Peanut Butter Acorn Cookies (oil-free, vegan, gluten-free)
Anything peanut butter-chocolate is the dessert that will always win in my book. I needed to take a dessert to a dinner recently, and decided on peanut butter cookies. My kids have never had a peanut butter cookie! I couldn’t believe it. But sure enough, the fact that I had no vegan peanut butter cookie recipe in my repretoire made me realize it had been a long while. I try to eat lower-fat, so I think I’ve ruled out peanut butter cookies.
How Are These Healthier?
Most recipes call for peanut butter AND butter, AND eggs. Hello fat on fat on fat! Then there is lots of sugar and white flour, then rolled in more sugar. These, however contain peanut butter as the only fat, and I use whole wheat flour (You can also use spelt or gluten-free all purpose. I still need to try them with oat flour.) which makes them less refined. They still have a cup of granulated sugar (you can use coconut or white or brown cane sugar) and I’m not going to call these healthy by any means. However, they are better and they taste SO GOOD and are such a fun and adorable fall treat. I have loved gifting them to friends and seeing their faces light up.
A little bit of applesauce helps bind the dough. If you don’t have any, you can use 2 tablespoons more milk though.
How is the Texture?
These are crispy on the outside, chewy and soft on the inside! Bake them a couple minutes longer for a crispy cookie. I feel like they are perfection!
Dipped in a glass of cold almond milk….it doesn’t get better. Scoot over for just one sec pumpkin spice and apples….these cute peanut buttery cookies need some autumn attention.
You’ve got to see my latest Instagram reels if you like cute fall food. I’ve posted some delectable pumpkin date balls shaped like jack-o-lanterns, peanut butter pumpkin dip for apples, a protien pumpkin smoothie, cute Halloween Snack Tray, and I’m not done! You might also enjoy this unique Dinner in a Pumpkin.
These adorable acorn-shaped cookies are made from whole grain flour, and no oil. They are moist and sweet and fun to share!
- 1 cup natural peanut butter
- 1 cup granulated sugar (such as cane sugar, coconut, or brown)
- 1/4 cup almond milk
- 1/4 cup applesauce
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1 tsp baking soda
- 1 cup whole wheat, spelt, or gluten-free flour*
- 3/4 cup dairy-free chocolate chips
- 1 tsp peanut butter
- crushed peanuts
- walnut piece for stem (or pretzel piece)
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Prepare two cookie sheets with parchment paper or silicone baking mats. Preheat oven to 350 degrees.
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In a bowl, mix together the peanut butter with the sugar, milk, applesauce and vanilla until very well-mixed.
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Stir in baking soda, salt, and flour. Use hands if necessary to really mix it. It will be thick.
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Roll into a log, about 3 inches wide. Press one side into a point, to create a triangle with a slightly rounded top. If you have time, wrap this log in plastic and put it in the freezer for 15 minutes. If not, you'll just have to shape them a bit more with your hands.
Cut slices 1/4 inch thick with a sharp knife, and then shape it into an acorn with your hands and place on a baking sheet lined with parchment paper or a silicone baking mat. It takes quite a bit of shaping to get them just right. Place them at least 1 inch apart as they do spread quite a bit.
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Bake for 10-12 minutes, until just barely golden around the edges. They will appear unbaked still, but firm up as they cool. You want the bottoms to look golden brown. For crispy cookies, bake 12-13 minutes.
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Let cool completely.
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Once totally cool, melt the chocolate chips and peanut butter together in a glass bowl in the microwave for 60 seconds. Stir until smooth. Use a spoon to coat the top of the cookie, then sprinkle some with crushed peanuts if desired. Add a thin piece of walnut for a stem. Either set in the freezer for 5 minutes for the chocolate to firm up, or let them cool on the counter for about 2 hours until chocolate is set.
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These keep well on the counter for 2-3 days, airtight.
Can use almond butter if needed, or sun butter.
Can get away with 3/4 cup sugar to reduce it.
*If using gluten-free flour or white flour, start with only 2 tablespoons milk, as it doesn't absorb as much moisture as whole wheat. Add a little extra moisture if it is really scrappy.
