1½ cup of nut flour or pulp left over from nut milk (almond, walnut, brazil) 
1 Tbs. ground flax or chia seeds
½ tsp. cinnamon
¼ tsp. sea salt
¼ tsp. baking soda
¼ tsp. baking powder
¼ cup almond or walnut milk ( may need less if using fresh pulp and not dry flour)
2 Tbs. melted coconut oil
½ tsp. vanilla extract
⅓ cup raisins or currants work great too

Optional: (if okay with oats)

Can also add some coconut flour to the mix for a sweeter taste
½ cup rolled oats (whole, not ground)


Preheat oven to 350 F. Line cookie sheets with parchment paper.
In a large mixing bowl, whisk together the oat flour, flax or chia seed, cinnamon, salt, baking powder, and baking soda.

In another bowl, whisk together the wet ingredients: nut milk, coconut oil, and vanilla extract.
Fold the wet into the dry ingredients until thoroughly combined.
Stir the raisins in. Let the batter sit for a few minutes to allow it to thicken.

Roll the batter onto balls and then press into a cookie shape. Place on the cookie sheet. The batter won’t spread as it cooks. Make your cookies in the shape you want them finished.
Bake for 20 minutes, or until the edges have turned golden brown.  Let cool and enjoy with a glass of fresh nut milk! 🙂

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