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 unexplainable itch to make cut-out cookies of all kinds.




Sometimes they’re classy, sometimes simple, sometimes fancycuterefined…,chocolateyspicyGRUMPY…, {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!



  • 2 tbsp non-dairy butter or coconut oil, at room temperature
  • 2 tbsp maple syrup {or agave, brown rice syrup, coconut nectar…}
  • 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


  1. 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.}
  2. 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.
  3. 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}.
  4. 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!




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