Join me in making delicious gluten-free acorn cookies! Perfect for a healthy treat that everyone will love. Easy and fun to bake!
Deliciously Nutty Treats for Everyone!
In the realm of foraged food, acorns present a unique and nutritious ingredient. This recipe showcases how to transform acorns into a delightful treat that is both buttery and primal. The preparation of acorns for culinary use involves several essential steps to remove their natural bitterness and ensure they are safe for consumption. This process allows the nutty flavor of acorns to shine through in baked goods, making them an excellent alternative to traditional ingredients.
The absence of wheat and cane sugar in this recipe caters to those seeking gluten-free and refined sugar-free options. The resulting cookies not only satisfy a sweet craving but also embody a connection to nature through the use of wild foraged ingredients. By exploring the potential of acorns in baking, one can discover a delicious way to incorporate sustainable and health-conscious choices into their diet.
Delight in Nature’s Bounty: Whip Up Irresistible Acorn Cookies Without the Gluten!
You’re absolutely right I should have made these cookies back in December when it was cookie making time but it’s January screw it I’m making Acorn flower cookies and just so we’re clear yes I’m talking about these kinds of acorns from an oak tree so my recipe calls for a/ cup of sugar and a half a cup of maple sugar I don’t have uh regular sugar cuz.
I’m allergic to it so U the allulose is great except that it’s not quite as sweet as sugar and the monk fruit is fantastic um but it’s a little bit too sweet for me so I think I’m going to do is mix these two into the/ cup and then I’m going to use coconut palm sugar because it’s really hard to find maple sugar I haven’t got any uh as the4 cup.
So this is 1/4 cup of alose 1/4 cup of coconut sugar and 1/4 cup of monk fruit sweetener because again Amelia is allergic to cane sugar and can’t have cane sugar if you can have cane sugar that would probably be easier than all this so I had two sticks of unsalted butter um the problem is it’s supposed to be at room temperature and my room.
Temperature is really cold so I stuck them in a pot to melt them a little bit and I don’t know if this is going to change the consistency oh well it’s still butter let’s put that in there and then you stir that around and then you also want to add some um vanilla extract half a teaspoon of vanilla extract cooking in my house is so much.
Fun because I’m also gluten free so I’m going to use this oat flour blend uh allpurpose gluten-free uh so I need one cup of that and one cup of the acorn flour to go into this bowl here that’s all nice and whisked together those two flowers and they’re going into this bowl of the melted butter and sugar so this is what my dough looks like right now.
I’m going to leave this out on the counter to solidify just a little bit because again I was supposed to use softened butter not melted butter it’s just really cold in my house and that was like physically impossible all right here’s what’s going down it’s just cooled enough it’s mostly.
Solid and I’m going to wrap it up and put it in the freezer all right just like that and it’s going in the freezer for 2 hours I pulled it out of the freezer and now um it’s too cold to move it so I’m beating it so what you’re supposed to do is roll this into a log then you can cut the frozen chunks off I didn’t do that I.
Did it wrong so I’m going to roll these into little balls and put them on the cookie tray and hope that works all right they’re going to go in the oven at 350 for 20 minutes well clearly I burnt the first batch but I could try another one I think I put it on for an extra two minutes and that turned them black let’s.
See what happens if I do another batch um not burn okay this next batch I just pulled out early at about 16 minutes so the recipe says 23 minutes I had them in at like 20 minutes the first time and that’s when they turned black and now this is 16 minutes this looks pretty good it might have been you know 1 minute less might have been okay so this.
Is how the second batch came out the back is not perfect and they’re a little bit crumbly I should have let them sit on the tray a little longer but I mean let’s see how they taste all right they’re crumbling apart a little bit so this is not perfect but I eat the crumbles okay that’s.
Better I got three more cookies in the oven right now just FYI this is my test I haven’t made these gluten-free and sugar-free before I always made them with like wheat flour and actual sugar and in that case they’re Primo delicious but I’m allergic to wheat and I’m allergic to Sugar now so the flavor is pretty good so it seems once they cool.
Down a bit and the butter resolidifies they stop falling apart they’re actually in pretty good shape right now and I’ve got so 5 minutes left on this I don’t know what do you think should I pull them out a little early just to explain a little bit I am gluten intolerant which is why I experiment with different gluten-free flowers I usually bake with.
Almond flour but for this recipe you really do need some kind of like a grain thing that’s why I tried the oat and buckwheat one um which makes great pancakes by the way and I am legitimately allergic to cane sugar um every time I eat anything made with like white sugar I get a big rash on my arm so yay fantastic anyway there’s got to.
Be other people in the world that have these kinds of problems um so that’s why I figured I’d experiment with this and the um the I have a whole little class for making the acorn flour um it’s a lot easier than you think it is but the thing is when you eat that Acorn flour or anything made with it like the cookies or whatever you your body like.
Wakes up your body says oh oh I remember this I remember what this flavor was like because it’s like an ancestral part of you inside is saying I needed this flavor and it’s not just the flavor it’s like the minerals and the vitamins and everything that are in the acorns all right that batch looks much.
Better and there we have it they’re very buttery and not super crispy or crunchy they’re really really good with a cup of tea um I don’t recommend burning them the burnt ones aren’t as good um it actually so even though the instructions said 23 to 26 minutes with.
All the gluten-free stuff and no sugar I would say more like 15 minutes tops um and keep checking on them so yeah give it a shot if you let if you do let me know how you like it
