Day 9: Walnut Acorn Cookies

I have to admit that I believe these are my favorite Christmas Cookies. I guess I have a lot of cookies that I love, but these top the list because they are so new and different to me. The first time I had a Walnut Acorn Cookie was when my husband and I were first dating. We were at his family’s Christmas and his mom has one amazing spreads of Christmas cookies. I bet she has about a dozen different kinds (and still does). And as I was trying all of the different cookies there were these little acorns cookies sitting on the plate. I had never seen them before but had to give them a try. The walnuts with the butter and coated in chocolate… so amazing!!

Since then, and since going grain free, the acorn cookies are made grain-free and refined sugar-free. The original recipe already contains walnuts and butter, so it was pretty easy to make some modifications and create a healthier cookie. If these cookies are new to your Christmas time, give them a try. You won’t be sorry!

Ingredients

2 sticks (1 cup) organic grass-fed butter

1 cup walnuts, raw

1 teaspoon pink salt

1 teaspoon vanilla

1/4 cup raw honey

1/4 cup birch xylitol (or 2 Tablespoon raw honey or 1 teaspoon Stevita spoonable stevia)

2 cups almond flour

1/2 cup coconut flour

1 cup raw walnuts, very finely chopped (for the topping)

Directions

Preheat oven to 350 degrees and take out a baking sheet
In a small saucepan melt the 2 sticks of organic butter
You will make this cookie dough in a food processor. To the food processor add the walnuts and pulse until they are in small pieces
Add the pink salt, vanilla, raw honey and birch xylitol to the mixture and then pour the melted butter over the top
Pulse again about 10 times until they are mixed together
Add the almond flour and coconut flour into the food processor. There is no need to mix these up in a separate bowl because they will mix together so well by the food processor
Turn the food processor on and blend the dough together for 30 seconds to mix thoroughly together. This dough isn’t super thick like a lot of almond and coconut flour cookies can be. It is because of the melted butter, but they will cook up perfectly in the oven
To form the acorns you will need a spoon. You take about a Tablespoon of dough and form the acorn shape int the spoon (There’s a picture below). Put the cookie on the baking sheet about an inch apart. They will only very slightly expand in the oven
Bake for 12-14 minutes until golden brown and let cool completely on a cooling rack
Once cool, dip half of the acorn cookie into the chocolate mixture and roll in the finely chopped walnuts
Let the chocolate set and store in an airtight container at room temperature

Chocolate Topping

2 ounces unsweetened chocolate

2 teaspoons coconut oil

1 Tablespoons Stevia

Directions

In a small saucepan melt the unsweetened chocolate, coconut oil and stevia until it forms a chocolate sauce
Refrigerate the chocolate sauce for 30 minutes or until it starts to thicken slightly
Follow the directions above for dipping the acorn cookies into the chocolate

Making the cookies on a spoon to form the acorn look

The assembly station. Dipping the cookies in the chocolate mixture and then rolling them in the walnuts. Make sure your walnuts are very finely chopped so they roll easier. Bigger pieces of walnuts didn’t stick to the chocolate

Day 9: Walnut Acorn Cookies

Author: Meghan Birt

Ingredients

2 sticks (1 cup) organic grass-fed butter
1 cup walnuts, raw
1 teaspoon pink salt
1 teaspoon vanilla
1/4 cup raw honey
1/4 cup birch xylitol (or 2 Tablespoon raw honey or 1 teaspoon Stevita spoonable stevia)
2 cups almond flour
1/2 cup coconut flour
1 cup raw walnuts, very finely chopped (for the topping)

Instructions

Preheat oven to 350 degrees and take out a baking sheet
In a small saucepan melt the 2 sticks of organic butter
You will make this cookie dough in a food processor. To the food processor add the walnuts and pulse until they are in small pieces
Add the pink salt, vanilla, raw honey and birch xylitol to the mixture and then pour the melted butter over the top
Pulse again about 10 times until they are mixed together
Add the almond flour and coconut flour into the food processor. There is no need to mix these up in a separate bowl because they will mix together so well by the food processor
Turn the food processor on and blend the dough together for 30 seconds to mix thoroughly together. This dough isn’t super thick like a lot of almond and coconut flour cookies can be. It is because of the melted butter, but they will cook up perfectly in the oven
To form the acorns you will need a spoon. You take about a Tablespoon of dough and form the acorn shape int the spoon (There’s a picture below). Put the cookie on the baking sheet about an inch apart. They will only very slightly expand in the oven
Bake for 12-14 minutes until golden brown and let cool completely on a cooling rack
Once cool, dip half of the acorn cookie into the chocolate mixture and roll in the finely chopped walnuts
Let the chocolate set and store in an airtight container at room temperature

Chocolate Topping (for Walnut Acorn Cookies)

Author: Meghan Birt

Ingredients

2 ounces unsweetened chocolate
2 teaspoons coconut oil
1 Tablespoons Stevia

Instructions

In a small saucepan melt the unsweetened chocolate, coconut oil and stevia until it forms a chocolate sauce
Refrigerate the chocolate sauce for 30 minutes or until it starts to thicken slightly
Follow the directions above for dipping the acorn cookies into the chocolate