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
Course:
Servings
9 cookies
Ingredients
- 1/4 cup 60.00 ml palm shortening
- 2 Tbsp 29.57 ml maple syrup
- 1/4 cup 60.00 ml coconut sugar
- 1 1/2 tsp 7.39 ml vanilla extract
- 3/4 cup 180.00 ml arrowroot flour
- 1/4 cup 60.00 ml Tigernut flour
- 1 tbsp 14.79 ml gelatin
- 1 tsp 4.93 ml baking soda
- 1/2 tsp 2.46 ml cream of tartar
- 2 tsp 9.86 ml ground cinnamon
- 1/2 tsp 2.46 ml sea salt
- 1/4 cup 60.00 ml raisins
Instructions
- Heat oven to 350°F. Grease a baking sheet pan with either coconut oil or palm shortening.
- In the large bowl of an electric mixer, add the palm shortening, maple syrup, sugar, and vanilla. Beat until creamy.
- In another bowl, whisk together the arrowroot flour, tigernut flour, gelatin, baking soda, cream of tartar, cinnamon, and sea salt.
- 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.
- 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.
- 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.
