Chestnut-butter Chocolate Chunk Cranberry Cookies

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Total Time: Approximately 27 minutes. If you are roasting your own chestnuts it will take approximately 2 hours and 30 minutes.

Ingredients:

1 1/2 to 2 cups of raw chestnuts in the shell

Non-stick perforated grilling skillet

1 cup of chestnut-butter

3/4 cup of turbinado sugar

1 egg

1 teaspoon of vanilla extract

1 teaspoon of baking soda

1 teaspoon of kosher salt

1/2 cup of your favorite chocolate bar cut into chunks (I used Lily's salted caramel milk chocolate)

1/2 cup of dried cranberries no sugar added

Note: You can buy chestnut-butter and skip all the way to step 10. You can also use any nut butter or seed butter for this recipe. Keep in mind that some nut and seed butters tend to separate so mix well before using in this recipe.

Directions:

Step 1: If you are roasting your own chestnuts use a chestnut cutter and carefully cut your chestnuts horizontally (this will help them pop nicely and you will be easily able to peel off the skin).

Step 2: Place your chestnuts in a bowl and cover them with water. Soak them for about 2 hours.

Step 3: Drain the chestnuts.

Step 4: Heat up your perforated grilling skillet on medium-low heat and add your chestnuts.

Step 5: Cover and cook for approximately 10 minutes. Remove the lid, slightly lift your skillet, and move it forward and backward every 2 to 3 minutes to rotate your chestnuts while they roast.

Step 6: Remove the lid, turn the stove to low and cook for another 10 to 15 minutes or until your chestnuts are roasted (the shell will have a roasted color and the nut will be more open like its trying to come out). Rotate the chestnuts by moving your pan back and forth as they finish roasting (some may finish before others so remove the finished chestnuts with a pair of tongs and set aside while your other ones cook).

Step 7: Place your chestnuts in a bowl to cool.

Step 8: Remove the shell from your roasted chestnuts and place them into a food processor.

Step 9: Blend until you get a smooth consistency almost like peanut butter (this might take awhile depending on the power of your machine and the sharpness of your blade; you can help it along by adding one tablespoon of honey or maple syrup).

Step 10: Measure one cup of your freshly made chestnut-butter and set in a bowl.

Step 11: Add your egg, sugar, vanilla, baking soda, and salt and mix together until all of your ingredients are well incorporated.

Step 12: Add your dried cranberries and chocolate chunks and mix again.

Step 13: Preheat your oven to 350 degrees Fahrenheit.

Step 14: Get a cookie sheet and cover it with parchment paper.

Step 15: Using a tablespoon measure, scoop your butter-dough and place it on the tray. Flatten a little with your hands or spoon so it is like a small disk. Spread them apart and bake in batches or use 2 cookie sheets.

Step 16: Place in the oven and bake for approximately 12 minutes or until they are golden brown.

Step 17: Let the cookies cool completely before touching them. If you touch them while they are hot they are very sensitive and will break.

Step 18: Once they are completely cool they should be firm enough. Enjoy them or store in a container for later.