There are just not enough hours in the day. Between the gym, work, wanting to spend time with family and friends, cooking, blogging and the other million and one things I need to get done, I have come to the realization that I could really benefit from just one or two more hours in the day. Then again everyone has the same number of hours in a day right?
So alas, I am stuck staying up an hour later and getting up an hour earlier to try a fit just a few more things in my already jam packed schedule.
The one thing that keeps me grounded with all of the crazy going on is enjoying a cup of coffee in the morning. I love being able to sit on our patio to the stillness of the morning. There is something magical about the hour before the world awakens and the city comes to life, don’t you think?
What makes this time even more luxurious is when I get to enjoy a yummy treat with my morning cup of joe, and this Cinnamon Raisin Cookie recipe is just the ticket!
- ¼ cup palm shortening
- 1 egg
- ⅓ cup date puree
- 1 teaspoon vanilla extract
- 1 cup blanched almond flour
- 2 tablespoons coconut flour
- 4 teaspoons cinnamon
- ¾ teaspoons nutmeg
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ¾ cup finely shredded coconut
- ½ cup golden raisins
- Preheat oven to 350 degrees
- Add the palm shortening and egg to a large bowl and cream (using an electric mixer) on high for 1 minute
- Add the date puree and vanilla, continuing to mix until creamy
- Combine the almond flour, coconut flour, cinnamon, nutmeg, baking soda and salt, in a small bowl
- Slowly add the dry ingredients to the wet, continuing to mix until well combined.
- Fold the shredded coconut and raisins into the mixture
- Place balls of dough the size of a golf ball onto a cookie sheet lined with parchment paper
- Gently press the balls down into circles about ¼ inch thick using a spatula
- Place the cookie sheet in the oven and bake for 10 minutes, until golden brown
- remove from the oven and let cool on a wire rack