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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.)
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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!
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
Instructions
- 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!
Nutrition
Per Serving: Calories: 102, Fat: 7g, Carbohydrates: 8g, Fiber: 1g, Protein: 2g
Do your best not to eat these all in one sitting.
They’re highly addictive!
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Reader Feedback: What’s your favorite cookie flavor?
Amazingly gorgeous cookies! Just made with 1 cup Almond butter/Peanut butter & Tahini is balance as that’s what I had on hand lol rest same as recipe Yummy in 175 C Australia – Out Cool Wire Mouth šš
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!
Can someone tell me how much stevia drops (approxiamtely) to use in place of the honey? Thank you in advance.
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.
Hiya! Is there a substitute for the coconut as I’m not a big fan of it
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!