• 1 cup raw cashews
  • 1/2 cup fresh dates, pitted
  • 3/4 cup coconut oil, olive oil, or butter
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 2 tablespoon coconut flour
  • 2 cup blanched almond flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup raisins
  • 1/2 cup sliced almonds
  • 1/2 cup pecans, finely diced
  • 1/2 cup dates, finely diced


  1. Puree the cashews and dates together in a food processor for about 2 minutes, until very finely diced and thoroughly blended.
  2. Add wet ingredients to the processor (shortening, eggs, vanilla), puree until smooth and blended.
  3. Add dry ingredients to the processor (coconut and almond flours, baking soda and salt), pulse until just combined.
  4. Empty out mixture into mixing bowl and fold in remaining ingredients (raisins, sliced almonds, pecans and diced dates)
  5. Roll into tablespoon size balls and put on a lined or greased cookie sheet. Flaten with the palms of your hands and bake 8-10 minutes at 350 degrees. Cookies are done when slighly brown – they will still be soft in the center. Let sit on the baking tray for about 5 minutes before moving to cooling rack, they will firm up during this time.



Recipe credit: Paleo parents:

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Written by Stephanie Lisa Joyce

Hello, I am Steph, and I am the owner of The Rolling Pin, a food blog which is designed to inspire YOU to either keep getting creative in the kitchen or to help you to start getting creative in the kitchen.