These cookies are speckled with currants and have a hint of spice....a perfect pairing to a mug of hot apple cider on a cold starry night. I have kept the sugar to a minimum but you can add up to a ¼-cup more per batch if you feel like having a sweeter cookie. I grind my raw almonds in the dry container of my Vitamix, though a coffee grinder would work too. Make sure to grind them as finely as you can without turning them all into nut butter!
Ingredients
Dry Ingredients
2 cups
finely ground
raw almonds
¾ cups
superfine sorghum flour
¾ cups
superfine sweet rice flour
¾ teaspoons
baking soda
½ teaspoons
sea salt
½ teaspoons
cinnamon
½ teaspoons
ground nutmeg
Wet Ingredients
2 tablespoons
ground
chia seeds
¼ cups
warm
water
¼ cups
unsweetened applesauce
½ cups
coconut sugar
(or organic cane sugar)
¾ cups
softened
butter
2 teaspoons
vanilla extract
½ teaspoons
organic almond flavoring
¼ cups
Zante currants
