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Pine Nut-Raisin Icebox Cookies

Sweets and Treats

October 25, 2026

Pine Nut-Raisin Icebox Cookies – paleo recipe

MAKES 48 Cokies Ingredients • 2¼ cups almond flour • ¼ cup salted and toasted pine nuts or pistachios • ¼ cup raisins • ½ teaspoon salt • 1 cup (240 ml) coconut oil, softened • 1¼ cup palm sugar • 2 large egg yolks • 2 teaspoons (10 ml) vanilla extract Preparation 1. Whisk flour, pine nuts, raisins, and salt together in a medium bowl. 2. In a separate large bowl, beat the coconut oil and palm sugar together using an electric mixer on medium-high speed for about 30 seconds or until well combined. Beat in the egg yolks and vanilla until combined (about 30 seconds), scraping down the bowl and beaters as needed. Reduce the mixer speed to low and slowly add the flour mixture, beating until combined (about 30 seconds). Fold in raisins and pine nuts with a spatula until evenly distributed. 3. Transfer the dough to a clean counter and divide it into two equal pieces. Roll each piece of dough into a six-inch-long log about two inches thick. Wrap the dough tightly in plastic wrap and refrigerate until firm, about two hours. 4. Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 325°F (165°C). Line two baking sheets with parchment paper. 5. Working with one log at a time, slice the dough into quarter-inch-thick cookies. Lay the cookies on the prepared baking sheets, spaced about ¾ inch apart. Bake the cookies until edges begin to brown (12 to 15 minutes), switching and rotating baking sheets halfway through baking. 6. Let the cookies cool on the baking sheets for 3 minutes, then transfer to a wire rack to cool completely before serving.

More Recipes You'll Love

Pine nut-raisin icebox cookies are the sophisticated slice of the icebox family: toasted pine nuts and plump raisins folded into a buttery almond log, chilled, and sliced into jeweled rounds. Sweet, toasty, and just a little salty. They dress up any cookie plate.

Pro Tips

  • Toast the pine nuts first and cool them completely. Warm nuts make the dough oily and the slices ragged.
  • Salted toasted pine nuts play beautifully against the sweet raisins, so do not rinse the salt off.
  • Fold the raisins and pine nuts in with a spatula at the end so the fruit stays whole and the slices stay clean.
  • Chill the logs a full 2 hours, then slice a quarter inch thick for cookies with crisp edges and soft centers.
  • Pistachios make an excellent stand-in for pine nuts if that is what you have on hand.

Frequently Asked Questions

Can I use other dried fruit in these cookies?

Yes. Chopped dried apricots or cranberries work in the same quantity, though the raisin version is the classic.

How do I keep the slices round?

Chill the dough until truly firm and slice with a sharp, thin knife rather than sawing. A cold log gives the cleanest cookies.

How long do these cookies keep?

Up to 5 days airtight at room temperature. The unbaked logs keep 3 days in the fridge or 2 months in the freezer.

Are these cookies paleo?

Yes. Almond flour, coconut oil, palm sugar, pine nuts, raisins, and egg yolks, with no grains or dairy.

Recipe Card

Pine Nut-Raisin Icebox Cookies – paleo recipe
Stav Kogan

Pine Nut-Raisin Icebox Cookies

Print Recipe Pin Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2¼ cups almond flour
  • ¼ cup salted and toasted pine nuts or pistachios
  • ¼ cup raisins
  • ½ tsp salt
  • 1 cup coconut oil, softened
  • 1¼ cup palm sugar
  • 2 large egg yolks
  • 2 tsp vanilla extract

Method
 

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