Ingredients

The following ingredients have 6 Servings
  • 1 1/4 cups blanched almond flour
  • 1/4 cup tapioca flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 3/4 teaspoon cinnamon
  • 1 "flax egg": 1Tbsp ground flaxseed mixed with 2.5 tbsp water (allowed to sit for 10-15 mins *See note to sub with eggs)
  • 1/4 cup smooth almond butter (unsalted)
  • 1/4 cup coconut oil (solid but soft (use refined to avoid coconut flavor))
  • 1/4 cup pure maple syrup
  • 2 tablespoons coconut sugar (or maple sugar )
  • 1/2 tsp pure vanilla extract
  • 2/3 cup raisins

Instruction

  • Prepare the flax egg as described in the ingredients section before beginning. Preheat your oven to 350 degrees F.
  • Whisk together the almond and tapioca flours, baking soda, salt and cinnamon, and set aside.
  • In a separate bowl with an electric mixer, cream together the almond butter and coconut oil until smooth, then add the maple syrup and vanilla and continue to mix until very smooth. Add in the flax egg and beat on low until fully combined.
  • Slowly mix in the flour mixture (with a spoon) until a sticky cookie dough forms, then fold in the raisins and chill the mixture for about 15 minutes or up to one hour.
  • Using a medium cookie scoop, scoop the mixture by 1.5 tablespoons onto a cookie sheet, about 2 inches apart since they will spread.
  • Bake in the preheated oven for about 12-13 minutes or until cookies are set in the center and beginning to brown around the edges. They will be very soft but don’t over-bake to maintain a chewy texture.
  • Remove from oven and allow to cool on the baking sheet for about 5 minutes, then carefully transfer to wire racks to cool completely. Makes 12-14 cookies. Enjoy!