Cinnamon Raisin Cookies (Grain-free)

I can’t be trusted around these cookies.

Seriously, their numbers are dwindling by the minute.

Oatmeal Raisin cookies have always been a favorite in my household, and since creating these tasty grain-free cookies, I’ve been itching to replicate this cinnamon-y sweet flavor! I originally thought that using maple syrup as the sweetener would be brilliant, adding a rich, complex flavor that would compliment the cinnamon nicely–> but, through trial and error, I learned that it doesn’t work well in these cookies.

They become incredibly sticky!

They’ll stick to your Silpat.

They’ll stick to your parchment paper.

They’ll stick to the roof of your mouth.

And while they were still delicious, I wouldn’t serve them to company without copious amounts of almond milk. And lots of napkins.

So, to avoid a sticky situation… stick to using honey! (Or liquid stevia, if you prefer.)

Cinnamon Raisin Cookies (Grain-free)
makes about 2 dozen

Ingredients:

1 cup creamy unsalted almond butter
1/3 cup honey (or liquid stevia, to taste)
1 whole egg, or a flax egg
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 cup unsweetened shredded coconut
1/2 cup raisins

Directions:

Preheat oven to 350F. In a medium bowl, mix together the first six ingredients until a smooth batter forms, then gently fold in the shredded coconut and raisins.

Using a tablespoon, or cookie scoop, drop the batter onto a baking sheet lined with a Silpat, or parchment paper.

Bake for 10 minutes at 350F, rotating the pan after 5 minutes, until cookies are golden brown around the edges.

Allow to cool on the pan for 10 minutes, then transfer to a cooling rack to cool completely.

Serve at room temperature, or chill in the freezer for a cool, chewy treat!

5.0 from 1 reviews
Cinnamon Raisin Cookies (Grain-free)
Author: 
Prep time: 
Total time: 
Serves: 2 dozen
 
Sweet and chewy "oatmeal" raisin cookies, featuring shredded coconut!
Ingredients
  • 1 cup creamy unsalted almond butter
  • ⅓ cup honey (or liquid stevia, to taste)
  • 1 whole egg, or a flax egg
  • ½ teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ cup unsweetened shredded coconut
  • ½ cup raisins
Instructions
  1. Preheat oven to 350F. In a medium bowl, mix together the first six ingredients until a smooth batter forms, then gently fold in the shredded coconut and raisins.
  2. Using a tablespoon, or cookie scoop, drop the batter onto a baking sheet lined with a Silpat, or parchment paper.
  3. Bake for 10 minutes at 350F, rotating the pan after 5 minutes, until cookies are golden brown around the edges.
  4. Allow to cool on the pan for 10 minutes, then transfer to a cooling rack to cool completely.
  5. Serve at room temperature, or chill in the freezer for a cool, chewy treat!

Do your best not to eat these all in one sitting.

They’re highly addictive!

Reader Feedback: What’s your favorite cookie flavor?

Comments

  1. says

    Normally I’d think of sticky as a bad thing, but I totally wouldn’t mind these sticking to the inside of my mouth! As you know, I love cinnamon and oatmeal raisin cookies… so I’m pretty sure these would disappear just as fast in my house as they are in yours!

    • says

      I had NO PROBLEM with them sticking to my mouth, they were so good! But, Austin had a problem with it… meaning, he didn’t help me eat any of them. And that quickly became a problem for me!

      They’re just too good. 😉

  2. says

    Yum, I love all these sweet healthy treats! I haven ‘t made oatmeal raising forever and I really like them..I should make them soon!!! You had mentioned that you are a 3 meal a day kind of gal and I was curious to see if you would do a post on a typical day’s eats. I would really like to get to where I am satisfied with 3 meals, maybe 1 snack, but I get so hungry and my days are longer now…I don’t get home until 7:15 ish…thanks much..let me know what you think..even if you want to email me, that would be great! Have a wonderful day!

  3. Jeanne says

    These look delicious! I know that you say do your best to not eat these all in one sitting, but in all seriousness I feel like once I start eating cookies or any baked goods I can’t stop and I sort of get set off on a binge. Have you ever experienced this or have any advice? Thanks!

    • says

      Yes, I’ve definitely experienced this! I’ve had a few questions regarding baked goods and binging, so I’ll try to put together a post soon to answer all the questions at once. :)

  4. Heather says

    I made your choc chip recipe and they were so good – thank you! and this is a great idea for adapting other flavors… hmmm… ginger snaps, lemon cookies, butter cookies…. yum! Do you have any idea what to sub for the egg so they are properly combined? I can no longer get away with miscombining… sigh…

    • says

      I’m still working on a properly combined version… flax eggs didn’t work for me, FYI. :(

      Surprisingly, these cookies don’t seem to affect my digestion as much as other miscombinations, but that’s only if they are a rare treat. If I indulge in them too often, they definitely slow things down! Here’s hoping I figure out a properly combined cookie that holds together well soon!

  5. Lori says

    I’ve got a batch in the oven and am eating the dough while waiting! (I know there’s a raw egg in there – call me adventurous.)

  6. Ashleigh says

    My cookies are not flat cookies like yours. I did use peanut butter instead of almond because that is what I have on hand. Or maybe because I bake in a toaster oven? I really wish I had a bigger oven!

  7. Jenny says

    These are absolutely incredible! Being a grain-free cookie I had my doubts but my whole family loved them. Thank you so much for sharing your delicious, healthy recipes. I’m spreading the word!

  8. julia june says

    Hey there, I just made these with Peanut butter. Delicious- but I had to flatten them down mid-way – they didn’t just spread out like those. Is that properties of peanut butter vs. almond butter? Thanks for all of the alternative baking recipes.

  9. Melissa says

    Made these tonight– used crunchy almond butter b/c I didn’t have smooth. Turned out delicious! But, I will try the smooth almond butter in the future. Thanks for another great recipe, Megan!

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