PALEO RAISIN COCONUT COOKIES

These cookies are very similar to oatmeal cookies without the oatmeal. I like this recipe as they have raisins and coconut. In some ways they are similar to Dad's cookies. I adapted this recipe from 'Against all Grain' by Danielle Walker. The cookies do not have many ingredients and are based on almond flour and coconut flour. What I also like about these cookies is that they are low in sugar. Of course raisins add to the sweetness. 

I used a small dough cookie scooper and made 24 small cookies. You can use a larger spoon or scooper to make a larger cookie. I used Crisco for vegetable shortening but you could use butter or coconut oil. To get an egg to room temperature, I let it sit on the counter for 15 minutes. You could go longer than that. Since I used creamed honey, I heated the required amount in the microwave for 20 seconds to soften it up. I forgot to add the flaxseed in my haste of mixing the dry ingredients. I didn't notice any difference. I used an apple spice mixture instead of regular nutmeg and liked the taste.  

A friend was visiting after the cookies came out of the oven and the cookies got the thumbs up from everyone.

I used a mixmaster to make these cookies. 

Small scooper used to make 24 cookies.

After the cookies are flattened using parchment paper + the back of a spoon.

Cooling on a rack.

INGREDIENTS:

1/4 cup shortening, soften
1 large egg, room temperature
1/3 cup honey
1 tsp vanilla

1 cup almond flour
2 tbsp coconut flour
4 tsp cinnamon 
3/4 tsp nutmeg OR apple pie spice
1/2 tsp baking soda
1/4 tsp sea salt
2 tsp ground flaxseed

3/4 cup finely shredded unsweetened coconut
1/2 cup raisins

DIRECTIONS:

Preheat the oven to 350 degrees F.

Either using a mixmaster or an electric hand mixer, placed the shortening and egg in a bowl and cream them together for one minute. Add the honey and vanilla and mix for another minute or so until creamy. 

In a separate medium size bowl, mix together the flours, cinnamon, nutmeg, baking soda, salt and flaxseed. Stir to combine. Add the dry ingredients to the wet mixture and mix for a minute or until combined. Scrape down the sides of the bowl and mix for another 30 seconds to one minute. Add the coconut and raisins and combine for another minute.

Line a large baking/cookie sheet with parchment paper. Using a dough scooper or spoon, drop balls of dough the size of a small golf ball onto the parchment paper with a little bit of spacing between each spoonful. Using a small piece of parchment paper, place the paper over the cookie and gently press down using the back of a spoon. They should be about 1/4 inch thick. 

Bake for 12 to 15 minutes until the edges are brown. Let them cool on the cookie sheet for 5 minutes before transferring them to baking rack to cool. Makes 12 to 24 cookies.