Paleo N'Oatmeal Cookies: The Whole Smiths Cookbook Review
 
Prep time
Cook time
Total time
 
Dana:
Serves: 12 large cookies
Ingredients
  • 1 large egg
  • ¼ cup honey
  • 1 Tbsp unsalted butter, at room temperature
  • 1½ cups almond flour
  • ½ cup tapioca flour
  • ¼ cup coconut sugar
  • 2 Tbsp unsweetened, shredded coconut
  • 1 Tbsp ground golden flaxseed
  • 1½ tsp ground cinnamon
  • 1 tsp baking powder
  • ⅛ tsp salt
  • ½ cup raisins
Directions
  1. Preheat the oven to 350 F. Line a large baking sheet with parchment paper.
  2. In a medium bowl, whisk together the egg, honey, and butter until well combined. Set aside.
  3. In a separate large bowl, thoroughly combine the almond flour, tapioca flour, coconut sugar, shredded coconut, flaxseed, cinnamon, baking powder, and salt.
  4. Add the egg mixture and stir to combine well. Add the raisins and stir to incorporate.
  5. Scoop a mound of about 1½ Tbsp of the cookie dough and plop (yes, plop...it's fun!) it onto the prepared baking sheet. Repeat with the remaining dough, leaving about 2 inches of space between each mound.
  6. Bake for 12 minutes, or until the edges are lightly browned. Let cool for 3 minutes on the baking sheet, then transfer to a wire rack to cool completely before serving. Store in an airtight container for up to 3 days.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/paleo-noatmeal-cookies-the-whole-smiths-cookbook-review/