Ingredients
1 cup nut pulp (almond, etc)
1 cup grain-free flour blend (or gluten-free flour blend)
1/2 cup palm shortening or butter
2 tsp vanilla
1/2 cup coconut sugar (or brown sugar)
1/3 cup honey
1 egg
2 tsp baking powder
1 tsp sea salt
2 Tbsp cinnamon
1/2 tsp ground cloves
1 cup raisins
Preparation
In a large mixing bowl, cream together shortening or butter, vanilla, coconut sugar and honey until smooth. Add in egg until blended. Add in pulp, flour, baking powder, salt, cinnamon and cloves until mixture is slightly crumbly. Fold in raisins. Using a cookie scoop, or tablespoon, scoop dough onto a baking sheet lined with parchment paper or a pan liner. Flatten cookies with palm. Bake at 375F for about 12-15 minutes or until slightly brown on edges. Let cool completely on a wire rack.
