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Gluten Free Choc Chestnut Brookie

  • 1 cup hazelnut meal (95g)
  • ¼ cup cacao powder (25g)
  • ½ teaspoon baking powder
  • ¼ teaspoon sea salt
  • ½ cup brown sugar, lightly packed (75g)
  • 1 egg
  • 1/3 cup olive oil (80ml)
  • ½ tsp vanilla extract
  • 8 – 9 fresh chestnuts, roasted or boiled, chopped (100g; ¾ cup)
  • ¼ cup dark chocolate chips (50g)


  1. Preheat oven to 180°C. Line a tray with baking paper.
  2. Combine hazelnut meal, cacao powder, baking powder and salt in a medium bowl and mix well.
  3. In a jug, whisk together sugar, egg, oil and vanilla. Add wet ingredients to dry and stir vigorously. Fold through chocolate chips and chopped chestnuts.
  4. Scoop chocolate mixture onto the prepared tray with a tablespoon measure.
  5. Bake 10 minutes, cool on tray 1 minute before moving onto a rack. Repeat with any remaining batter.


If chestnuts are out of season, substitute with an equal quantity of anotherchopped tree nut.


18 biscuits, 11g nuts each

Nutrients per 1 brookie

Energy 442kj (106 k cal), Protein 1.4g, Fat 7.3g (sat. fat 1.3g), Carbohydrate 8.6g, Sugars 6.1g, Fibre 1.1g, Sodium 44mg