Heat oven to 375 degrees. Whisk flour and baking soda together in bowl and set aside.
In a large bowl beat together almond butter, butter, ½ cup sugar, brown sugar, orange zest and egg. Gradually beat in flour mixture and raisins.
Shape dough into about 30 balls. Roll each ball in remaining 1 ½ tablespoons sugar. Arrange balls 2 inches apart on a parchment-lined cookie sheet. With a fork, lightly press each cookie to form a crisscross pattern.
Bake for 9-10 minutes or until golden brown. Cool on a wire rack.
1cuporganic unsweetened whole-grain puffed cereal**Back to Nature Sprout & Shine Gluten-Free Brown Rice Crisps
1/3cuporganic dried apricots, chopped
1/3cuporganic golden raisins, chopped
1/4cuporganic creamy almond butter
1/4cuporganic brown or coconut sugar
Preheat oven to 350 degrees. Coat an 8-inch square pan with coconut oil or line with parchment paper.
Spread oats, almonds, sunflower seeds, flaxseeds, and sesame seeds on a large, rimmed baking sheet. Bake until the oats are lightly toasted and nuts are fragrant, shaking the pan halfway through, about 10 minutes. Transfer to a large bowl. Add cereal, currants, apricots and raisins. Toss to combine.
Combine almond butter, sugar, honey, vanilla and salt in a small saucepan. Heat over medium low heat, stirring frequently, until the mixture bubbles lightly for 2-5 minutes.
Immediately pour the almond butter mixture over the dry ingredients and mix with a spoon until no dry spots remain. Transfer to the prepared pan. Lightly coat your hands with coconut oil and press the mixture down firmly to make an even layer (wait until the mixture cools slightly if needed). Refrigerate until firm, about 30 minutes. Cut into 8 bars.