Currant-Spice Cookies

Click to enlarge

Click to enlarge

I’ve come up with a spice cookie for the holidays using my chewy Almond Butter Cookies basic dough.  All I did was add a splash of vinegar, blackstrap molasses and some spices and pressed a pecan half into each cookie.  They came out simply delicious!  Although similar to gingerbread cookies, the allspice makes these a little different in flavor.  My husband is quite fond of these and has eaten 3-4 already!  These cookies are not suitable until Phase 2 OWL of Atkins.  They are acceptable for Keto diets.  The oat fiber can be omitted making these OK for Primal-Paleo as well.


2 c. almond flour

½ c. coconut flour

1 T. oat fiber (omit for Primal or Paleo)

1 tsp. glucomannan powder (from the konjac tuber)

½ tsp. baking soda

1/8 tsp. salt

1/8 tsp. each allspice, nutmeg and cloves

½ tsp. ginger

1/16 tsp. cinnamon

liquid sweetener to equal 1/2 c. sugar

1 T. erythritol

1 large egg, beaten

2 T. almond butter

2 tsp. vanilla

1 tsp. cider vinegar (optional)

¼ c. imitation honey (use real honey for Primal-Paleo)

2 T. backstrap molasses

½ c. your favorite oil or softened butter

2 T. dried currants

24 pecan halves

DIRECTIONS:  Preheat oven to 350º.  In a large mixing bowl stir the almond butter and oil together until smooth.  Beat in the egg, vanilla and imitation honey.  Add the dried currants and stir.   Measure in all dry ingredients on top and stir well to form a smooth dough.   If your dough seems very dry or stiff (coconut flours vary), add in ½ beaten egg. Roll dough into 1″ balls and place them onto parchment lined baking sheet.  Dough is somewhat oily.  Leave 1″ space between cookies.  Press balls down to ¼” thick cookies with your fingers or the bottom of a glass.  Press 1 pecan half into each cookie center.  Pop pan into preheated oven.  Top with pecan halves and press slightly into the cookie.  Bake at 350º for about 7 minutes.  Do not over brown these cookies or texture will be drier and less chewy.  Remove from oven and cool completely on the pan before removing with a spatula.   These are delicate while hot but “firm up” nicely when they cool. Store in an airtight container.  These freeze nicely, too!

NUTRITIONAL INFO:   Makes 24 cookies, each contains:

133 calories

11.6 g  fat

5.97 g  carbs, 2.17 g  fiber, 3.80 g  NET CARBS

2.95 g  protein

54 mg sodium

46 mg potassium

7% RDA Vitamin E, 10% iron and 7.5% manganese


2 thoughts on “Currant-Spice Cookies

  1. Would unblanched almond flour/meal work for this? Or must it be blanched flour? I assume with all the nuttiness unblanched would work, but measurement might be different?

    1. It will work fine, and the measurement should be the same. Only difference is the skins were included in the unblanched variety so there will be tiny flecks of that skin visible in the final products you bake with it. Exactly the same otherwise. 🙂 Hope you like these!

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