10 Nov Irresistible Raisin cookies
These raisin cookies have been adapted from a recipe by Danielle Walker’s ‘Against all Grain’. They are gluten and refined sugar free and are really easy to make.
The only problem is they do not last long!
1/4 cup butter at room temperature
1 egg at room temperature
1/3 cup of honey
1 teaspoon of vanilla extract
3 teaspoons of ground cinnamon
1 cup of almond flour or ground almonds
2 tablespoons of coconut flour
1/2 teaspoon of baking soda
1/4 teaspoon of salt
2 teaspoons of ground flaxseeds
3/4 cup of shredded coconut (unsweetened)
1/2 cup of raisins
Preheat the oven to 170C
Place the butter and egg in the bowl of a mixer and cream for 1 minute on high.
Add the honey and vanilla and mix for another minute until creamy
Place the cinnamon, flours, baking soda, salt and flaxseeds in a separate bowl and stir to combine
Slowly add the dry ingredients to the wet and mix for another minute until combined
Add the coconut and raising and mix for 1 more minute
Place balls of the dough onto a baking sheet lined with baking parchment paper
Place another piece of parchment paper over the cookies, then use a spatula to gently press the down into circles about 1/4 inch thick
Bake for 12 minutes until the edges are slightly browned