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1
Preheat the oven to 350 F. Line a cookie sheet with parchment paper.
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2
Toast almonds in the oven for 7-10 minutes (oven doesn't have to be fully preheated at this point) until toasted and fragrant. Remove from oven. Let them cool for a few minutes.
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3
Place almonds in a food processor and process for 5-10 minutes until it becomes smooth almond butter. You may have to stop it every so often to scrape down the sides. Once almonds have reached the desired consistency transfer to a bowl. Make sure this is about to room temperature before mixing with the other ingredients. It will make the dough easier to handle.
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4
Add the egg, brown sugar, baking soda, and vanilla extract. Stir until completely combined. Stir in the raisins, dark chocolate chips, sunflower seeds, and peanuts.
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5
Optional step: Refrigerate dough for 10-15 minutes before baking. This will result in denser cookies. If you don't refrigerate they will spread a bit and will be thinner and crispier. They will be delicious either way!
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6
Roll dough into your preferred size balls and place on the cookie sheet about 2 inches apart. Bake for 8 minutes. Remove from oven. Let them cool on the baking sheet for 5 minutes before transferring to a rack to cool completely.
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7
Notes:
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8
1. You can use store bought almond butter rather than making your own. Use 1 cup.
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9
2. You can replace the raisins, chocolate chips, sunflower seeds, and peanuts with 11/3 cups of your favorite trail mix.
