Paleo Oatmeal and Raisin Cookie
Indulge in guilt-free goodness with these Paleo Oatmeal and Raisin Cookies, a wholesome twist on the timeless classic! Crafted without traditional grains, this recipe uses nutrient-rich almond flour and unsweetened coconut flakes to create a chewy, oat-free base that's perfectly spiced with ground cinnamon. Sweetened naturally with pure maple syrup and packed with plump raisins and crunchy walnuts, these cookies are both paleo-friendly and irresistibly satisfying. With just 15 minutes of prep time, they come together effortlessly, making them the perfect healthier dessert or snack. Whether you're following a paleo diet or simply looking for a refined sugar-free treat, these cookies deliver big flavor in every bite. Plus, they’re easy to store for up to five days—if they last that long!
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Recipe Information
Ingredients
- 2 cups almond flour
- 1 cup unsweetened coconut flakes
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup coconut oil, melted
- 0.5 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 large egg
- 0.75 cup raisins
- 0.5 cup chopped walnuts
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, combine the almond flour, unsweetened coconut flakes, ground cinnamon, baking soda, and salt. Mix until all the dry ingredients are well combined.
In a separate medium bowl, whisk together the melted coconut oil, pure maple syrup, and vanilla extract until smooth.
Add the egg to the wet ingredients and continue whisking until fully incorporated.
Pour the wet ingredients into the dry ingredients and stir together until a dough forms.
Fold in the raisins and chopped walnuts until they are evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Gently flatten each cookie ball with your fingers or the back of a spoon to help them spread evenly.
Bake the cookies in the preheated oven for 10-12 minutes or until the edges are golden brown.
Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your Paleo Oatmeal and Raisin Cookies! Store any leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
4064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 336.8 g | 432% | |
| Saturated Fat | 178.9 g | 894% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 2008 mg | 87% | |
| Total Carbohydrate | 255.7 g | 93% | |
| Dietary Fiber | 50.8 g | 181% | |
| Total Sugars | 168.9 g | ||
| Protein | 69.5 g | 139% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 690 mg | 53% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2130 mg | 45% | |
*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.
