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Juneberry-Almond Cookies

From THE WILD VEGAN COOKBOOK

DRY INGREDIENTS

7 oz. oat flour + 7 oz. sweet brown rice flour, or 14 oz. any whole-grain flour
2 cups ground almonds or almond flour
1/4 cup arrowroot or kudzu
1/4 cup lecithin granules
3 tbs. flaxseeds, ground
1/2 tsp. salt
1 tsp. cream of tartar
1/2 tsp. baking soda
1/4 tsp. nutmeg, ground
1/4 tsp. cardamon, ground

WET INGREDIENTS

1 cup apple juice
1/4 cup corn oil
1/4 cup almond oil
2 tsp. vanilla
1 tsp. almond extract
2 tsp. liquid stevia or 2 tbs. honey, barley malt, or rice syrup

OTHER INGREDIENTS

2 cups juneberries (Amalanchier species) or blueberries
2 tsp. freshly-grated lemon rind

1. Mix together the dry ingredients.

2. Mix together the wet ingredients.

3. Mix the wet ingredients into the dry ingredients. Don’t overmix.

4. Mix in the remaining ingredients. Don’t overmix.

5. Spoon round dollops onto 2 oiled cookie sheets and flatten to shape into cookies.

6. Bake in a preheated 375°F 15-20 minutes, or until lightly browned underneath.

7. Cook on racks

Makes 2 dozen cookies

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