“These are almond butter (because we use almond butter instead of peanut butter) cookies that I made with my kids. They are sweetened with raisins only and are great! Please note that the almond butter I use is unsalted. It is the freshly ground almond butter you can get from health food sections in your local grocery store. If you happen to have some salted almond butter you will need to adjust the recipe accordingly. Enjoy!”
READY IN:
27mins
SERVES:
24
YIELD:
24 Cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Place 1/2 cup of the raisins in a glass measuring cup and pour the boiling water over the top. Stir the raisins and let them sit until they are plump.
  2. Meanwhile, cream the butter and almond butter.
  3. When the raisins are plump, puree them until they are smooth.
  4. Add the pureed raisins, egg and vanilla to the creamed butter mixture and mix well.
  5. In a separate bowl, combine the flour, soda and salt and mix well.
  6. Add the flour mixture to the butter mixture and mix well.
  7. Stir in the remaining 1/2 cup of raisins.
  8. Preheat oven to 350 degrees.
  9. Drop cookie dough onto cookie sheet by rounded teaspoons.
  10. Dip a fork into coconut and use it to press the tops of the cookies just as you would do for peanut butter cookies.
  11. Bake from 10-12 minutes and remove immediately to a rack to cool. Note that they cookies may not brown the same as ordinary cookies since they have no sugar in them. You will notice slight cracks in the tops and the the edges my be slightly brown when they are done.
  12. Enjoy!

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