Almonds (finely ground)
Cashews (finely ground)
Dried Apricots (soaked)
Ginger
Nutmeg
Cinnamon
Sea Salt
Agave Nectar
Olive oil.
First blend your dried apricots so they are in really tiny pieces. Slowly add the rest of your ingredients and blend on pulse. The batter will be very thick so you might need to loosen it with a spoon before each blending session. When everything is mixed up good shape into desired cookie sizes and dehydrate for 6-8 hours.
I was grooving to black keys again this morning, can't help myself, they're so rock n' roll:
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-Little Jo Berry
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