Spiced Raisin Cookies {Paleo, Gluten Free}


These cookies are a paleo twist to oatmeal cookies. Rather than having the oats and grains, these are grain free and oat free, made with almond and tapioca flour.


I used to really like classic oatmeal cookies, and these are just as good and healthier for the gut than grains.


There are a lot of spices in this little cookie, making it a good holiday treat to warm up with.


Hope you enjoy them as much as I did! Serve with some unsweetened almond milk.



Spiced Raisin Cookies {Paleo, Gluten Free}

Servings: 12-14 cookiesDSCF3393[1]


  • 1 1/4 cup blanched almond flour
  • 1/2 cup tapioca flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 egg
  • 1/4 cup smooth almond butter
  • 1/4 cup coconut oil, soft but not melted
  • 1/4 cup pure maple syrup
  • 1/2 tsp pure vanilla extract
  • 1 cup raisins




  1. Preheat oven to 350 degrees and prepare a large baking sheet with parchment paper.
  2. In a medium size bowl, whisk together the almond and tapioca flours, baking soda, salt, cinnamon and nutmeg. Set aside.
  3. In a separate bowl, whisk together the almond butter and coconut oil until smooth. Then add the maple syrup and vanilla, whisking until very smooth. Lastly, add in the egg and whisk until smooth.
  4. Slowly add in the four mixture with a spoon to the wet ingredients. Mix until a sticky dough forms, then fold in the raisins.
  5. Freeze the mixture for 10 minutes
  6. Using a scoop, or a tbsp, ball mixture, and place onto the cookie sheet about 2 inches apart and slightly flatten balls or scoops.
  7. Bake in the preheated oven for 11-14 minutes, or until the edges are beginning to brown and the center is set up.
  8. Remove from the oven and allow to cool on the baking sheet for about 5 minutes. Carefully move the cookies to a wire rack and cool completely. Enjoy!


Also Try:

Soft Chocolate Chunk Paleo Cookies

Orange Cranberry Chocolate Chip Cookies {Paleo}

Healthy Paleo Chocolate Cake

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