Coconut raisin cookies
Prep Time
15 mins
Cook Time
15 mins

(Paleo, gluten-free, dairy-free, egg-free, no refined sugar)

Servings: 16
  • 1 cup almond meal 100g
  • 1/4 cup coconut flour 32g
  • 1 tsp baking soda
  • 6 tbs coconut oil 84g, softened
  • 3/4 cup coconut sugar 150g
  • 2 tsp vanilla extract
  • 1 tbs cinnamon
  • 1/4 cup unsweetened applesauce
  • 1 cup raisins
  1. Preheat oven to 350F (170C) and line two baking sheets with parchment paper.
  2. Stir together the almond meal, coconut flour and baking soda in a medium mixing bowl. Set aside.
  3. Mix together the coconut oil and coconut sugar until well combined.
  4. Beat in the vanilla extract, applesauce and cinnamon and mix until well combined.
  5. Gradually stir in the flour mixture until all combined. Fold in the raisins until well dispersed.
  6. Drop tablespoonfuls of dough onto baking sheet and bake for 12 minutes.
  7. Let cool completely on baking sheet and store in an airtight container for up to 3 days (if they last that long!).
Recipe Notes

Adapted from