Currant and Spice Cookies

A great healthy cookie that is gluten free as well as vegan. I created these for my sister, who is gluten intolerant and a huge spiced cookie fan like me.

makes about 20 cookies

what you need

1 cup rolled oats

1/4 cup corn flour (the yellow meal kind not the corn flour used for thickening sauces)

1/2 cup buckwheat flour

1/2 cup of currants

1 cup almond butter (recipe here)

1/3 cup coconut oil

1/3 cup un-hulled tahini 

1/2 cup maple syrup

2 teaspoons pumpkin pie spice

1 teaspoon vanilla powder

1 teaspoon baking powder

1 teaspoon sea salt

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what to do

Preheat oven to 180C.

Pop your oats into a blender and buzz until it's a course flour, and then combine in a large bowl with the corn flour, buckwheat flour, baking powder and sea salt. Mix well to combine and set aside.

In a heavy based saucepan, add the coconut oil, almond butter, maple syrup, tahini, pumpkin pie spice and vanilla powder and heat over medium heat, stirring constantly until the mixture is warm and the coconut oil is melted.

Add the wet mixture to the bowl of dry ingredients, along with the currants and mix well to combine.

Shape you cookies into rounds, using about a tablespoon of dough, and place on a tray lined with baking paper, and bake for 10 - 12 minutes. Make sure not to overcook them.

Remove from the oven and gently transfer them to a cooling rack. They firm up nicely as they cool.

Store in a cookie jar for up to two weeks.

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