Let me start by saying these cookies are amazing! They are oatmeal raisin cookies, without the oatmeal! How does that work you ask? I wondered the same thing when I found this recipe. I made a few substitutions and was amazed at how good these were! They take me back to my childhood, reminding me of the awesome oatmeal raisin cookies we always bought from the grocery store (before GMOs and all that junk).
These cookies have the perfect texture. The outside has an ever so slight crunch with a chewy bite. Oh my goodness, did I mention how good these are?
- 1/2 cup almond butter
- 1/4 cup organic Cashew Butter
- 1/4 cup organic Raw Coconut Butter (If you don’t have this, additional cashew butter works as well too!)
- 1/3 cup organic Coconut Nectar
- 1 organic egg
- 2 tsp organic vanilla extract
- 1/2 cup organic unsweetened coconut flakes
- 2 tsp organic ground cinnamon
- 1/2 tsp organic baking soda
- scant 1/2 tsp sea salt
- 3/4 cup organic raisins
1. Preheat oven to 350F. Line a cookie sheet with parchment paper.
5. Spoon a decent scoop of batter onto the lined cookie sheet. Mine were about 1 1/2 tablespoon sized scoops and made large cookies. If you want smaller sized cookies, go for a tablespoon. Space them about an inch apart.
6. Bake for 10 – 12 minutes (mine took 11 minutes). Rotate cookie sheet about 2/3 through cooking time. Transfer cookies to a cooling rack.
As you can see, these rose nicely. I still can’t believe how awesome these taste…
Store in an airtight container.