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
- 1 3/4 cup almond flour (this is what I use)
- 3/4 cup arrowroot powder (find it here)
- 3/4 cup raisins (find them here)
- 1/3 cup maple syrup (where to buy it)
- 1 medium egg
- 5 1/2 tablespoons butter, melted
- 1 teaspoon cinnamon (where to find it)
- 1/2 teaspoon vanilla (buy it here or make your own homemade vanilla extract)
- 1/4 teaspoon sea salt (this is what I use)
Preheat your oven to 350F 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.