ACORN CHOCOLATE CHIP RAISIN WALNUT COOKIES

CreatespaceAcornsAndEat'emFRONTCOVERMy freezer stalled on me. Unfortunately, I had bags of shelled acorns that I was saving in there. They got a little moldy so I tossed  them outside. The deer ate every last one. I also had a tupperware dish of leached acorns. They were still good. Poor me, I had to think of some way to use them before they went bad with my refrigeration on the blink. Cookies to the rescue! You’ll find the recipe below. Remember, you must first grind and leach the acorns. To see how it’s done, watch the how-to video, Acorns and Eat’em www.youtube.com/watch?v=CG-5EDrHDhM

There is no added oil in this recipe. Fats in here are in the chocolate chips, walnuts and in the acorns.

Mix with spatula:

1 cup leached & pre-cooked, drained & cooled acorns

½ cup honey

2 egg whites

1 tsp vanilla

Add & mix well:

2 cups whole wheat flour

½ tsp salt

1 tsp baking soda

2/3 cup milk

Then add this too & mix well:

1 cup semi-sweet chocolate chips

1 cup raisins

1 cup walnut pieces

Drop by rounded teaspoons onto ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes. Always watch your cookies, oven temperatures vary.

Suellen Ocean is the author of Acorns and Eat’em, a how-to vegetarian cookbook and field guide for eating acorns. Find it here: http://www.amazon.com/Acorns-Eatem-How–Vegetarian-Cookbook/dp/1491288973

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