1/2 Cup Grass-Fed Butter (softened to room temperature) or Coconut Oil
1 tsp Vanilla
2/3–3/4 Cup Raisins
Preheat the oven to 325 degrees.
In a mixing bowl, combine the almond flour, coconut flour, flax meal, cinnamon, baking powder, and salt. Set aside.
Place the dates in the bowl of a food processor and process until chopped well, forming a paste. Add the honey to the dates and process until blended together. Add the butter to the processor and blend with the dates and honey.
Add the vanilla and eggs to the processor and blend well.
Add the dry ingredients and blend in with the wet until just combined. Add in the raisins (more or less, according to your preference) and stir into the dough.
Scoop out mounds of dough (2 T. per cookie) and roll into a ball. Place the dough balls on a greased baking sheet or a Silpat on a baking sheet and press down to about 1/2″ thickness (cookies will not change shape or spread at all while baking).
Bake cookies in preheated oven for 13-15 minutes, or until just turning brown on the bottom.
Remove them from the oven and cool them cookies on a wire cooling rack.