• 2 cups Blanched Almond Flour, Finely Ground
• 1/2 cup Tapioca Or Arrowroot Flour
• 1/2 teaspoon Sea Salt
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Xanthan Gum
• 1/2 teaspoon Cinnamon
• 1/2 cup Spectrum Non-Hydrogenated Shortening
• 1/2 cup Light Agave Nectar
• 1/2 cup Palm Sugar
• 1 tablespoon Vanilla (gluten Free)
• 1 whole Egg
• 1 1/2 cups Quick Cooking Oats, Gluten Free

Preheat oven to 350 degrees. In a small bowl, soak raisins in warm water and set aside. In a large mixing bowl, beat the shortening and palm sugar until combined. In a separate bowl, whisk together the egg, agave, and vanilla. Add the egg mixture to the sugar/shortening mixture, and beat to thoroughly combine. In another separate bowl, combine the almond flour, tapioca, xanthan gum, cinnamon, soda, and salt. Add the dry ingredients to the wet and stir until well combined. Drain the plump raisins and fold into the batter. Using wet hands, roll the batter into large tablespoon-sized balls and place on a greased cookie sheet 2 inches apart. Slightly flatten with the palm of your hands. Bake for 8-10 minutes or until light golden brown. Using a spatula, remove the cookies from the sheet immediately.