Triple almond raisin cookies
Prep Time
10 mins
Cook Time
10 mins

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

Servings: 24
  • 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.