Go Back
Print

Gluten Free Raisin Nut Cookies

Don't let a gluten free diet keep you away from cookies. This recipe is delicious and gluten free!

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4
Calories 125 kcal

Ingredients

  • 1 cup unblanched almond flour
  • 1/2 cup cashew flour
  • 1/2 cup combined raw pecans and raw hazelnuts - ground roughly
  • 1/2 cup raisins - I use organic
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon powder
  • 1/4 cup coconut sugar
  • 4 packets stevia

Wet Ingredients:

  • 1 tablespoon butter - melted
  • 2 tablespoons extra virgin coconut oil - melted
  • 2 tablespoons water
  • 1 teaspoon vanilla extract optional

Instructions

  1. In a large bowl, combine all of the dry ingredients and mix well.
  2. Separately, combine all of the wet ingredients.
  3. Then add the wet ingredients to the dry and mix. The consistency you're looking for is sticky enough to hold the mixture together. Test the mixture by taking a spoonful and forming it into a small patty. If it won't hold then add more coconut oil and water, in equal amounts, no more than a tablespoon of each at a time. The cookie dough will look greasy.
  4. Once your dough holds together well, form your patties, about 1 and a half inch to 2 inches in diameter. Press them in your hand to flatten a bit then place them carefully onto a non-stick cookie sheet. Handle carefully so they don't fall apart. There is absolutely no need to add anymore fat onto the sheet.
  5. Depending upon the size of your sheet and oven you may have to make two batches.
  6. Place cookies in oven (middle rack) and bake for 12-15-minutes, watching carefully that they do not burn. You'll notice that the raisins will plump up considerably. This is your cue that the cookies are nearly done. You want them just lightly browned and you'll be able to tell by looking closely at the edges.
  7. Remove from oven and let cool on the cookie sheet or carefully remove them with a spatula onto paper towel-lined plates which is my preference.
  8. They're rather crumbly and may break apart. You can eat them while they're still warm or wait until completely cool.