Dina’s Delightful Cookies

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Ingredients
Instructions
Nutrition

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.

Ingredients
Serves:
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Instructions
  1. In a large bowl, combine oil, agave and vanilla
  2. In a medium bowl, combine almond flour salt, baking soda, walnuts, coconut and raisins
  3. Stir dry ingredients into wet, mixing thoroughly
  4. Form dough into 1-inch balls and flatten onto a parchment paper lined baking sheet
  5. Bake at 350°F for 8-10 minutes, until golden brown around the edges
  6. 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!

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

36 responses to “Dina’s Delightful Cookies”

  1. I make these cookies every mother’s day and thanksgiving! they are a big hit! i used palm oil last time and it made for a really great flavor and gave them a little extra color.
    Thank you for posting this one!!

  2. Yum! I think these are delicious. I used currants instead of raisins, but otherwise kept the recipe as is. A great dairy, egg, gluten free option. My son and I thank you for all of your great recipes Elana!

  3. When these first came out of the oven, I wasn’t all that impressed, but then had a change of heart when they cooled. I think the coarse texture of the almond flour was overpowering when they were warm, but it mellowed after they hardened a bit at room temperature. Nonetheless, I think I’m going to do A half cup of almond flour next time and 3/4 coconut flour for a smoother texture. And the dash of pumpkin pie spice was a perfect addition I’m glad I put in as another reviewer suggested! Thanks eland!

  4. I took the base of this cookie concept and altered it as I had Meyer Lemons I wanted to use. I doubled the almond flour, salt and baking soda then added nearly doubled butter and maple syrup, making up the difference with freshly squeezed Meyer lemon juice (about 2 Tbsp). And I added 1 Tblsp of vanilla. I added the zest of that same lemon, about 1/2 cup of raisins and 1/2 c. of coconut slivers along with 1/2 c. of sliced almonds. Wow. Lovely perfume and great textural interest with the coconut and the raisins. Very delicious and a bit eccentric.

    • I substituted coconut oil and grade B maple syrup for the agave and grapeseed oil. Then since I doubled the recipe I did half walnuts and half pecans (both roasted). I toasted the unsweetened coconut and added chopped dates instead of raisins. With half of the batch I drizzled melted semi-sweet chocolate. With the other half I added 1/4 tsp cinnamon. We loved them!

  5. I subbed coconut oil and honey for the grape seed oil and the agave, and used macadamia nuts instead of walnuts and they were the best cookies I’ve ever made! Thank you!!

  6. I just made these cookies. It’s amazingly delicious. I substituted the grapeseed oil and agave syrup for coconut oil and honey and it turned out beautifully. Thank you for an amazing recipe.

  7. Just made these and did not find the dough to be dry at all. BUT–while they are very tasty, I found them to be a bit too sweet. I will make again, but reduce the agave down to 3 Tablespoons, instead of the full quarter cup.

  8. I just finished baking these and they are delicious. I did like another commentor here and added an egg as the dough was really dry. I also made them as bar cookies as I was too tired to do anymore than that tonight. :) Definitely a recipe I will make again!

  9. I’ve made these cookies several times and they are my husband’s favorite. This evening, I ran out of grapeseed oil so I substituted olive oil instead. They came out beautifully. So good!

  10. Was looking for a hearty cookie and came across these, DELICIOUS! I had to sub honey for agave and it worked out fine, will make over and over. Thank you for sharing all of your wonderful creations!!

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