These almond raisin cookies are a light, sweet and chewy delight! The recipe is super simple and quick to make. After minimal prep time and around 10 minutes baking time, you’ll have your new favorite homemade cookie. The recipe uses olive oil and maple syrup both of which can easily be swapped out for your sweetener or oil of choice. And they are gluten-free, dairy-free and egg-free making them vegan-friendly. Enjoy!
ALMOND RAISIN COOKIES RECIPE
Prep time: 10 minutes
Baking time: 10-12 minutes
Total time: 20 minutes
- 2 CUPS ALMOND FLOUR
- 1/2 TEASPOON BAKING SODA
- 1/4 TEASPOON SEA SALT
- 1.5 OUNCES OF RAISINS
- 6 TABLESPOONS (GRADE A, LIGHT AMBER) MAPLE SYRUP
- 4 TEASPOONS OLIVE OIL
- 2 TEASPOONS PURE VANILLA EXTRACT
Preheat oven 350 degrees.
Line a cookie sheet with parchment paper.
Add all of the dry ingredients (except the raisins) together in a large bowl and whisk, then set aside.
In a medium size bowl, add all of the wet ingredients and stir. Pour the wet mixture into the bowl with the dry ingredients, and stir until a soft moistened dough forms. Add the raisins and stir until combined.
Scoop the dough (about 1.5 tbsp) into about 14 balls onto the cookie sheet. Press down to flatten.
Bake in the oven at 350 degrees for 10-12 minutes or until they turn a light golden brown. Remove and let cool for 5 minutes. Serve them warm and when leftovers have completely cooled, you may store them in a sealed container at room temperature for a few days. Enjoy!