The smell of homemade cookies is enough to make anyone feel like a child again. The sweet blend of flour, sugar and butter linger in the air and lure you in like a spider lures its prey.
Cookies were one of my grandmother’s favorite ways to say, “I love you.” Whether it was a traditional homemade chocolate chip cookie, an overnight cookie, sugar cookie or my favorite oatmeal cookie, her cookies made me feel whole. But they weren’t wholesome or good for you.
Fast forward 40 years and cookies have been elevated to new heights of wholesomeness. Today’s cookies don’t require flour or sugar, but better for you alternatives, such as almond flour and unrefined sweeteners, like honey, maple syrup or coconut sugar.
Always on the hunt for the perfect cookie recipe, we like them slightly crispy on the edges, definitely chewy on the inside, and not too sweet, but with texture and flavor and we finally hit the jackpot. These cookies are a cousin to the beloved oatmeal cookie, but, guess what? There’s no oatmeal in the recipe.
Instead, we opt for a combination of almond flour and tapioca starch, which give these cookies the highly desirable chew factor. Add in unsweetened shredded coconut, raisins and chopped walnuts and these cookies become even better than the oatmeal cookie you longed for as a child. A heaping spoonful of cinnamon and a drizzle of vanilla add both depth of flavor and a hint of spice.
The sweetness comes from a bit of honey, which could easily be replaced with maple syrup, and a few tablespoons of coconut sugar. Together, they are neither too sweet nor not sweet enough, but just right.
If you have two bowls and about 15 minutes to burn, these cookies can be in the oven and ready for everyone to feel like a kid again. Only this time, let’s celebrate with two cookies, since they are absolutely good + good for you.
If you dream of the oatmeal cookies of your childhood, but aren't loving oats or grains these days, this cookie will blow your mind and have you singing its praises. Almond flour and tapioca starch are combined with coconut, raisins and walnuts for the right texture and plenty of cinnamon and vanilla set the stage for a perfectly good + good for you cookie.
- 1 large pastured egg at room temperature
- 1/4 cup local honey at room temperature
- 1 tablespoon unsalted butter or vegan butter at room temperature
- 1 1/2 cups almond flour
- 1/2 cup tapioca starch
- 3 tablespoons coconut sugar
- 1/4 cup unsweetened shredded coconut
- 1 tablespoon ground flaxseed
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/8 teaspoon kosher or sea salt
- 1/2 cup raisins
- 1/2 cup walnuts chopped
Preheat the oven to 350 and line a large baking sheet with parchment paper.
In a medium bowl, add the egg, honey and butter and whisk together until well blended.
In another medium size bowl, thoroughly combine the almond flour, tapioca starch, coconut sugar, shredded coconut, ground flax, cinnamon, baking powder and salt.
Add the egg mixture to the flour mix and stir well to combine. Add the raisins and chopped walnuts and stir until incorporated.
Using a cookie scooper or a tablespoon, scoop a mound of the batter onto the prepared baking sheet and continue making mounds until you have 12 cookie mounds. These do not need to be perfect as they will spread and take their own unique form, so leave about 2 inches between each cookie.
Bake for 12-18 minutes, until they are lightly golden brown on the edges and tops.
Let cool for 3 minutes on the baking sheet and then transfer to a wire rack so they can cool completely before serving.
Store in an airtight container for up to 3 days.
If you are not a raisin person, try dried cranberries or cherries and feel free to switch up the nuts as well. Pecans would be a great alternative for crunch factor.