Peanut Butter Acorn Cookies
These adorable acorn-shaped cookies are made from whole grain flour, and no oil. They are moist and sweet and fun to share!
Servings 20 cookies
Ingredients
- 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*
Topping
- 3/4 cup dairy-free chocolate chips
- 1 tsp peanut butter
- crushed peanuts
- walnut piece for stem (or pretzel piece)
Instructions
- Prepare two cookie sheets with parchment paper or silicone baking mats. Preheat oven to 350 degrees.
- In a bowl, mix together the peanut butter with the sugar, milk, applesauce and vanilla until very well-mixed.
- Stir in baking soda, salt, and flour. Use hands if necessary to really mix it. It will be thick.
- 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.
- 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.
- Let cool completely.
- 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.
- These keep well on the counter for 2-3 days, airtight.
Notes
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.
