2 cups (200 g) almond meal
½ cup (96 g) coconut palm sugar
2 tablespoons (16 g) arrowroot powder
1 tablespoon (7 g) floor cinnamon
1 teaspoon salt
¾ teaspoon baking soda
4 eggs, room temperature
½ cup (112 g) grass-fed butter, melted
¼ cup (85 g) maple syrup
1 teaspoon vanilla extract
½ cup (50 g) uncooked walnuts, roughly chopped
½ cup (50 g) uncooked pecans, roughly chopped
½ cup (73 g) uncooked almonds, roughly chopped
½ cup (75 g) raisins
Instructions:
1. Preheat the oven to 350°F (180°C, or fuel mark 4). Line a baking sheet with
parchment paper.
2. In a small bowl, combine collectively the almond meal, coconut palm sugar, arrowroot,
cinnamon, salt, and baking soda. In a medium bowl, beat the eggs after which combine within the butter,
maple syrup, and vanilla. Pour the dry elements into the moist and mix nicely. Fold within the walnuts,
pecans, almonds, and raisins.
3. Use your fingers or a tablespoon to form the dough into 2½ inch (6.5 cm)
cookies. Bake for 8 to 10 minutes, or till set.
