Recipe by Heather Hardcastle
Photo courtesy of Erin Scott

I have no willpower when it comes to these cookies! I love the butteriness that comes from the ground nuts and the pops of bursty currants and warm spices.

The only sweetener is maple syrup and they’re entirely vegan, so in my opinion they’re practically a breakfast cookie, not that I’ve ever tried eating them for breakfast or anything.

Makes 18 cookies; cook time: about 20 minutes

Instructions:

1. Preheat the oven to 325°F. Line two baking sheets with parchment paper. In a food processor, grind nuts until very finely ground, 3–4 minutes. You are looking for the texture of almond flour, a fine meal. Take care not to blend too far or you will make nut butter.
2. In the bowl of a stand mixer fitted with the paddle attachment, put the ground nuts and the rolled oats, baking powder, salt, tapioca starch, xanthan gum, cinnamon, nutmeg, and cardamom. Mix on low speed, just to combine, about 1 minute. Add olive oil, maple syrup, and vanilla and continue mixing until ingredients are evenly moistened and the mixture starts to hold together, about 2 minutes more. Stir in currants on low speed until just combined.
3. Using a 1.5-ounce scoop (#24, or about 3 tablespoons), scoop dough balls onto the prepared baking sheets, leaving 2 inches of space between them. You will need to press the dough firmly into the cookie scoop, so it forms a tight ball when scooped onto a baking sheet. If the balls are not tight enough, the dough will not hold together when pressed in Step 4.
4. Bake cookies for 10 minutes. Remove sheet pans from the oven and using a piece of parchment paper or a large spatula, press cookie balls into flat disks. Return the pans to the oven and bake another 10 minutes until cookies are the lightest golden brown and feel set at the edge. They will firm and crisp up as they cool.