I always know it's autumn when I get the urge to whip out the cookie cutters. I don't know what it is -- perhaps the need to have the oven running for extra heat, perhaps the need to fill the house with a delicious cookies-in-the-oven-smell, or something else, but I get an inexpiable itch to make cut-out cookies of all kinds.
Sometimes they're classy, sometimes simple, sometimes fancy, cute, refined..., chocolatey, spicy, GRUMPY..., (gosh there are so many!) ...and this time I went with nutty... When I think about it, I may be a bit nutty myself, because I don't even consider myself to be a cookie person at all, and yet I can't stop baking them. Idea after idea... it never stops :)
When I saw this tiny acorn cookie cutter for just pennies at a shop I couldn't pass up. How can anyone resist these little guys?! :) I instantly saw myself dipping them in some chocolate to get that acorn top, and voila! If you can't find a cutter like this, although I'm positive there are plenty of them out there (closest deal I found on Amazon, including the acorn one I used from Wilton, is this set), you can always just use a different shape -- they'll still taste good. Really good. Promise. I tested it for you ;) But the acorns are soo cute, I hope you get a chance to find one and give these a go. Such a fun idea for gifting or a class project...
Now I normally make my cut-out cookies from my favorite gluten-free rice flour blend, but I wanted to go grain-free this time around, so I went with a nutty flour base. If you're allergic to almonds, another nut flour will work just fine. If you prefer to go nut-free, use ½ of the recipe of these cinnamon bunny cookies, and just use the acorn cutter and chocolate for dipping to get the same effect.
Either way, enjoy these little guys!
Autumn Acorn Cookies
Cute fall acorn cookies dipped in chocolate: a soft, super delicious gluten-free cookie recipe made without refined sugar. Vegan and paleo-friendly.
- Prep Time: 25 minutes
- Cook Time: 6 minutes
- Total Time: 31 minutes
- Yield: approx. 55 tiny cookies
- Category: cookies
- Method: baked
- Cuisine: dessert
Ingredients
- 2 tbsp non-dairy butter or coconut oil, at room temperature
- 2 tbsp maple syrup
- ½ tsp pure vanilla extract
- ½ tsp cinnamon
- dash of salt
- 10 tbsp almond flour
- 6 tbsp tapioca starch
Chocolate Top:
- a chocolate bar of your choice or ¼ cup non-dairy chocolate chips
Instructions
- Lightly whip the butter or coconut oil in a mixing bowl until creamy and fluffy. Add maple syrup, vanilla, cinnamon, and salt, and mix to combine into a uniform mixture. Add in all remaining cookie ingredients and stir to combine with a wooden spoon. Then use your hands to knead the dough for a bit until it forms into a smooth and uniform ball (and stops being sticky). (Note: if for any reason it's still too sticky even after you've been kneading for a while, simply add a tiny bot more flour and starch -- about a tablespoon at a time -- and keep kneading a little longer).
- Flatten the dough ball into a disk, place on top of a piece of parchment paper. Cover with a second sheet of parchment and roll out the dough into a ¼" thickness. Use a cookie cutter to cut out the cookies, but don't lift them off the sheet just yet (they are a little fragile at this point and can easily break, especially if small). Place the whole parchment sheet into the fridge (I pull it onto a tray first for easy handling) and allow the cookies to chill for about 10 minutes.
- In the meantime, preheat the oven to 350F. Line a baking tray with some parchment paper. Once cookies are chilled transfer the cut-out cookies onto the baking tray. Bake for approximately 6 minutes (note: if using larger cookie cutters the baking time will be a few minutes longer). Remove from oven and allow the cookies to cool on a rack. (Note: they will seem a little soft to the touch, but will harden up once they cook).
- Melt the chocolate bar or chocolate chips using your preferred method (double boiler or microwave on 30 second bursts). Once the cookies are completely cooled, dip each cookie top into the melted chocolate (allowing any excess chocolate to drip off, especially off the back of the cookie). Place on a tray lined with parchment or a rack and refrigerate for 10-15 mins for the chocolate to set. Enjoy!
Anna says
I make my own almond flour. I just dehydrate almond milk pump and blend. Will that work well with this recipe? What is the purpose of the Tapioca starch?
Audrey says
Hi Anna. The dehydrated almond milk pulp should work fine in this. The tapioca adds a fluffiness and also acts as an overall thickener, binder, and moisture absorber. When I tried making it with just almonds, the batter just wasn't turning out smooth enough -- so it was either sticky (or crumbly if too much almond was added to offset the moisture). You can probably make it work without, but the result would be a different type of cookie.
Lulu says
Adorable!!!!!! Soooo making them!!
Audrey says
Hehe. Thanks Lulu. Enjoy them!
Sarah | Well and Full says
It's definitely the cookie smell through the house!! That is so addicting in the fall ;) And I bet these cookies made your house smell AMAZING!
Audrey says
Indeed <3 Cookies baking in the oven is always a treat.
Bianca @ ElephantasticVegan says
These are sooo cute! I'm absolutely in love with these acorn cookies. If my boyfriend wouldn't stop me, I would be buying aaall the cookie cutters out there. Love this shape and the top dipped in chocolate is so perfect!
Audrey says
Hehe. My husband gave up on trying by now... :)
Alison @Food by Mars says
Audrey, these are so precious! I love them... and they sound amazing, Pinning!
Audrey says
Thanks Alison <3
The Vegan 8 says
Catching up on your posts now my friend! Oh Audrey these are so darn adorable!! I could eat a BUCKET of them, haha! Love the chocolate tips of them and loved that you used almond flour and tapioca starch, those are my go-to flours I love to use. I love this simple recipe and they just look so pretty!
Audrey says
I think I *may* have eaten a bucket myself, Brandi! :) I tried to keep them simple because when you go through buckets of cookies, you definitely want them to be quick & simple to make ;)
Sina @ Vegan Heaven says
They look so incredibly cute, Audrey!!! What an amazing idea! :-)
Audrey says
Thanks so much, Sina! They were fun to make.
Sarah | Drool-Worthy says
I know what you mean! I just bought new cookie cutters and I've been dying to use them. These look adorable! Love it all :)
Audrey says
Thanks Sarah -- enjoy the baking. Can't wait to see your cookies!
Melissa @ vegan does it says
These are so stinking' cute!! I feel the same way about this time of year. All I want to do is bake and usually it's cookies! I haven't gotten the cookie cutters out yet, but these cuties are inspiring me to!
Audrey says
Thanks Melissa! I can't wait to see your cookie creations <3
Anu-My Ginger Garlic Kitchen says
Awwww, these little acorns cookies look super cute and super fun to make. I so want these in my life. Delicious. Thank you for this awesome, share!
Audrey says
Thank you, Anu! <3
Nissrine @ Harmony a la Carte says
I aboslutely adore these cookies Audrey. So cute and the recipe sounds great. xo
Audrey says
Thanks Nissrine :)
Bethany @ Athletic Avocado says
These are super cute and perfect for fall!
Audrey says
Thank you Bethany!
Kyra says
Oh my gosh, those little acorns are so cute! I love baking during autumn too, it is very comforting to have the oven heating the kitchen and the smell of cookies wafting through the house.
Audrey says
Thanks Kyra. I think I'm partially glued to the oven for heat and for that intoxicating smell of fresh baked goods in the fall :)
Cara Carin says
Wowo! that cutter is damn cute! I agree.... how could anyone resist that! These look delicious! xo
Audrey says
Thanks so much, Cara! <3
Natalie | Feasting on Fruit says
I do consider myself a cookie person, and I love these little guys! So freaking adorable!!!!!! They're even tinier then I though now that I see them with finger reference. I think it is impossible not to smile when looking at them :) We used to have 3 tubs full of cookie cutters when I was growing up, and sadly we got rid of a lot of them because we never used them. But now I'm kinda regretting that because you are bringing cookie cutters back!
Audrey says
Hehe, thanks Natalie :) I love finding quirky cutters. I tend to have an abundance of them though after a while so I end up gifting them to people... There's a certain joy in getting creative with them though for me and they're usually so affordable it's hard to resist a bit of fun now and again.
Meg @ Noming thru Life says
Wook at da cute liddle cookies! I'm the same way as you, I somehow forget I even own cookie cutters until the colder temps arrive and them I'm ooooh we have to make this into a cute little critter or shape. And I love these little guys, I mean cuter food is always better, right?
Audrey says
Hehe, thanks Meg. I'm glad you can relate :)
Kristen @ The Endless Meal says
OMG these are so adorable! Seriously, the cutest cookies I've ever seen. Pinned!
Audrey says
Thanks so much :)
Harriet Emily says
Oh my goodness Audrey, these are adorable!!!! What cute acorn shapes, there are so many acorns around where I live at the moment! I definitely need to make some of these. I love the way you dipped them in chocolate too! <3
Audrey says
Thanks Harriet! Lucky you for all those acorns. If you're ever feeling industrious, try making acorn flour -- it's been a dream of mine for a few years now. I actually scoured our whole property when we got here to see if there are any acorn trees, but I was out of luck... I hear it's delicious though.
Rebecca @ Strength and Sunshine says
Really, how could I eat something so cute!!! Hahahaha! I adore these adorable acorns!! I feel like they would make the perfect gift too! They'd bring smiles ;)
Audrey says
The smell of them baking would make you want to eat them -- cute or not :) But I agree, they do make me smile for an unexplainable reason...