Cinnamon Raisin Cookies

So if you haven’t already noticed I’m addicted to chocolate.  I’m not going to try and hide it, but let’s just say I am very glad that it is something I can still eat.  On a side note, I might eat it too much.  With this is mind I decided to make a “healthier” cookie.  But one that still satisfies my ridiculous sweet tooth.  This cookie has just the right amount of chewy goodness, with a tad crunch from the walnuts.

My favorite thing to do is prepare the batter, scoop onto a tray and freeze the dough.  Drop the frozen cookie balls in a ziplock bag and keep in the freezer for the next time you want freshly baked cookies!  Simply place them on your cookie sheet to thaw while your oven is preheating and bake as directed below.   Perfect for a midnight snack :)

Cinnamon Raisin Cookies

  • 1/2 cup butter, melted
  • 1/2 cup honey
  • 1 cup almond flour, firmly packed
  • 2 tablespoons coconut flour, firmly packed
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon baking soda
  • dash of salt
  • 3/4 cup raisins
  • 1/2 cup chopped walnuts
  1. Preheat oven to 325.
  2. Mix together butter and honey.
  3. Add flours, cinnamon, baking soda, and salt.  Combine well.
  4. Fold in raisins and nuts.
  5. Scoop and bake for 13-15 minutes until edges are golden brown.
  6. Let cool on baking sheets before removing.

*yields 2 dozen cookies

These are so tasty, the kids come begging every time I bake them!

15 thoughts on “Cinnamon Raisin Cookies”

  • My kids and I made these yesterday and consumed them ALL yesterday as well. Today I’m making another batch – YUM!!!

  • I hate playing the “what went wrong” game, but mine spread out really thin and became overly crispy. I see yours look plump and delightful. Any ideas?

    • Hi Elle,
      The only issue I can think of is that your flours weren’t firmly packed when measuring them. Pack it down firmly as if you were measuring brown sugar for a recipe. The batter should be nice and thick.

  • Thanks for this recipe. I am a gluten free vegan, and so I appreciate gf recipes without eggs. Since the butter it calls for is melted, could I just use oil instead, and if so, how much?

  • Just made these cookies with the 1/4 C coconut oil as suggested above. I tried placing 3 of them on parchment paper on my Marie Calender’s pie tin. They all melted together to form one large cookie. Not a problem though, we just sliced them down the middle LOL.

    • The only advice I can give is to make sure your flours are firmly packed (almost like when measuring brown sugar). I’m glad they were still tasty for you :)

  • These cookies looked interesting to me (I have started having a bake table at local markets and often get request for gluten free baking, so I am trying out recipes and am always on the lookout) anyway. After haveing many flat, flat,flat recipes, and reading the comments, I made these with a few adjustments.

    I just added gf flour until the dough was thick, added two eggs (for glue :]) and they turned out delicious and kep their shape. I also forgot the #1 rule to read the recipe thoroughly and cooked them at 350 for 9 min….thank goodness I bake lots and have the basic cookie time down or I would have had burned cookies and would have to give them to my nephew….who loves burnt cookies!! 325 is the temp,

    Also enjoyed looking at you family pics. nice! I’m a gramma and love to see whole families out on the town.

    Thanks for the recipe….I know I’ll use it lots!! I had one, and they are delish, val

  • Theses rival any sugary cookie with normal flour. We have to go GF for our one child but your making the switch a lot easier! :) Thanks!

  • I just made these cookies. I used brown sugar instead of honey (same measure) turned out great….looks like your pic. A good stand in for my missed oatmeal cookies. Thank you so much!

  • Hey Michelle
    I see you still haven’t been on here in awhile but I was looking on the urban posers blog and she recomends getting flours such as almond or coconut from honeyville just wondering your thoughts

  • Love your recipes since we all went gluten free this last month!
    Can I replace honey with maple syrup? And can I replace butter in all recipes with coconut oil?
    Keep up the great job, and we can all keep on eating real yummy food?

    • I have not tested maple syrup in all of my recipes, but the ones I did, turned out well. Let me know how it works out for you. Good luck!

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