How they are made
The difference is upstream of the recipe
Most of what makes these taste the way they do happens before anything goes in a bowl.
Almonds soaked and peeled by hand
We grind our own almond flour from whole almonds rather than buying it pre-milled. It is slower, and it is the single biggest thing you can taste.
Oat flour milled fresh
Milled as we need it, so none of it sits around going flat. Fresh flour behaves differently, and holds more of its own flavor.
Pumpkin seed flour pressed in-house
Pressed here, not ordered in. It gives the pumpkin cookie a depth that store-bought seed flour simply does not have.
Jaggery instead of refined sugar
An unrefined cane sugar with a caramel note of its own. It is why the cookies taste rich without tasting sweet.
