If dinner is just around the corner and you want a great dessert, why not save a little time and get some peace of mind with these quick-and-easy cookies?

I received these Cinnamon Raisin Cookies as a birthday gift from the wife (Anne) of one of my team members. They remind me so much of the oatmeal raisin cookies my mom used to bake and that I haven’t been able to enjoy since following The Myers Way®.

These cookies are perfectly fluffy on the inside and delightfully crisp on the outside. A light splash of cinnamon along with the sweet flavor of raisins make these cookies feel nostalgic, while still being 100 percent The Myers Way®–compliant.

They’re perfect for your family table, or for bringing to celebrations with friends!

Enjoy!

Anne’s Amazing Cinnamon-Raisin Cookies

Anne’s Amazing Cinnamon-Raisin Cookies

Anne’s Amazing Cinnamon-Raisin Cookies
Course:
Course:

Servings

Servings:

9 cookies

9 cookies

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Ingredients

Ingredients

  • 1/4 60 cups ml palm shortening
  • 2 29.574 tbsp ml maple syrup
  • 1/4 60 cups ml coconut sugar
  • 1 1/2 7.3935 tsp ml vanilla extract
  • 3/4 180 cups ml arrowroot flour
  • 1/4 60 cups ml Tigernut flour
  • 1 1 scoop The Myers Way® Gelatin (or similar gelatin)
  • 1 4.929 tsp ml baking soda
  • 1/2 2.4645 tsp ml cream of tartar
  • 2 9.858 tsp ml ground cinnamon
  • 1/2 2.4645 tsp ml sea salt
  • 1/4 60 cups ml raisins

Instructions

Instructions

  1. Heat oven to 350°F. Grease a baking sheet pan with either coconut oil or palm shortening.
  2. In the large bowl of an electric mixer, add the palm shortening, maple syrup, sugar, and vanilla. Beat until creamy.
  3. In another bowl, whisk together the arrowroot flour, tigernut flour, gelatin, baking soda, cream of tartar, cinnamon, and sea salt.
  4. Slowly add dry ingredients to the wet ingredients and beat on medium to combine. Using a spatula, fold in the raisins. Note: This yields a dry and crumbly dough, but it will form into balls easily. If your dough will not stick together, add another tablespoon of palm shortening for more moisture.
  5. Using clean hands, form pieces of the dough into 1-inch balls. Place balls 2 inches apart on the prepared pan. Bake for 10 to 12 minutes.
  6. Remove pan from oven and let cookies cool on the pan for 5 to 10 minutes before moving them to a rack to cool completely.