Healthy Almond Butter Cookies (with Cinnamon and Raisin)

by Natalie

P1010173

I have been cooking up a storm lately! There are 2 reasons for this. 1) My husband and I are trying to decrease our food budget and 2) We haven’t been able to go out to eat as much since I’ve had to cut dairy and soy out of my diet.

Eliminating dairy and soy completely has not been by choice. We recently found out that my baby girl, now 7 months, has an allergy to cow’s milk. Since she is still nursing, I have to treat my diet as if I have an allergy to cow’s milk. Which means eliminating all dairy and soy (docs say that soy can cause the same reaction).

Now, I’ve never been much into dairy and soy, but I’ve definitely never treated it like an allergy. If you know me, you know that I enjoy my treats every now and then, which often include butter or cream.

Since I’ve had to avoid a lot of common sweets (ice cream, cupcakes, cake, chocolate), my sweet tooth has drastically declined, but I still get cravings once in awhile. I have been experimenting a lot with various non-dairy treats, hence, the almond butter cookies you see here! Yes, I’ve finally arrived at my point (sorry it took so long).

After looking at various recipes on the web, this is what I came up with.

Healthy Almond Butter Cookie Recipe (with Cinnamon and Raisin)

makes 8 – medium sized cookies

Ingredients

  • 4 heaping Tablespoons of almond butter (I used raw, unsalted)
  • 1/2 Cup whole wheat flour
  • 2 Tablespoons warmed coconut oil
  • 2 heaping Tablespoons of honey
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • heaping 1/4 cup unsweetened raisins
  • 1 tsp cinnamon
  • generous pinch of sea salt

Directions

Step 1: Preheat oven to 350 degrees F

Step 2: Combine all ingredients together in a bowl. Stir until everything is mixed in.

Step 3: Use a Tablespoon to scoop out dough onto a cookie sheet. Press down to form into cookies.

Step 4: Place into hot oven and bake for 10-12 minutes. Cookies are done when they are golden brown on the edges and bottom.

Cool completely before eating (they taste much better that way). Try not to eat the whole tray in one sitting!

Tips and Tricks

  • These cookies are not overly sweet. Keep in mind that they are more of a healthy cookie, and not super indulgent.
  • The raisins are a must. They add just the right amount of sweetness. If you don’t like raisins, try dried cherries or figs.
  • These are sort of a blank canvas. Next time I am thinking about doing cherries instead of raisins, almond extract instead of vanilla, and adding some orange zest.

Enjoy!

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{ 4 comments }

marilyn March 7, 2013 at 4:53 pm

Have to try. These look good!

carly June 21, 2013 at 1:20 pm

Hi Natalie,
I think this is wonderful what you are doing. May your mom be blessed with good health! I really believe natural is best!
My daugter’s babe has the same problem so I am recommending this recipe to her, and she will love your ingredients! They look yummy!
My sister had bc 6 years ago, and we recently had a scare which turned out all right. However, I am concerned that she eat to prevent recurrence. So I appreciate your site and will send her here.
Thanks so much, and bless you with joy and truth in your work!
Carly

carly June 21, 2013 at 1:21 pm

PS…love the top picture of the fig cut in half…beautiful and so feminine and hopeful! Looks like a heart!

Natalie June 23, 2013 at 10:49 am

Thank you Carly for your kind words! I Hope you guys like the cookie recipe! Be well 🙂

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