For most of my life I’ve thought of cinnamon raisin cookies as insulting imposters of chocolate chip cookies. I’d see them at bake sales, lean in, then do a double take and think “Hey, you almost got me there!“
These cinnamon raisin cookies wiled their way into my good graces one day when I ran out of chocolate chips and needed a healthy cookie option. They taste a lot like cinnamon raisin even though they’re grain-free, but I like them more for some reason. In fact, the next time I was at the store I decided to skip chocolate chips the next time and make these again instead.
Soft and chewy, they now rival some of our other favorites – the aforementioned chocolate chip, plus these sugar cookies and our holiday faves – gingerbread cookies. Despite that list, I promise cookies are an occasional thing in our house!
They freeze really well, too, which is handy if you’re like me and sometimes need a quick dessert option that’s ready to go.
Chewy Cinnamon Raisin Cookies
- medium bowl
- baking sheet
- 1 ¾ cup blanched almond flour
- ¾ cup arrowroot powder
- ¾ cup raisins
- ⅓ cup maple syrup
- 1 medium egg
- 5 ½ tbsp butter (melted)
- 1 tsp cinnamon
- ½ tsp vanilla extract
- ¼ tsp sea salt
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, combine almond flour, arrowroot powder, cinnamon and salt.
- Stir to combine, then add in the maple syrup, egg, butter, raisins and vanilla and stir again until well-combined. Allow the dough to rest for 5-10 minutes for prettier cookies (or make them right away if it doesn't matter to you).
- Scoop out about 1.5 tablespoons of the dough and form it into a ball.
- Press the dough down on the cookie sheet, but leave it somewhat rounded. This results in a chewier cookie. Bake for 10-12 minutes.
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