No Added Sugar Cinnamon-Spice Raisin Cookies
Author:
Serves: About 25
For a chocolate version, use regular raisins instead of golden raisins and add cocoa powder to the mix.
Ingredients
- 2 cups California golden raisins
- 3 cups almond meal
- 2 tablespoons almond butter or cashew butter
- 1/4 cup coconut oil
- 2 tablespoons water
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cloves
- Large pinch of salt
Instructions
- In a medium bowl, warm 3-4 cups of water in the microwave for 3 minutes. Add golden raisins and let them plump for about 5-10 minutes.
- Drain the raisins and transfer to a food processor. Blend until pureed, about 2 minutes. Add remaining ingredients and process until fully combined and blended, scraping down sides as needed.
- Using a spoon, scoop spoonfuls of batter and form balls. The batter is very sticky, so wet hands are helpful. Place them 2 inches apart on a well greased cookie sheet. Flatten with the back of a spatula.
- Bake at 325 for 15-20 minutes until the tops are golden. The bottoms have the tendency to brown, so you may want to check after about 15 minutes.
- Let cool a few minutes on the baking sheet, transfer to a wire rack to cool fully. Will keep in a covered container at room temperature for a few days, or store in the refrigerator for a week or so.
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