Crunchy cookies full of good-for-you ingredients such as almonds and seeds are the perfect quick breakfast or snack cookies. These delicious cookies contain almonds in three different forms: almond flour, almond butter and blanched almonds. Coconut sugar brings a lovely caramel flavor to the cookies and raisins add sweetness too.  

You can also enjoy these cookies as a dessert, especially when you spread some Herkkuisa on top of the cookies! 


24 cookies 

2 tbsp Foodin chia seeds and 6 tbsp water 
2 dl (90 g) Foodin almond flour
1,5 dl (95 g) Foodin dark rice flour
1,5 dl (100 g) Foodin coconut sugar 
1/2 tsp baking soda 
1/2 tsp Foodin ground cardamom 
1/4 tsp Foodin fine Himalayan crystal salt 
1 bag (100 g) Foodin almond-raisin mixture, roughly chopped 
1 dl (60 g) Foodin sunflower seeds and Foodin pumpkin seeds 
0,5 dl (50 g) Foodin almond butter 
0,5 dl (40 g) Foodin extra virgin coconut oil, scoopable 


Preheat the oven to 200 C and line two baking sheets with parchment paper. 

Combine the chia seeds and water in a small bowl until you have a gel like mixture. Set aside for about 5 minutes. 

In a bowl, mix the flours, coconut sugar, cardamom, salt and baking soda. Add the chopped almond-raisin mixture and seeds and mix everything together. 

Mix the almond butter, coconut oil and chia gel to the dry ingredients. Knead the dough with your hands for a few minutes until the dough is smooth and sticks together well.  

Scoop a generous spoonful of the cookie dough and flatten it a little on the parchment paper into a cookie shape. There are a lot of seeds and almonds in the cookie dough so you might need to press some of them on top of the cookies before baking.  

Bake about 12-14 cookies on a baking sheet, one baking sheet at a time for 9-11 minutes or until the cookies are brown and crispy. 

Enjoy the cookies plain or with Foodin Herkkuisa spread if you want sweeter cookies. 

Tip: If you want chocolate cookies, use only about ½ of the almond-raisin bag and chop Foodin raw chocolate to the dough! 

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