A Holiday Head Start….

In anticipation of holiday leftovers, I have begun playing around with some new recipes!
Not one to simply rest on my laurels, I decided to challenge myself. This afternoon was all about gluten-free, vegan cooking with unusual gluten-free flours! Now, I know what you’re thinking, “since when has Quinoa Flour been considered ‘usual’?”  I guess that is a matter of perspective. My kitchen has never even seen “normal” all-purpose flour, so, in our house, Quinoa Flour is a rather blase’ ingredient! Be that as it may, I had a grand old time rolling up my sleeves and getting down and dirty with some new-er ingredients!
This recipe will come in handy after Thanksgiving as a way of using up leftover Cranberry Sauce AND as a way of getting a head start on your Christmas cookies! Have fun!
Cranberry Chestnut Cookies
(Gluten-Free, Vegan)
Yield: 5 1/2 dozen


  • 1 cup Chestnut Flour
  • 1 cup Sorghum Flour
  • 1/2 cup Tapioca Starch
  • 2 tsp Baking Soda
  • 1 Tblp Flax Seed Meal + 3 Tblsp Warm Water
  • 1/2 tsp Ginger
  • 1 tsp Cinnamon
  • 1/2 tsp Sea Salt
  • 3/4 cup Non-hydrogenated Organic Shortening (Spectrum brand)
  • 1 cup Agave Nectar
  • 1/4 cup Molasses
  • 1/2 cup canned Whole Berry Jellied Cranberry Sauce (or homemade)


  1. Preheat oven to 375 degrees.
  2. In a large bowl, combine all the ingredients, except for the cranberry sauce.
  3. Blend well.
  4. Stir in the cranberry sauce and mix thoroughly.
  5. Chill dough at least 1 hour.
  6. Place on a baking sheet by rounded spoonful.
  7. Bake 13-15 minutes.
  8. Allow to cool on a wire cooling rack.

4 thoughts on “A Holiday Head Start….

  1. I didn't even know they made such a thing as chestnut flour. Come to think of it, I don't remember the last time I had a chestnut. This is such an unspoken nut. 🙂

  2. Lovely & appetizing cookies! I love them!I made them yesterday & all of my family loved them!You also have a COOl foodblog! Many greetings from a new gf foodie from Brussels, Belgium!

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