Cookies are always a favorite to bake when we have guests coming over, and this gluten-free, egg-free and refined-sugar-free recipe, that follows the base recipe featured in our book Quick & Fantastic Paleo Cookies, is a safe bet to serve on virtually any occasion.
Raisins offer a natural sweet sensation while providing the body with numerous vitamins and dietary fiber. Walnuts also offer natural healing properties and together add delicious flavor to a cookie I can’t get enough of.
1/2 cup grass-fed butter, kept refrigerated
1/2 cup coconut palm sugar
1 ½ tablespoons honey or raw agave nectar
1/2 teaspoon of sea salt
1 cup tapioca flour
1/4 cup coconut flour
1/4 teaspoon baking soda
1 ½ tablespoons water
1 teaspoon natural vanilla extract
1/2 cup unsweetened, dried raisins
1/2 cup walnut pieces
Arrowroot flour as a non-stick base for rolling
Preheat the oven to 325 degrees F.
Place parchment paper or foil sheets over your baking sheet to prevent your cookies from sticking.
Combine the tapioca flour, coconut flour, baking soda and sea salt in a small bowl.
In a food processor (or using a large bowl and an electric hand mixer) beat the butter and sugar for approximately 2 minutes, or until fluffy.
Add the dry ingredients, water, agave and vanilla extract to the butter and sugar mixture and beat until well combined.
Lightly dust arrowroot flour on a clean counter.
Place the cookie dough, raisins and walnuts on the dusted counter and combine them using your hands.
Using a rolling-pin, roll the cookie dough until 1/4 inch thick and then cut out your cookies using a cookie cutter.
(If ever the dough is too sticky to handle, simply add a small amount of arrowroot flour at a time until it becomes manageable.)
Place the cookies on your lined baking sheet and bake for 12 to 14 minutes.
Remove from the oven and allow to cool for 10 minutes before serving.
This recipe makes about a dozen cookies.