These cinnamon raisin cookies are chewy and soft and the perfect allergen friendly treat. They’re AIP, paleo, gluten, dairy, and egg free!
I’m a huge fan of cinnamon raisin anything, my raisin cake is one of my faves, as well as one of the most popular recipes on the blog. But as much as I love cake, I’ve been ALL about the cookies lately.
And I’m totes obsessed with these cookies. They’re like little cinnamon raisin pillows sent from heaven!
I do have an “oatmeal” raisin cookie recipe already on the blog. But this one is a bit different in texture and taste and uses different flours and ingredients.
Ingredients you need
Tigernut flour is a fave grain-free flour of mine. You’ll notice I use it in many of my treat recipes. However, don’t be fooled by the name! Tigernuts are nut-free and are completely AIP compliant. They are actually tubers and have a mild sweet taste to them!
SO I’m not a huge fan of coconut flour on it’s own. But I find it works best when mixed with other grain-free flours.
If you don’t have palm shortening, coconut oil also works but does change the texture slightly.
Lately coconut sugar has been my sweetener of choice, especially in cookies. It gives that brown sugar vibe!
No need to make gelatin eggs! Just throw the gelatin in with the dry ingredients. Woot woot!
Of course there’s cinnamon in cinnamon raisin cookies. Gosh I love cinnamon! And did you know it can aid in stabilizing blood sugar?
Again, love me a good raisin treat! Best part of raisin cookies? The raisins baked on the edge that end up super chewy! SO good! Can you relate?
The water helps with activating the gelatin, and providing moisture, obvi!
I always use pure vanilla extract in my baking. Don’t have any? Just omit, cookies will still taste great!
These cinnamon raisin cookies are chewy and soft and the perfect allergen friendly treat. They're AIP, paleo, gluten, dairy, and egg free!
- Preheat oven to 350. Line a cookie sheet with either parchment paper or a silicone baking sheet liner. Set aside.
- Whisk together the tigernut flour, coconut flour, coconut sugar, gelatin, cinnamon, and salt.
- Mix in the shortening (or coconut oil). Then add in the water, and vanilla. Mix until combined and a cookie dough forms. Then stir in raisins.
- Roll 2 tbsp of the cookie dough into a ball and then slightly flatten onto the prepared cookie sheet. Repeat until all the cookie dough is used. This should give you six cookies!
- Bake in centre of preheated oven for 12-15 mins or until edges are slightly browned.