet. Whether you’re baking for a celebration or just want a sweet moment for yourself, this recipe is sure to impress.
Why You’ll Love These Cookies
- Rich, nutty flavour from chestnut purée
- Decadent dark chocolate coating for a touch of luxury
- Soft, melt-in-your-mouth texture
- Low-protein and PKU-friendly (just 1.2g protein per 100g!)
- Quick and easy: Ready in just 30 minutes
Easy Preparation
Prep Time: 10 minutes
Cooking Time: 20 minutes
Step-by-Step Instructions
- Preheat your oven to 180°C (top and bottom heat if using an electric oven).
- Prepare your mould: Use a special silicone baking mould for the perfect shape. I love using a shell-shaped mould for a beautiful finish.
- Mix the dough: In a large bowl, combine all the ingredients by hand until well mixed.
- Shape and fill: Form the dough into small balls and press them into the silicone mould greased with coconut oil.
- Bake: Place in the oven and bake for 20 minutes.
- Glaze: Once cooled, dip or drizzle with melted dark chocolate for that irresistible finish.
Ingredients
- 300g low-protein flour
- 100g chestnut purée
- 50g butter
- 70g coconut oil
- 60g low-protein cheese cream
- 60g mascarpone (or substitute with more low-protein cheese cream)
- 10g egg replacer mixed with 40mL water
- 80g dark chocolate (for glazing)
- Vanilla essence to taste
- Additional coconut oil for greasing the mould
Products used for this recipe
The products used for making this recipe:
| Products with high-protein content | Products with low-protein content |
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Nutritional Goodness
Here’s a detailed breakdown of the nutritional values per 100 g of cookies:
| Nutrient | Amount |
| Protein | 1.2 g |
| Calories | 392.5 kcal |
| Lipids | 22.8 g |
| Carbohydrates | 46.4 g |
| Phenylalanine | 56.6 mg |
Perfect for PKU: With only 1.2 g of protein per 100 g, these cookies are ideal for those managing their protein intake. You can further reduce the protein by using only low-protein cheese cream and a low-protein chocolate alternative for decoration.
Here’s a detailed breakdown of the nutritional values for each ingredient.
| Quantity (g) | Phe (mg) | Protein (g) | Kcal | Lipids (g) | Carbohydrates (g) | |
| Low-protein flour | 300 | 3.1 | 0.2 | 128.8 | 0.0 | 31.5 |
| Chestnut purée | 100 | 5.8 | 0.1 | 33.1 | 0.1 | 7.8 |
| Butter | 50 | 2.7 | 0.1 | 46.5 | 5.3 | 0.0 |
| Coconut oil | 70 | 0.0 | 0.0 | 75.6 | 9.0 | 0.1 |
| Low-protein cheese cream | 60 | 0.0 | 0.0 | 18.6 | 1.8 | 0.6 |
| Mascarpone | 60 | 16.3 | 0.3 | 30.0 | 3.1 | 0.2 |
| Egg replacer | 10 | 0.1 | 0 | 4.7 | 0.0 | 1.2 |
| Water | 40 | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 |
| Dark chocolate | 80 | 28.5 | 0.6 | 55.2 | 3.4 | 5.1 |
Tips and Variations
- Decorate: Add a sprinkle of decorative sugar of edible sparkle dust for a festive touch.
- Flavour twist: Try adding a hint of orange zest or cinnamon for a seasonal variation.
- Storage: Keep in an airtight container for up to 5 days.
Share Your Thoughts!
Have you tried this recipe? What mould shapes did you use? Did you add your own twist?
Leave a comment below and let’s inspire each other with creative, delicious, and PKU-friendly baking!
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Happy baking!
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