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!
Cute fall acorn cookies dipped in chocolate: a soft, super delicious gluten-free cookie recipe made without refined sugar. Vegan and paleo-friendly.
- 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
- a chocolate bar of your choice or ¼ cup non-dairy chocolate chips
- 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 tbsp 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!