1 cup almond flour 1 tsp baking powder 1 tsp cinnamon pinch of Himalayan or sea salt 1/4 cup raisins 1/4 cup walnuts or pecans (optional) 1/4 cup almond butter 2 tbsp unrefined coconut oil 2 tbsp coconut palm sugar 1 tsp vanilla extract 2 tbsp non-dairy milk
Preheat oven to 350°F. Mix all dry ingredients in a medium- to large-sized bowl.
Mix wet ingredients separately, then combine with dry ingredients. You're going to want a sticky, thick batter. Roll into balls or whatever shapes tickle your fancy and place on parchment paper (or your own tin foil/degreaser combo).
Place cookie sheet into oven and bake for 10 minutes. Bottoms will be golden brown, tops may start to crack. You'll probably want to feast as soon as possible, but they may be a tad crumbly when hot. Once they cool, you're good to go. Store in air-tight container in fridge.
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