Almond Butter and Raisin Cookies -- a great gluten-free, high powered snack

I haven't been posting much lately. Not sure why. I feel more tired than usual, so I'll just blame that. It's the heat. It's making my blood pressure drop. It's too hot to cook.

Truth is, I may have been creating less, but still creating plenty nonetheless. I've been stockpiling posts like some kind of deranged chipmunk preparing for the winter of my discontent. Whatever. I have just been way too lethargic to actually publish them. Lots of good stuff, too. Things I'd be excited about if only it weren't so darn hot and I weren't so darn tired ...

Well, I whipped up these cookies before taking my son to 'camp' so that he'd have a healthy snack to enjoy and share with the other children.

They taste good. They are good for you. They are easy. Hope that helps.


ingredients:

1/4 cup extra virgin coconut oil
1/2 cup almond butter
1/2 cup hot water
1/2 cup coconut sugar
1 tbsp apple cider vinegar
2 eggs

1/2 tsp sea salt
1 tsp cinnamon (I used saigon)
1 tsp ground vanilla

1/2 cup flax meal
2 cups pecan meal
1 cup almond flour

1/2 tsp baking soda

1 cup raisins


directions:

preheat the oven to 345

1. combine the coconut oil, almond  butter, and hot water
2. add the coconut sugar and apple cider vinegar
3. mix in the flax meal, followed by the eggs
4. add hte sea salt, cinnamon, and ground vanilla
5. add the pecan meal and almond flour
6. add the baking soda
7.  add the raisins

(hmm ... if you are a chocolate lover, chocolate chips would go well with them as they are)

8. drop by the spoonful onto lined baking sheets
9. flatten with a wet fork
10. bake for 20 minutes at 345
11. store in an airtight container when fully cooled.

makes 3-4 dozen depending on size (will fill 2 baking trays)