This post is dedicated to my super amazing friend, Nicole.  Today is her 40th birthday!! She is the kindest, most thoughtful friend and I am super thankful for her in my life!  She is also a vegan, thus the dedication.  I brought her a dozen of these cookies this morning at the gym.  She thinks they are delicious, and I bet you will too!  I had a cookie like this the other day at my friend Jen made, so I tried to recreate… after quite a few test batches (too bad, we had more cookies to eat) I’m super happy with the results.  We ate them all really fast here in my house.  I usually go for chocolate, so the raisins were a welcomed break from all the chocolate!  Enjoy!

INGREDIENTS:

• 2 1/2 cups almond flour
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup coconut oil
• 1/2 tablespoon almond extract
• 1/2 tablespoon vanilla extract
• 1/2 cup maple syrup
• 1/2 cup sliced almonds
• 1/2 cup raisins

METHOD:

1. Preheat oven to 350F.
2. Combine dry ingredients (almond flour, baking soda, cinnamon, nutmeg, salt) and mix until combined.  
3. In a small sauce pan over low heat, melt coconut oil.  Add wet ingredients (syrup, almond extract, vanilla extract).  Stir to combine.  
4. Pour wet into dry, and mix until batter thickens.  I do this step in my mixer, and I let it mix for about a minute.  The almond flour absorbs as it stirs, so give it a good stir.  
5. Fold in raisins and sliced almonds.  
6. Roll into balls, about ping-pong ball size.  Place on parchment lined cookie sheets, bake 8-10 minutes.  
7. NOTE:  Makes 24 cookies.

*Use organic ingredients whenever possible.