The festive season is on in full swing and we’re loving it! The cold outside is perfect too, as it makes us crave for warm things to eat, particularly baked goodies!! And if they have nuts, all the better! If that’s the case with you too, then you’re going to love today’s recipe. It’s got the nuttiness of pistachios and coconut along with the sweet tartness of raisins – all in a delicious recipe called Pistachio and Raisin Coconut Cookies!

Do you want to know something else? This recipe uses no wheat flour, just coconut flour. It’s also got no butter or sugar, using healthier alternatives instead. So what are you waiting for, let’s dig in!

Pistachio and Raisin Coconut Cookies

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Ingredients:

• ½ cup of Coconut Flour
• ½ cup of Coconut Oil, softened
• ¼ cup of Honey
• 3 Eggs
• ¼ cup of Milk
• ¼ cup of Honey
• 1 teaspoon of Vanilla Extract
• ½ teaspoon of Almond Extract
• ¼ cup of chopped Pistachios
• ¼ cup of Raisins

Instructions:

1. In a large bowl combine the eggs, honey, vanilla and almond extracts, softened coconut oil, and milk. Using a hand mixer or a stand mixer mix everything until smooth and creamy.

2. Slowly add the coconut flour and gently mix with a whisk or spatula until the coconut flour is completely mixed. The batter will be a little thin. Let it sit for 15 minutes. The coconut flour will absorb all the liquid and become a nice sticky dough that is easily scoop-able.

3. Add the chopped pistachios and the raisins and gently fold them into the cookie dough.

4. The dough will now look like this. Cover and let the dough chill for 30 minutes.

5. Preheat the oven at 350 F or 180 C and line a baking sheet with parchment paper or a silicon liner.

6. After 30 minutes, remove the cookie dough from the refrigerator and use a small ice cream scoop and make small 1-inch dough balls.

7. Wet your fingers and gently flatten the cookies. The cookies won’t spread during the baking process, so you need to spread them before baking. Also, thinner cookies cook faster.

8. Add some extra chopped pistachios on top of each cookies for a more festive feel.

9. Bake for 15 to 20 minutes depending on the thickness. Cookies are done when the top feels firm to touch.

10. Let them sit on the baking sheet for 15 minutes before transferring to a wire rack, to cool completely.

You can store these yummy cookies in the refrigerator in an airtight container or in a Ziploc bag for up to 7 days, or in the freezer for up to 3 months.

I’m sure these decadent cookies don’t look like there’s no butter in them! Remember that coconut flour is very absorbent and requires more wet ingredients to keep the end result moist. After chilling, if the dough looks too dry add another ¼ cup of milk. Don’t skip the eggs, as they provide moisture and structure to the cookies. Like we said these pistachio and raisin coconut cookies marry some lovely flavors together, and it’ll be really hard to eat just one!

Pistachio and Raisin Coconut Cookies

The weather calls for warm baked goodies, but not all of them have to be sinful! Try out these Pistachio and Raisin Coconut Cookies- free from wheat, sugar and butter!

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Course: Dessert

Cuisine: Indian

Prep Time: 40 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 1 hour hour

Servings: 24

Ingredients

• ½ cup of Coconut Flour
• ½ cup of Coconut Oil softened
• ¼ cup of Honey
• 3 Eggs
• ¼ cup of Milk
• ¼ cup of Honey
• 1 teaspoon of Vanilla Extract
• ½ teaspoon of Almond Extract
• ¼ cup of chopped Pistachios
• ¼ cup of Raisins

Instructions

• In a large bowl combine the eggs, honey, vanilla and almond extracts, softened coconut oil, and milk. Using a hand mixer or a stand mixer mix everything until smooth and creamy.
• Slowly add the coconut flour and gently mix with a whisk or spatula until the coconut flour is completely mixed. The batter will be little thin. Let it sit for 15 minutes. The coconut flour will absorb all the liquid and become a nice sticky dough that is easily scoop-able.
• Add the chopped pistachios and the raisins and gently fold them into the cookie dough.
• The dough will now look like this. Cover and let the dough chill for 30 minutes.
• Preheat the oven at 350 F or 180 C and line a baking sheet with parchment paper or a silicon liner.
• After the 30 minutes, remove the cookie dough from the refrigerator and use a small ice cream scoop and make small 1-inch dough balls.
• Wet your fingers and gently flattens the cookies. The cookies won’t spread during the baking process, so you need to spread them before baking. Also, thinner cookies cooks faster. So make them on the thinner side.
• Add some extra chopped pistachios on top of each cookies for a more festive feel.
• Bake for 15 to 20 minutes depending on the thickness. Cookies are done when the top feels firm to touch.
• Let them sit on the baking sheet for 15 minutes before transferring it to a wire rack, to cool it completely.
• Store in the refrigerator in an airtight container or Ziploc for up to 7 days. Or in the freezer up to 3 months.