nut butter coconut raisin cookies

These cookies are a huge favorite around my house, and everyone I share them with seems to love them too. I think they’re a good “breakfast cookie”, since they really are quite healthy, made with whole grain and fruit. They do have a bit of sugar, but coconut sugar is unrefined and low-glycemic. I have made them two ways – the traditional way with peanut and almond butters and butter, and the allergen-free/vegan way, which really IS just as good. Most people don’t even notice the difference. Both versions are gluten-free.

Here is the recipe, with allergen-free substitutions noted. You’ll love these! xo

INGREDIENTS

  • organic unsalted butter, 4 T {vegan substitute: warmed coconut oil or coconut spread}
  • coconut sugar, 3/4 cup
  • peanut butter, almond butter or combination of the two, 1 cup {nut-free substitute: sesame seed butter}
  • 1 egg + 1 egg yolk {vegan substitute: 1 1/2 tablespoon ground flax seed meal + 4 tablespoons warm water}
  • vanilla extract, 1 tablespoon
  • gluten-free rolled oats, 2 1/4 cups
  • aluminum-free baking soda, 1 teaspoon
  • fine sea salt, 1/4 teaspoon
  • raisins, 1 1/2 cups
  • shredded coconut, 1/2 cup

METHOD

  1. Beat together butter and sugar in a large bowl.
  2. Slowly mix in the nut butter, egg and vanilla until creamy.
  3. In a separate bowl combine the oats, baking soda, salt and coconut, then stir into the butter mixture until well combined.
  4. Gently stir in the raisins.
  5. Drop spoonfulls of batter onto a parchment-lined baking sheet. You’ll want to form the cookies a bit with your hands by pressing down and shaping them.
  6. Bake at 325 degrees for about 12-14 minutes. The bottoms of the cookies will be golden brown, and the center of the cookies may seem a little less than done, which is okay.
  7. Allow the cookies to set on the cookie sheet for a few minutes before transferring them to cooling racks.

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