Here is a very good article on leeching tannins from acorns.
These are good cookies i loved them. I put peanut butter on the cookies but you could put it in them. I used a coarser flour for these ones and they seemed too gritty. I wanted to see how they tasted with a coarser flour. Grinding the flour so it is finer seems to give you more flavor. These come out with a slight chocolate like taste.
2 Cups Acorn flower – finely ground and sifted of any impurities for a smooth chocolate or more coarse for a nutty texture. Dry roast it on a cookie sheet in the oven at 200 until dark almost chocolate colored. I heated the flour I made the cookies in the pictures from for too long and they came out with a slight bitter taste. They taste better if you roast them a little lighter.
½ cup of honey or other sweetener.
½ cup of peanut butter.
2/3 cup of coconut oil, ghee, butter or another kind of fat. If you use the peanut butter in the cookie instead of on it then use a little less fat.
Just a dash of sea salt.
Combine sugar, milk and the fat source you have chosen in a pan along with the salt and if you choose to put the peanut butter in the cookie instead of on it then also put it in the pan. Cook on low heat until the moisture is gone then add the flour you roasted and stir. When mixed well use a tablespoon to drop onto a greased cookie sheet. Refrigerate , I hope you enjoy them.
To make the coffee grind some nuts up in a coffee grinder then put on a cookie sheet and roast them in the oven on 250 until they are brown for light coffee. For a stronger coffee roast them at 300. I do not know the timing because I go by sight. The coffee in the picture is a light coffee. It has a slight nutty flavor.