Toasted Coconut Raisin Rounds

Give these tasty treats a try! Grain and gluten free, a new take on your old favorite cookies

Toasted Coconut Snickerdoodle Rounds

Ingredients

  • 2/3 cup cashew or almond butter
  • 1/4 cup coconut oil extra virgin, unrefined
  • 14 dates pitted
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 2 cups shredded coconut unsweetened
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon baking powder aluminum free
  • 1/4 cup Raisins organic

Instructions

  • Preheat oven to 325 degrees.
  • In a food processor, blend cashew/almond butter, coconut oil, and dates until the dates are completely chopped.
  • Add honey and vanilla and blend to combine.
  • In a mixing bowl toss together shredded coconut, salt, baking powder, and cinnamon.
  • Add the dry ingredients into the food processor and pulse to chop the coconut and combine ingredients. Stir in the raisins (do not chop)
  • Grease a baking sheet with coconut oil. Press dough firmly into 1” balls. Place on baking sheet and press down to flatten slightly.
  • Bake for 10-12 minutes until edges just begin to turn brown. *Let cool completely on baking sheet before eating, they will be crumbly before they cool.

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