Unsweetened shredded coconut is the secret behind the chewy texture of this cookie, which is reminiscent of the oatmeal cookies many of us grew up enjoying. So grab a glass of almond milk and get ready for these delightful honey-sweetened treats!
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Course: Dessert
Cuisine: American
Keyword: grain free baking recipes, paleo oatmeal cookies
Diet: Dairy Free, Gluten Free, Paleo, Vegetarian
Servings: 18cookies
Calories: 110kcal
Author: Kelly Smith, Reprinted with permission from Everyday Grain-Free Baking
Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
In a small bowl, combine the almond flour, coconut flour, baking soda and salt.
In a large mixing bowl, add the butter (or palm shortening), coconut oil, honey, vanilla and cinnamon. Using a stand mixer or electric hand mixer, blend together until smooth and creamy.
Add the dry ingredients to the wet and mix well to combine. Then add the shredded coconut; continuing to mix until well combined.
Using a rubber spatula, fold in the raisins. Then drop the dough by rounded spoonfuls at least two inches apart onto the parchment-lined baking sheet. Use your fingers to slightly flatten the cookies into rounds.
Bake for 8-10 minutes, until golden brown along edges. Allow the cookies to completely cool on the cookie sheet, as they will be very soft and crumbly when hot. Once cooled, they transform into the ultimate deliciously chewy treat!