1. Preheat the oven to 350ºF and set aside 2 baking sheets (line with parchment paper for quicker clean up).
2. In a large bowl add the butter, sugar, egg, and vanilla and mix with a spoon first, then whisk for 2 minutes until fully combined.
3. Add the remaining dry ingredients in, and mix until combined. Mix in the raisins.
4. Using a small cookie scoop, scoop cookie dough balls onto the prepared baking sheets with space between each cookies.
5. Bake for 9-11 minutes, until the edges are just barely beginning to get golden edges. Let the cookies cool on a wire rack for 10 minutes, then enjoy!
How does almond flour affect cookies?
When you use almond flour in cookies, it's like giving them a little makeover. You'll get cookies that are super moist and tender, with a yummy, nutty flavor. They're also a bit more nutritious, packing in more protein and good fats. But remember, almond flour doesn't have gluten, so it doesn't hold things together like regular flour. This means your cookies might tend to crumble more, be slightly thicker, and be more delicate than typical cookies. It's great for gluten-free baking, but just keep in mind that your cookies will have their own unique, delicious character!
Why do you recommend using the Larder & Vine Baking Sheets?
We recommend these baking sheets as they are non-stick, non-toxic, and help each cookie bake evenly no matter where they're placed on the sheet or in the oven.