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Almond Raisin Cookies

Sweets and Treats

October 25, 2026

Almond Raisin Cookies – paleo recipe

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. 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. 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. 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. 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. 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. Let the cookies cool on the baking sheets for 10 minutes. Serve warm or transfer to a wire rack and cool completely.

More Recipes You'll Love

Almond raisin cookies are the paleo cookie jar filler: soft, chewy centers with golden edges, packed with almond flour, almond meal, and plump raisins. The dough rolls easily and the cookies keep beautifully. A three-tablespoon scoop makes bakery-sized treats.

Pro Tips

  • Beat the softened coconut oil and palm sugar just until combined. Over-beating makes the cookies spread.
  • Roll the dough in 3-tablespoon balls and flatten them to 3/4 inch thick. That thickness gives you set edges and soft centers.
  • Rotate the baking sheets top to bottom and front to back halfway through so both racks brown evenly.
  • Pull the cookies at 22 to 25 minutes while the centers still look soft and puffy. They firm up as they cool.
  • The 10-minute cool on the baking sheet is part of the recipe. Move them sooner and they fall apart.

Frequently Asked Questions

How should I store almond raisin cookies?

Keep them in an airtight container at room temperature for up to 5 days, layered with parchment so the soft centers do not stick.

Can I freeze the dough?

Yes. Freeze the rolled balls on a tray, then bag them for up to 2 months. Bake from frozen and add 1 to 2 minutes to the bake time.

Why did my cookies turn out flat?

Usually the coconut oil was too warm. Softened, not melted, is the goal, and chilling the dough balls for 15 minutes helps enormously.

Are these cookies paleo?

They are built on almond flour, almond meal, coconut oil, palm sugar, eggs, and raisins, with no grains or dairy.

Recipe Card

Almond Raisin Cookies – paleo recipe
Stav Kogan

Almond Raisin Cookies

Print Recipe Pin Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1¼ cups almond flour
  • ½ tsp baking powder
  • ½ tsp salt
  • ¼ tsp ground nutmeg
  • 1 cup coconut oil, softened
  • 2 cups palm sugar
  • 2 large eggs
  • 3 cups almond meal
  • 1½ cups raisins

Method
 

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