These delicious cookies, chock full of coconut, walnuts and raisins are the product of our very recent visit to my parents.
Today the boys and I returned home to Colorado from visiting them in California. We went to have some family bonding time and distract them from a health issue one of them has been dealing with over the past year.
While there, we were able to see my sister, Dina and hang out with her. Of course, I wanted to know what she’s been cooking lately. Among many other things, she’s been making a version of my chocolate chip cookies sans chocolate, adding coconut, walnuts and raisins.
After making dinner and doing a few loads of laundry, I eagerly popped these in the oven. They were every bit as good as she said they would be.
Dina's Delightful Cookies
Ingredients
- ¼ cup grapeseed oil or palm shortening
- ¼ cup agave nectar or honey
- 1 teaspoon vanilla extract
- 1¼ cups blanched almond flour (not almond meal)
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- ½ cup walnuts, toasted and chopped
- ½ cup unsweetened shredded coconut
- ¼ cup raisins
Instructions
- In a large bowl, combine oil, agave and vanilla
- In a medium bowl, combine almond flour salt, baking soda, walnuts, coconut and raisins
- Stir dry ingredients into wet, mixing thoroughly
- Form dough into 1-inch balls and flatten onto a parchment paper lined baking sheet
- Bake at 350°F for 8-10 minutes, until golden brown around the edges
- Cool and serve
The dough for these cookies tends to be a little crumbly so you’ll need to use some extra pressure when forming it into balls. In terms of other information regarding this recipe, I toasted the chopped walnuts, though not the shredded coconut. No reason really, other than instinct. I cook quite a lot by instinct so it’s kinda funny to me when people ask why I do things a certain way. Often there is no conscious reason.
Dina uses these as a breakfast cookie. While I myself don’t do well eating sweets for breakfast, many of you might find these a tempting and delicious way to start your day. I’ll be saving mine for dessert. Either way, thanks Dina, and yum!
Michelle says
Honestly, I have made these several times with a few changes and these are our new favorite cookies! Here are my changes: cut the agave in half, used sweetened coconut, only had currents on hand instead of raisins, added hand full of dark chocolate chips. I froze whatever we didn’t eat the first day (doubled the recipe). Honestly, we could have eaten them all but held our ground. So I am curious to try these with stevia next time.
One question: Do you know how many calories are in each cookie? My husband wanted to eat the entire bag but figured they were loaded in calories and sugar!
Linda Collier says
NEW favorite cookie recipe! I added orange zest. Thanks for a winner of a recipe!
Misty says
These were yummy. I added an egg and used liquid stevia instead of agave and they turned out beautifully. A perfect breakfast cookie!
girlcannotliveonbreadalone says
I added cinnamon to these and pressed them into an 8×8 pan to make bars! I am anxiously awaiting the completion of the baking process!! The batter tasted amazing though!
erin says
These were awesome … I added an egg to see what it would do and they turned out amazing! – thanks again erin
Natalie says
I just made an improvised version of these cookies. I only had 3/4 cup of almond flour, so I used 3/4 cup oats as well. Instead of raisins I used the cranberries I had on hand. Delicious!! It was hard to not eat all of the cookie dough…
elana says
Great comments, folks!
Here is a summary of some highlights:
1) Several people added chocolate to these which I think would be lovely.
2) Jenn added a cinnamon spice mix –Yum.
Enjoy the cookies,
Elana
Theresa Watson says
Dear Elana,
I made these over the weekend — I didn’t toast the walnuts because I was being lazy — but I added 1/2 cup of chocolate chips — you can never have enough chocolate — they came out so very yummy. Thanks again Elana for a wonderful recipe!!
Theresa Watson
Merritt Island, FL
Jenn says
This was my first time trying agave in a recipe and I couldn’t be more happy. They were absolutely delicious! The only thing I changed was I used a tsp of cinnamon spice mix that had (cinnamon, nutmeg, allspice, orange peel, cloves and ginger) and I didn’t have any parchment so I used a muffin tin liner which made for perfectly shaped cookies.
LK- healthy delicious says
these sound great! do you use dried coconut or fresh? does it even matter?