Raisin Sweet Almond Butter Cookies Recipes

NO SUGAR OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir oats, bananas, applesauce, raisins, almond milk, vanilla extract, and cinnamon together in a bowl until evenly mixed; drop by the spoonful onto a baking sheet.
• Bake in the preheated oven until the edges are golden, 15 to 20 minutes.

ALMOND BUTTER RAISIN COOKIES (VEGAN, GLUTEN-FREE)

Steps:

• Soak raisins in warm water for 5 minutes, then discard soaking water.
• Stir dry ingredients together. In another bowl, mix wet ingredients together. Mix wet ingredients with dry ingredients until well combined (for a better and smoother result, use an electric mixer and stir in the rolled oats and raisins by hand after you`re done).
• Grease a cookie sheet and spoon drop about 2 tbsp worth of cookie dough for each cookie.
• Bake at 350F for 10-12 minutes. Let cool 5 minutes before transfering to rack to cool another 5 minutes.

EASY ALMOND BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix all-purpose flour, almonds, butter, sugar, vanilla extract, and almond extract in a large bowl until well blended.
• Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
• Bake in preheated oven until golden brown, about 15 minutes.

ALMOND-RAISIN-WINTER-COOKIES

Steps:

• Roughly chop the almonds. Set aside.
• Cream butter, sugar and egg until frothy.
• In a second bowl mix flour, baking soda, spices and salt. Add this to the butter mixture gradually.
• Fold in almonds, raisins, cranberries and mix with a spoon.
• Using your hands form dough balls the size of a walnut.
• Place on a paper-lined baking tray and flatten slightly.
• Bake in the preheated oven at 170°C/350°F for 15-20 minutes.

BUTTER COOKIES WITH RAISINS

Steps:

• Using electric mixer, beat butter, sugar and salt in large bowl until creamy. Mix in vanilla. Add flour and raisins; mix until smooth dough forms. Divide dough in half. Shape each dough half into 1 1/2-inch-diameter log. Wrap each log in plastic; refrigerate until firm, about 2 hours. (Can be made 3 days ahead. Keep chilled.)
• Preheat oven to 375°F. Butter 2 large baking sheets. Cut each dough log into 1/4-inch-thick slices. Place slices on prepared baking sheets, spacing 1 inch apart. Bake until cookies are golden, about 10 minutes. Cool slightly on baking sheets. Transfer to racks; cool completely. (Can be made 3 days ahead. Store in airtight container at room temperature.)