Almond & Spice Cookies are chewy little squares packed with cinnamon, nutmeg, and toasted walnuts. Almond meal, raisins, egg, and a spoonful of honey press into a thin slab and bake until the edges turn golden. Cool completely, cut into bars, and they are ready for the cookie jar.
Craving a crunchy, satisfying cookie that won’t derail your healthy habits? Look no further! These Almond & Spice Cookies are the perfect blend of wholesome ingredients and warm, comforting flavors. Made with nutrient-rich almond meal and naturally sweetened, they deliver a delightful crunch in every bite. They’re the ideal companion for your afternoon tea or a post-workout treat!
Ingredients
• ½ cup (50g / 1.76 oz) almond meal
• ⅓ cup (55g / 1.94 oz) raisins
• 3 Tablespoons (25g / 0.88 oz) walnuts, finely chopped
• 1 large egg, lightly beaten
• 1 Tablespoon (8g / 0.28 oz) ground cinnamon
• 1 Tablespoon (21g / 0.74 oz) honey or maple syrup
• ¼ teaspoon ground nutmeg
Instructions
1. Method
2. Preheat your oven to 180°C (350°F) and line a small baking tray with parchment paper.
3. In a medium bowl, combine the dry : almond meal, finely chopped walnuts, cinnamon, and nutmeg. Stir to mix evenly.
4. Add the wet to the bowl: the lightly beaten egg and honey. Mix thoroughly until a sticky dough forms.
5. Fold in the raisins until they are evenly distributed throughout the mixture.
6. Transfer the mixture to your prepared baking tray. Using a spatula or your hands, press the mixture down firmly and evenly into a thin layer.
7. Bake for 25-30 minutes, or until the edges are golden brown and the top is firm to the touch.
8. Remove from the oven and let it cool completely on the tray. Once cooled, cut into small squares or bars and enjoy.
Nutritional Information
• Serves: 2
• Calories Per Serving: 140
• Calories from Fat: 7%
• Carbohydrates: 37g
Pro Tips
• For an extra layer of flavor, toast the walnuts in a dry pan for 3-4 minutes over medium heat before chopping and adding them to the mix.
• Don’t be afraid to customize! Swap the raisins for dried cranberries or add a tablespoon of chia seeds for an extra nutritional boost.
• For cleaner cuts, place the cooled cookie slab in the refrigerator for 20 minutes before slicing with a sharp knife.
• Ensure you press the mixture down very firmly in the pan. This helps the bars hold together perfectly after baking.
FAQ
Q: Are these almond spice cookies gluten-free
A: Yes, this recipe is naturally gluten-free because it uses almond meal instead of traditional wheat flour. Just be sure to check that your individual spices are certified gluten-free if you have a severe intolerance.
Q: Can I make these cookies vegan
A: To make this recipe vegan, you can substitute the egg with a flax egg (1 tablespoon / 15 ml / 0.5 fl oz of ground flaxseed mixed with 3 tablespoons / 45 ml / 1.5 fl oz of water) and ensure you use maple syrup instead of honey. The texture will be slightly different but still delicious.
Q: How do I get the cookies extra crunchy
A: For the best crunch, press the mixture down very firmly and evenly into a thin layer on the baking sheet. Baking until the edges are a deep golden brown will also help create that perfect snap.
Q: What other nuts or dried fruits can I use
A: This recipe is very versatile. You can easily swap the walnuts for pecans or pistachios, and the raisins for dried cranberries, chopped apricots, or dates for a different flavor profile.
Pro Tips
- Toast the walnuts in a dry pan for 3-4 minutes over medium heat before chopping – it deepens their flavor noticeably against the warm cinnamon.
- Press the mixture down very firmly and evenly into the pan. This is what makes the bars hold together after baking instead of crumbling apart.
- For cleaner cuts, chill the cooled cookie slab in the refrigerator for 20 minutes and slice it with a sharp knife.
- Swap the raisins for dried cranberries, or stir in a tablespoon of chia seeds for an extra nutritional boost.
- Store the cut bars in an airtight container at room temperature for up to 4 days, separating layers with parchment so they do not stick.
Frequently Asked Questions
How do I keep the cookies from falling apart?
Press the dough down very firmly into the pan before baking and let the slab cool completely before cutting. Chilling it for 20 minutes makes the slices even cleaner.
Can I use a different dried fruit?
Yes – the recipe suggests swapping the raisins for dried cranberries. Keep the quantity the same and fold them in at the same stage.
Are these cookies keto-friendly?
Not really. The raisins, honey, and fruit content put each serving at 37g of carbohydrates, so they work better as an occasional treat than a keto everyday snack.
How should I store them?
Keep the cooled, cut bars in an airtight container at room temperature for up to 4 days, with parchment between the layers so they do not stick together.
Recipe card below.
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Almond & Spice Cookies
Ingredients
Method
- Method
- Preheat your oven to 180°C (350°F) and line a small baking tray with parchment paper.
- In a medium bowl, combine the dry : almond meal, finely chopped walnuts, cinnamon, and nutmeg.
- Stir to mix evenly.
- Add the wet to the bowl: the lightly beaten egg and honey.
- Mix thoroughly until a sticky dough forms.
- Fold in the raisins until they are evenly distributed throughout the mixture.
- Transfer the mixture to your prepared baking tray.
- Using a spatula or your hands, press the mixture down firmly and evenly into a thin layer.
- Bake for 25-30 minutes, or until the edges are golden brown and the top is firm to the touch.
- Remove from the oven and let it cool completely on the tray.
- Once cooled, cut into small squares or bars and enjoy.
- Don't be afraid to customize! Swap the raisins for dried cranberries or add a tablespoon of chia seeds for an extra nutritional boost.
