Chewy Cinnamon Raisin Cookies

Heather Dessinger

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raisin cookies

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.

cinnamon raisin cookies
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5 from 4 votes

Chewy Cinnamon Raisin Cookies

Course Dessert
Servings 16 cookies
Calories 168kcal
Author Heather Dessinger




  • 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.


Serving: 1g | Calories: 168kcal | Carbohydrates: 18g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 74mg | Potassium: 78mg | Fiber: 2g | Sugar: 4g | Vitamin A: 135IU | Vitamin C: 0.4mg | Calcium: 41mg | Iron: 1mg
raisin cookies recipe

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Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world. 

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Recipe Rating

24 thoughts on “Chewy Cinnamon Raisin Cookies”

  1. So excited to try these, but we need to be dairy-free. I plan to try them with sustainably-harvested palm shortening, unless you believe something else would work better? My experience is that coconut oil isn’t a good butter substitute when baking.

      • Hi! FYI, I’m not one to comment on blog posts and start emailing folks, but here I am doing it anyway. I’ve recently read that there is no such thing as sustainably harvested shortening. I try to avoid any products or blogs that promote the use of palm oil. Just too risky. I have enjoyed your blog and I realize that avoiding products can drive us crazy, but that doesn’t mean it’s ok to turn a blind eye to important issues. Especially when there are alternatives. For your reading pleasure:

        I’ve noticed a few of your recipes call for Palm Oil products. I think it would be really awesome if you omitted those and provided an alternative. Every bit counts, right? Especially when it comes to adorable baby orangutans.

          • 5 stars
            Provided is a link to review more information on this critical issue.

            “Less than 7% of the total production of palm oil is certified as sustainable. Additionally, the vast majority of organizations dedicated to protecting orangutans and the rainforest, state that there is really no such thing as “sustainable” palm oil. In fact, a Borneo Futures report for the Orangutan Land Trust and Wilmar International found that orangutan populations decline at similar rates between RSPO-certified and non-certified plantations. So the strongest action you can take is to avoid palm oil altogether. As Dr. Biruté Mary Galdikas mentions in our episode, if you use palm oil-based products, you have orangutan blood on your hands.” Quoting from For The Wild.


  2. Very funny about comment about the chocolate chip imposters 🙂 I love oatmeal cookies but hate the raisins! I saw a t-shirt once that said “Stupid raisins, stay out of my cookies”. I’ve been wanting that shirt ever since. Definitely going to make these (with the raisins for the kids).

  3. 5 stars
    These turned out great! Not too sweet, delightfully soft, smell amazing and they taste great. I noticed another reviewer asked how many cookies this made – for me, this recipe made 18 cookies (some of which are a bit larger, so I could have gotten a few more if I had made them more uniformly sized. I kept mine about TBS size to keep them easier to eat for my 2.5 year old). Also, it’s hard to judge when these are done because they don’t turn a golden brown really – but I removed them when the bottoms were turning a golden colour. Thanks for the great recipe!

    • 5 stars
      Made these again tonight after my 3-year old requested “the raisin cookies” for her birthday:) I love how simple and delicious these are. Just wanted to come back and note for other readers that 5.5 TBS of butter = 78 grams approx. – just in case anyone was wondering! Also – it is really hot here right now, so I put the batter in the freezer for approx 5-7 minutes to harden it up a bit and that worked really well.

  4. These were soo yum! I didn’t let my dough rest before I put it on the pan so they spread a bit and were a little flatter, more traditional cookie shape, but still so soft and chewy and delicious! We will definitely make again!

  5. My husband is allergic to both grains and nuts (Can you believe it?!). Can you recommend an alternative to the almond flour that might work well with this recipe?