- Shelf Stable Unsweetened Original Almondmilk Coconutmilk
- Unsweetened Original Almondmilk Coconutmilk
- Cook Time
- 12 Minutes
Heat oven to 350°F. Spray cookie sheets with cooking spray.
In large bowl, beat shortening, brown sugar and eggs with electric mixer on medium speed until creamy. Beat in almondmilk on low speed. Add flour, baking powder, salt, baking soda, cinnamon and cardamom; mix on low speed until well blended. By hand, stir in oats, raisins and almonds.
Drop by rounded tablespoonfuls 2 inches apart on cookie sheets. Bake 10 to 12 minutes or until golden brown. Cool on cookie sheets 2 minutes; remove to cooling racks. If baking 2 pans at a time, rotate half way through baking.