Cookies with Cinnamon and Raisins (Almond Flour)

You'd never guess that they're grain, gluten and refined sugar-free as they taste absolutely delicious - better than most other cookies in my opinion. And they're so easy to make. It's all done in one mixing bowl and takes about 30 minutes from start to finish. I love the combination of cinnamon and raisin and it really comes through in this cookie.

2½ cups almond flour
½ cup butter, melted
⅓ cup pure honey
2 tsp. pure vanilla extract
1 Tbsp. ground cinnamon
½ cup raisins or other dried fruit
¼ tsp. baking soda

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4) and line a baking tray with parchment (greaseproof) paper.

Melt the butter and add to almond flour and honey in a mixing bowl.

Add the vanilla essence, the cinnamon and raisins and mix well until everything is combined.

Add the bicarbonate of soda and mix well once more.

Split the mixture into 12 evenly sized pieces and roll into balls.

Place on the lined baking tray and press down to flatten them to about 1cm thick.

Bake in the oven for about 8 minutes - check them every so often so that they don't get too brown.

Once they have turned golden brown flip them over (carefully as they will be quite soft) so the other side gets a bit of colour they crisp up a bit (5-6 minutes on the other side should do it).

Remove from the oven and allow to cool slightly so that they set firm.

Makes 12 cookies.

Cook's Notes: Almond flour has a tendency to burn quite easily so keep an eye on these cookies as they bake to make sure that they don't get too brown too quickly.