The filling in this recipe has a wonderful texture, but you could gild the lily with a little crumbled bacon or minced jalapeño on top, if you want to take the trouble.
- Yield: 18 Cookies
- 2 cups (200 g) almond meal
- ½ cup (96 g) coconut palm sugar
- 2 tablespoons (16 g) arrowroot powder
- 1 tablespoon (7 g) ground cinnamon
- 1 teaspoon salt
- ¾ teaspoon baking soda
- 4 eggs, room temperature
- ½ cup (112 g) grass-fed butter, melted
- ¼ cup (85 g) maple syrup
- 1 teaspoon vanilla extract
- ½ cup (50 g) raw walnuts, roughly chopped
- ½ cup (50 g) raw pecans, roughly chopped
- ½ cup (73 g) raw almonds, roughly chopped
- ½ cup (75 g) raisins
How to Make It
- Preheat the oven to 350°F (180°C, or gas mark 4). Line a baking sheet with parchment paper.
- In a small bowl, mix together the almond meal, coconut palm sugar, arrowroot, cinnamon, salt, and baking soda. In a medium bowl, beat the eggs and then mix in the butter, maple syrup, and vanilla. Pour the dry ingredients into the wet and combine well. Fold in the walnuts, pecans, almonds, and raisins.
- Use your hands or a tablespoon to shape the dough into 2½ inch (6.5 cm) cookies. Bake for 8 to 10 minutes, or until set.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.