Acorn flour chocolate chip cookies

Acorn flour chocolate chip cookies

Last week I wrote about processing Emory oak acorns. They are the only species of Oak acorns that have low enough tannins to process without leaching.

I decided to try and make these chocolate chip cookies for Christmas using the acorn flour. Here are the ingredients:

1 cup acorn flour, sifted 1 tsp baking soda 1/2 tsp salt 6 Tbsp butter, at room temperature 3/4 cup coconut sugar 1 egg 1 tsp vanilla 1 cup Lily’s chocolate chips sweetened with stevia

Ingredients for acorn flour chocolate chip cookies

The original recipe calls for 1/2 cup brown sugar, 1/4 cup white sugar, and 1 cup chocolate chips. But I substituted this with unrefined sugar substitutes. Here is the link with the original recipe: Acorn Flour Chocolate Chip Cookies (practicalselfreliance.com)

Here are the instructions: 1. Whisk together dry ingredients including acorn flour, baking soda, and salt in a small bowl and set aside. 2. In a separate bowl, cream together butter and sugar until light and fluffy. This should take 2 minutes of blending with a hand mixer. 3. Add vanilla and eggs to the butter mixture and blend just enough to incorporate these together. 4. Add the dry ingredients and stir to incorporate together. 5. Mix in the chocolate chips. 6. Place the dough into the freezer to chill while the oven preheats. 7. Preheat the oven to 350 degrees. 8. Scoop the cookie dough into 1 1/2 inch balls and place on a cookie sheet about 3” apart. 9. Bake 12-15 minutes at 350 degrees F until fully cooked. (They should look firm in the center, but since the dough is already quite dark, they might not visibly “brown” on the outside further.) 10. Transfer to a cooling rack to cool.

Acorn chocolate chip cookies in the oven

These acorn flour cookies will keep up to a week, but they’re really best eaten the day they are baked!

Note: Be sure that you cream the butter and sugar in this recipe. That is essential for creating lift in these cookies, and if you skip this step the resulting cookies will be gummy and have a truly unfortunate texture.

All the above aside, I did forget to do a couple of these steps and my cookies spread out flat and hard. They were still tasty but could have been better if I had paid better attention to the instructions!

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