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

  • 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)
  1. Preheat oven to 325 degrees.
  2. In a food processor, blend cashew/almond butter, coconut oil, and dates until the dates are completely chopped.
  3. Add honey and vanilla and blend to combine.
  4. In a mixing bowl toss together shredded coconut, salt, baking powder, and cinnamon.
  5. Add the dry ingredients into the food processor and pulse to chop the coconut and combine ingredients. Stir in the raisins (do not chop)
  6. Grease a baking sheet with coconut oil. Press dough firmly into 1” balls. Place on baking sheet and press down to flatten slightly.
  7. 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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