My brother-in-law loves to cook as well, and he recently shared a recipe for chestnut syrup with me that makes really good homemade cream soda

Along with it came a recipe to bake the chestnuts after steeping them to make the syrup, but we didn’t care for that part. Not wanting to waste the chestnuts, I pulsed them in the food processor and threw them into a cookie! Not just for the holidays anymore, the festive nut makes a good sweet treat for any time of year.

Chestnut Doodles: Makes 10-12 Large Cookies or 36-40 Small Cookies

½ cup white sugar

¾ cup brown sugar

1 tsp salt

½ cup butter or butter substitute

1 egg (or egg replacement)

1 tsp vanilla extract

1 ¼ cup flour

½ tsp baking soda

1/2 tsp ground cinnamon

1 cup roasted chestnuts – I found ours in the Asian aisle of our local Wegmans

Preheat oven to 350F
Chop your chestnuts into small pieces with a knife, or pulse in a food processor until the pieces are small and even. In a small bowl, mix together your flour, baking soda, cinnamon and salt. Set aside.  In a separate bowl, cream together the sugars and butter products until fluffy. Add in your egg and vanilla and mix until homogeneous. Add your flour mixture and mix until combined.  Fold in your chestnut pieces Using a 1 oz scoop (or a rounded tablespoon), or 2 oz scoop, scoop cookie dough into balls and place on an ungreased baking sheet 1-2” apart.  For small cookies: bake for 8-10 minutes, rotating the pan halfway through the cook time to promote even baking. For large cookies, increase the time to 15-20 minutes. The cookies should be soft and slightly golden around the edges. Rest the cookies for 2-5 minutes on the pan before removing and placing on a cooling rack. 
Try not to eat them all at once! I love them in the morning with some tea or even just as an afternoon sugar bump!