Almond Flour Chocolate Pecan Raisin Cookies

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HOW MANY

22 cookies

What to use:

  1. ⅔ cup butter softened
  2. 1 cup Sugar (I use Sugar in the Raw)
  3. 1 egg
  4. 2 teaspoons Trader Joe's Vanilla extract
  5. 2 cups Kirkland Signature Almond Flour Blanched California Superfine packed
  6. ¾ cup cocoa powder
  7. ½ teaspoon baking soda
  8. ¼ teaspoon salt


How to bake:

  1. Preheat oven to 350°F/ 176°C and line a large baking sheet with parchment paper. I ended up using 2 baking sheets because of the quantity.
  2. Cream the butter and brown sugar together using a whisk; then, add the egg and vanilla and whisk to combine.
  3. In a separate bowl, stir the almond flour, cocoa powder, baking soda, and salt. Pour the dry ingredients into the wet and combine, then stir in the pecan and raisins by hand.
  4. Use your hands to roll the dough into balls (slightly smaller than golf ball-sized) and place them 2 inches apart on the prepared baking sheet.
  5. Bake the cookies for 10 minutes. 
  6. Leave the cookies on the baking sheet for a few minutes before eating them or storing them if you can resist eating :)

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