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.
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.