Almond butter, almond meal and slivered almonds combine with raisins to give this Paleo and vegan-friendly cookie an amazing taste and texture

I went through a stage of not wanting to experiment with cookies, cakes and slices recently while I was on the Whole30, because I couldn’t do any taste testing while baking to ensure the recipe was turning out ok.  But, since I’ve learned some healthier habits while baking i.e. putting the mixing spoon on paper towel instead of my mouth, always having water on hand to sip while mixing, I thought I’d give some experimenting a try again.  

I’d had this recipe in my ‘to try’ list for ages.  Originally it was for almond butter blondies (original recipe here).  I actually made the recipe as a slice to begin with, but found it was really difficult to cut, but the taste was awesome.  And it also included chocolate chips in it.  While chocolate isn’t always an issue, and some is definitely worth having at times, I wanted to change it up and use dried fruit, to Abby’s disgust.

So, I changed it up.  A lot.  And I love these even more than the taste of the original blondies.  Grant loved them too – he said they were totally different to most of my normal cookies.  And since he loves change, these were a definite hit in our family.  Except for Abby – she didn’t try any because of the raisins.  Oh, well, maybe she’ll get over her hatred of dried fruit some time …!

You’ll love these too, unless you’re against dried fruit as well.  Try them.  Go on!


Triple almond raisin cookies

Prep Time 10 minutes
Cook Time 10 minutes


  • 1/4 cup unsweetened almond milk
  • 1/2 cup coconut sugar
  • 1 tbs flaxseed meal
  • 2 tsp vanilla
  • 3/4 cup smooth almond butter
  • 1 cup almond meal
  • 2 tbs tapioca starch
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 cup slivered almonds
  • 1/2 cup raisins


  1. Preheat oven to 350F and prepare two baking trays with parchment paper.
  2. Mix the milk, sugar, flaxseed, vanilla and almond butter together until well combined. This may take a while if the almond butter is not easy to stir, so warm prior to adding if needed.
  3. Add all dry ingredients except the almonds and raisins to the mixture and mix.
  4. Fold in the almonds and raisins until well combined.
  5. Place tablespoonfuls of the dough on the trays and flatten slightly with your hand (these do not spread).
  6. Bake for 10 minutes. Leave on tray for 10 minutes before moving to a wire rack for the final cooling.