You can’t really go wrong with any kind of cookies, but when you’re mixing up SunButter with coconut and raisins, well, you have a winner that’ll be a fast favourite in no time. Dense, moist, and crunchy, these cookies are quick to put together and easily adaptable. In the mood for chocolate? Swap out those raisins for chocolate chips, or add a handful as you go. Want a little more crunch? A few spoonfuls of sunflower or pumpkin seeds will do the trick.

The recipe makes large cookies, but you can scale down the size – drop by tablespoonfuls for a two-bite treat and bake 6 to 8 minutes, instead.

You can head on over to the SunButter website for the full recipe here: SunButter Coconut-Raisin Cookies and be sure to Like them on Facebook (and me, too!) to see even more allergy-friendly recipes, too.

But first, don’t forget to check out the others we’ve done in the past. Between the ooey, gooey SunButter Butter Tarts…

and that warming SunButter Lentil Stew…

and the “I dare you just to eat a handful” Chocolate-Covered SunButter-Pumpkin Truffles…

and those Double SunButter Hi-Hat Blondies (it makes leftover frosting. Very important)…

and, my favourite, the SunButter Caramel Cookie Strawberry Pie…

I think you won’t be disappointed.

So… what are you waiting for? SunButter Coconut-Raisin Cookies, folks!

(Disclosure statement: I received monetary compensation and free product from SunButter from a recipe development partnership. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)