Grain-Free Cinnamon Raisin Honey Cookies

Cinnamon Raisin Honey Cookies

 

The grain-free, gluten-free, egg-free, sugar-free, wonder cookies!  These are so good!

 

Yields 24 scrumptious cookies.

 

Ingredients:

• 2.5 cups blanched almond flour
• 2 teaspoons coconut flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 4 tablespoons softened butter (preferably unsalted)
• 4 tablespoons coconut oil
• ½ cup honey
• 2 teaspoons vanilla extract
• 4 teaspoons ground cinnamon (preferably Ceylon cinnamon)
• 1 cup raisins
• ½ cups chopped pecans

 

Directions:

1. Preheat oven to 350 degrees F.
2. Combine almond flour, coconut flour, baking soda and salt.
3. In a separate, large mixing bowl, using a hand mixer, blend together the butter, coconut oil, honey, vanilla and cinnamon.
4. Add dry ingredients to the wet mixture and blend with hand mixer for 15-30 seconds until blended. Use soft spatula to scrape sides and ensure all dry ingredients are well blended with the wet ingredients.
5. Fold in raisins and pecans until evenly mixed in.
6. Divide dough in half and bake one cookie sheet at a time so that cookies brown evenly. Usually about 12 cookies per cookie sheet. On large baking sheet lined with parchment paper, add 2-inch rounded spoonfuls about 1 inch apart.  Flatten each cookie with spoon or fingers.
7. Sprinkle a dash of cinnamon on top of each cookie (optional).
8. Bake in 350 degree oven for about 8 minutes until edges are golden brown.
9. Let cool for 10 minutes to allow cookies to firm up. Once cooled down, cookies will hold together nicely.

 

 

Tidbit:  With no egg added, these are perfect for camping or outdoor adventures, as they do not need to be refrigerated.

 

 

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Adapted from “Almost Oatmeal Cookies” – Everyday Grain-Free Baking: Over 100 Recipes for Deliciously Easy Grain-Free and Gluten-Free Baking by Kelly Smith