Almond raisin cookies are plump, soft cookies with juicy raisins in every bite and a whisper of nutmeg in the dough. The almond flour and meal base gives them a rich, rustic crumb that stays tender for days. A bowl, a baking sheet, and twenty-two minutes separate you from two dozen proper cookies.
MAKES 24 COOKIES
Ingredients
1¼ cups almond flour
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
1 cup (240 ml) coconut oil, softened
2 cups (480 ml) palm sugar
2 large eggs
3 cups (720 ml) almond meal
1½ cups raisins
Preparation
1.В В Adjust the oven racks to the upper-middle and lower-middle positions, and heat the oven to 325°F (165°C). Line two large baking sheets with parchment paper. Whisk flour, baking powder, salt, and nutmeg together in a large bowl.
2.В В In a separate large bowl, beat the coconut oil and palm sugar together with an electric mixer on medium speed for about 30 seconds or until well combined. Beat in the eggs one at a time until combined (about 30 seconds), scraping down the bowl and beaters as necessary.
3.В В Reduce the mixer speed to low and slowly add the flour mixture, beating until combined (about 30 seconds). Mix in the almond meal and raisins until just incorporated.
4.В В Working with about three tablespoons at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about two inches apart. Flatten cookies to a three-quarter-inch thickness using your palm.
5.В В Bake the cookies until the edges are set and beginning to brown, but the centers are still soft and puffy (22 to 25 minutes) switching and rotating the baking sheets halfway through baking.
6.В В Let the cookies cool on the baking sheets for 10 minutes. Serve warm or transfer to a wire rack and cool completely.
Pro Tips
- Chop the raisins roughly before mixing them in — whole raisins turn into dry little bullets in the oven, while cut pieces melt into the dough.
- The dough is stiff and that's correct. If it feels impossibly dry, rest it ten minutes and the almond flour will absorb the moisture.
- Bake until the edges brown but the centres still look puffy and slightly cracked; they firm as they cool and stay soft for days.
- Roll the portions into tall balls before flattening — these cookies spread generously and a low mound bakes up thin and crisp.
Frequently Asked Questions
Can I soak the raisins first?
A quick ten-minute soak in warm water, then drained and patted dry, makes them extra plump and jammy in the finished cookie.
What can I use instead of raisins?
Dried cranberries, chopped apricots, or chocolate chips all work at the same quantity — the almond-nutmeg dough welcomes them all.
Why did my cookies come out dry?
Almond meal browns quickly — pull them the moment the edges set. Over-baking by even two minutes is the usual culprit.
How long do they keep?
Five days in an airtight tin, or a week in the fridge. They're one of those cookies that tastes even better on day two.
Recipe Card
Ingredients
Method
- 1. В В Adjust the oven racks to the upper-middle and lower-middle positions, and heat the oven to 325°F.
- Line two large baking sheets with parchment paper.
- Whisk flour, baking powder, salt, and nutmeg together in a large bowl. 2. В В In a separate large bowl, beat the coconut oil and palm sugar together with an electric mixer on medium speed for about 30 seconds or until well combined.
- Beat in the eggs one at a time until combined (about 30 seconds), scraping down the bowl and beaters as necessary. 3. В В Reduce the mixer speed to low and slowly add the flour mixture, beating until combined (about 30 seconds).
- Mix in the almond meal and raisins until just incorporated. 4. В В Working with about three tablespoons at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about two inches apart. Flatten cookies to a three-quarter-inch thickness using your palm. 5. В В Bake the cookies until the edges are set and beginning to brown, but the centers are still soft and puffy (22 to 25 minutes) switching and rotating the baking sheets halfway through baking. 6. В В Let the cookies cool on the baking sheets for 10 minutes.
- Serve warm or transfer to a wire rack and cool completely.
