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! Do your best not to eat these all in one sitting. They’re highly addictive! — Reader Feedback: What’s your favorite cookie flavor?
