Chai Spice No-Oatmeal Raisin Cookies (Vegan, Paleo

• Vegetarian
• Gluten free

• Produce

  • 1/8 tsp Ginger, ground
  • 1/3 cup Raisins

• Canned Goods

  • 1/4 cup Apple sauce, unsweetened

• Condiments

  • 1/2 cup Almond butter

• Baking & Spices

  • 1/8 tsp Anise seed, ground
  • 1/2 tsp Baking soda
  • 1/8 tsp Cardamom, ground
  • 1/2 tsp Cinnamon, ground
  • 1/4 cup Coconut sugar
  • 1/4 cup Maple sugar
  • 1/8 tsp Sea salt
  • 1 tbsp Tapioca starch
  • 1/16 Th ground black pepper
  • 1/2 tsp Vanilla

• Nuts & Seeds

  • 1/4 cup Shred coconut, unsweetened medium

• Dairy

  • 1/2 cup Cashew butter

Found on gourmandeinthekitchen.com

Description

Ingredients

• ½ cup/120g cashew butter
• ½ cup/120g almond butter
• ¼ cup/48g coconut sugar
• ¼ cup/36g maple sugar
• ¼ cup/60g unsweetened apple sauce
• ¼ cup/30g unsweetened medium shred coconut (coarsely chopped into “oatmeal-like” pieces)
• 1 Tablespoon/15g tapioca starch
• ½ teaspoon baking soda
• ½ teaspoon vanilla
• 1/8 tsp sea salt
• ½ teaspoon ground cinnamon
• 1/8th teaspoon ground ginger
• 1/8th teaspoon ground anise seed
• 1/8th teaspoon ground cardamom
• 1/16th ground black pepper
• 1/3 cup/50g raisins

Directions

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
• In a large bowl, stir cashew butter, almond butter, coconut sugar, maple sugar and applesauce together until just combined.
• Add shredded coconut, tapioca starch, baking soda, vanilla, salt, spices and raisins until dough comes together (dough will be sticky, do not overmix).
• Using a small cookie scoop, scoop out Tablespoon amounts of dough and place on cookie sheet about 1 inch apart. Place cookie sheet in fridge to firm and chill for at least 20 minutes.
• Bake for 10 minutes, until just lightly golden around the edges (don’t overbake). Cool completely on baking sheet, cookies will firm as they cool.