Ingredients
Scale
- 1 cup almond meal
- 1 cup old fashioned oats
- ¾ cup finely shredded unsweetened coconut
- 1 teaspoon baking powder
- 1/3 cup packed light brown sugar
- 1 tablespoon vanilla bean paste
- 1 large egg
- 2 tablespoons crunchy almond butter
- ¼ cup melted coconut oil
- ½ cup raisins
Instructions
- In a medium bowl, stir together the almond meal, oats, coconut, and baking powder. Add in the sugar, vanilla, egg, almond butter, and coconut oil. Mix until the dough just about comes together. Add in the raisins and finish mixing the dough.
- Refrigerate the dough for at least 1 hour and up to overnight. When ready to bake the cookies, preheat the oven to 350 degrees F. Divide the dough into 12 roughly equal portions, roll into balls, flatten slightly and place on a parchment lined baking sheet.
- Bake for about 15 minutes until slightly golden brown on the outside and still tender in the center. Serve warm or cool completely on the pan. Cookies may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw in the microwave about 1 minute.
Notes
Additional chilling time is necessary
- Prep Time: 10 minutes
- Cook Time: 15 minutes