Gluten Free Oatmeal Walnut Cookies with Black Currants

2/3 C ghee, olive oil (or combination of both)
1/2 C applesauce
1/2 C maple syrup
1-2 T blackstrap molasses (to taste)
3 eggs 
1 t vanilla
1 C gf oat flour (just blend oats until fine)
1/4 C tapioca, arrowroot or rice flour (or combination)
1/4 C walnut flour (gently blend until fine, overblend and you'll have butter)
1 t baking soda
1/2 t pink salt (or other sea salt)
3 C gf rolled oats
1 C coarsely chopped walnuts (or up to 1/4 cup more if you like)
1 C black currants or raisins (optional)

Preheat oven to 375 degrees.  Mix together the first 4 ingredients until well blended (room temperature works best but my syrup was cold and it blended fine).  Add eggs and vanilla.  In a separate bowl, combine flours, baking soda and salt.  Mix, then stir into wet ingredients.  Fold in oats, walnuts and currants.  Use a small scoop to place on cookie sheet and slightly flatten.  These don't spread.  Bake for 12 minutes, remove from oven and allow to cool for a minute or 2, then transfer to cooling rack.  I store mine in the freezer.  They can be eaten straight out of the freezer or allow to warm to room temperature.