Almond Butter Raisin Cookies Vegan Gluten Free
Soft, chewy, and bursting with natural sweetness, these Almond Butter Raisin Cookies are the ultimate guilt-free treat! Completely vegan and gluten-free, this easy recipe relies on wholesome ingredients like creamy almond butter, sweet maple syrup, and protein-packed flaxseed to create a delightfully moist cookie dough. A hint of warm cinnamon complements the chewy raisins, while almond flour ensures a tender, melt-in-your-mouth texture. Ready in under 30 minutes, these cookies are perfect for satisfying your sweet tooth or serving as a quick snack. Whether you're following a plant-based or gluten-free lifestyle, these cookies are sure to become your go-to indulgence!
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Recipe Information
Ingredients
- 1 cup almond butter (unsweetened and creamy)
- 1 cup maple syrup
- 2 tablespoons ground flaxseed
- 5 tablespoons water
- 1.5 cups almond flour
- 0.5 teaspoons baking soda
- 1 teaspoon cinnamon (ground)
- 0.25 teaspoons salt
- 0.75 cup raisins
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small bowl, combine the ground flaxseed and water. Stir well and let it sit for 5 minutes to create a flax 'egg'.
In a large mixing bowl, whisk together the almond butter, maple syrup, and vanilla extract until smooth and well combined.
Add the flax 'egg' to the wet mixture and stir until incorporated.
In a separate bowl, combine the almond flour, baking soda, cinnamon, and salt. Mix the dry ingredients thoroughly.
Gradually add the dry mixture to the wet ingredients, stirring until a sticky dough forms.
Fold in the raisins until evenly distributed throughout the dough.
Using a tablespoon or small cookie scoop, drop dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Flatten each dollop slightly with the back of a spoon or your hand to create a cookie shape.
Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers will still look soft but will firm up as they cool.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store leftovers in an airtight container at room temperature for up to 5 days or in the freezer for longer storage.
Nutrition Facts
Calories |
3523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.9 g | 273% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1285 mg | 56% | |
| Total Carbohydrate | 394.9 g | 144% | |
| Dietary Fiber | 49.7 g | 178% | |
| Total Sugars | 306.4 g | ||
| Protein | 87.8 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1086 mg | 84% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2799 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
