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
- Preheat the oven to 350F; line 2 large baking sheets with parchment paper or silpat liners.
- 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.
- Scoop the dough into 2-tablespoon-sized balls and arrange them on the baking sheets. Slightly flatten each ball.
- Bake until the cookies are golden on the bottom and along the outside, about 14 minutes.
- 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