Another craving, another recipe experiment. This time, cookies!
I tried this recipe two ways, the first batch I used half acorn flour and half regular baking flour (wheat). The cookies were delicious, held together well and soft. Heartened by this I decided to make a second batch with 100% acorn flour. Knowing that acorn flour can dry recipes out a bit I decided to add a little extra liquid.
The 100% acorn cookies still held together nicely, have a lovely nutty flavor and are slightly more ‘cake like’, added bonus, it’s Gluten Free.
The below recipe is the 100% acorn flour version, if you want to experiment you could certainly replace half of the acorn flour with some other gluten free variety or even regular flour.
Let me know how they turn out!
Acorn Oatmeal Coconut Cookies (Gluten Free)
1 and 1/2 cup Acorn Flour
1/2 t baking soda
1/2 t cinnamon
1/2 t salt
1 cup sugar
1/2 cup melted butter or shortening
1 T molasses
1/2 cup milk
1 and 3/4 cup uncooked oats
1/2 cup natural shredded coconut
1/2 cup raisins (optional)
1/2 cup chopped nuts (optional)
Preheat the oven to 350º.
Mix the dry ingredients in a bowl, stir in the remaining ingredients.
Drop by tablespoon on a cookie sheet lined with parchment paper.
Bake 12 minutes.