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Soft and Chewy Paleo Cinnamon Raisin Noatmeal Cookies on Wire Rack with Milk Glass

Paleo Cinnamon Raisin Noatmeal Cookies

  • Author: Faith
  • Total Time: 30 mins
  • Yield: about 18 cookies, 9 servings 1x


Paleo Cinnamon Raisin Noatmeal Cookies are cinnamon-spiced with rich buttery, nutty flavor, soft and chewy texture (thanks to shredded coconut), and bursts of sweet raisins.


  • 1/2 cup (113 g) unsalted grass-fed butter, at room temperature (see Note)
  • 1/2 cup (96 g) coconut sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (168 g) almond meal or flour (see Note)
  • 1 cup (80 g) finely shredded unsweetened coconut
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup (80 g) raisins (golden raisins or regular raisins)
  • 1/2 cup (56 g) sliced almonds


  1. Preheat the oven to 350F; line 2 large baking sheets with parchment paper or silpat liners.
  2. Cream together the butter and sugar in a large bowl, and then beat in the egg and vanilla. Stir in the almond meal or flour, shredded coconut, cinnamon, salt, and baking powder. Stir in the raisins and almonds.
  3. Scoop the dough into 2-tablespoon-sized balls and arrange them on the baking sheets. Slightly flatten each ball.
  4. Bake until the cookies are golden on the bottom and along the outside, about 14 minutes.
  5. Let the cookies cool on the trays before removing.


Grass-fed Butter: If you prefer, you can use coconut oil instead.

Almond Meal or Flour: Either will work in this recipe; almond flour will yield a slightly darker “whole wheat” look to the cookies.

  • Prep Time: 16 mins
  • Cook Time: 14 mins


  • Serving Size: 2 cookies
  • Calories: 353
  • Sugar: 14
  • Sodium: 139
  • Fat: 29
  • Saturated Fat: 13
  • Trans Fat: 0
  • Carbohydrates: 23
  • Fiber: 4
  • Protein: 7
  • Cholesterol: 73