I am a big cookie monster. I just love to snack on them. but not the refined sugars and flours that are usually associated with them. I am not 100% grain-free by any means. However, I do try to be conscious of the amount of grains I consume, and substitute with healthier options! The two definite winners, in my opinion, for healthier flour options are coconut flour and almond flour or any nut flour really. Since discovering these flours, and their health benefits, I have been using them all the time.
A few weeks ago, I began making my own almond flour and quickly realized how easy it is to make and that is much cheaper to whip up your own as well. I compared the prices of organic almonds and organic almond flour at my local health food store: 2.2 lbs of organic almonds are $18.59 and 2.2 lbs of organic almond flour is $26.00. That is a savings of $7.41. Not too shabby. And, 2 cups of almonds is approximately 2 cups of almond flour! Now that I had almond flour, I needed to bake some cookies.
I found an Almond Flour Frosted Sugar Cookie recipe over at the Dextoxinista, and fell in love. That frosting is very nice spread over her cookies. I adapted her original recipe to make my own
Almond Flour Raisin Cookies
Yields 20-24 small cookies
- 2 cups of homemade almond flour—>Recipe Here
- 1 Tbsp of coconut flour—>Buy Here
- 1/4 cup of coconut oil—>But Here
- 1/4 cup of *raw organic honey—>Buy Here
- 1/4-1/2 cup if raisins
- 1tsp of vanilla flavor
- Cinnamon to taste. I love cinnamon.
- Make your own almond flour (a much cheaper option than store-bought variety)
- Preheat the oven to 350F.
- Combine all the cookie ingredients in a large bowl and mix together until a nice, creamy cookie dough texture is formed.
- I used my hands to mix up the ingredients, just to make sure all the raisins combined well.
- Scoop out the dough into little balls and press each on a cookie sheet.
- Bake the cookies for about 10 minutes or until golden around the edges.
Tips and notes
- I used liquid honey the first time I made these cookies. I didn’t add enough coconut flour and the dough was much more liquidy. My only suggestion would be to play around with the amount of coconut flour. Coconut flour absorbs liquids quickly. Therefore, by adding more coconut flour it will absorb the honey or maple syrup or and hopefully make it a thicker textured dough.
- The reason I used raw honey this time around is because it is has a creamy, and thick texture, which made the cookie dough nice and thick. Actually- just right.
- Add chocolate chips (make your own here) instead of raisins or have both.
How do you like your cookies? What are your favorite cookie recipes? Do you have a recipe to share?