Gluten Free Gingerbread Cookies w/ Sea Salt Caramel Rum Raisin Filling

🧂 Ingredients

• 2 1/4 cups walnuts

  divided
• 1 cup California Raisins

  soaked in water, divided
• 1/4 cup ground flaxseed meal
• 1/4 cup sorghum flour {or your favorite gluten-free flour}
• 2 tablespoons pure maple syrup
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt

  divided, or to taste
• 1 tablespoon virgin coconut oil
• 2 teaspoons dark rum

  optional {or 1 teaspoon pure vanilla extract for alcohol free version}

Instructions

• 1 Pre-heat oven to 350 degrees.
• 2 Place raisins and 2 cups of water in a medium size mixing bowl. Heat for 3
  minutes in microwave, let sit for 5 minutes to soften, then drain.
• 3 While the raisins are soaking, combine 2 cups of the walnuts, flax meal, sorghum
  flour, maple syrup, spices, and baking soda, and 1/8 teaspoon of salt in a food
  processor. Add 1/2 cup of softened raisins, and process the ingredients in the
  food processor until moist and mixture starts to pull away from the sides of the
  bowl.
• 4 Divide dough into 16 balls and place on un-greased baking sheet. Use your thumb
  to press each cookie ball, then bake for 8-10 minutes, or until cookies are
  lightly browned around the edges. Allow cookies to cool completely before
  removing from the baking sheet.
• 5 Make the sea salt rum raisin caramel filling while the cookies are baking, by
  combining the remaining 1/2 cup of raisins and 1/4 cup of walnuts, and 1/8
  teaspoon of salt with the rum (or vanilla) and coconut oil in a small food
  processor or blender, and processing, scraping the sides of the food processor
  or blender as needed, until mixture is relatively smooth.
• 6 Spoon 1 teaspoon filling onto each cookie, and serve.

Nutrition Info