Anne’s Amazing Cinnamon-Raisin Cookies
November 9th, 2018
Thanksgiving is just around the corner! Since you’ll already be so busy preparing multiple courses for the big feast, why not save a little time and peace of mind on dessert 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 Thanksgiving table, or for bringing to celebrations with friends and family!
Enjoy!
Anne’s Amazing Cinnamon-Raisin Cookies
Servings
9 cookies
Ingredients
- 1/4 cup palm shortening
- 2 Tbsp pure maple syrup
- 1/4 cup coconut sugar
- 1 1/2 tsp pure vanilla extract
- 3/4 cup arrowroot flour
- 1/4 cup tigernut flour
- 1 Tbsp The Myers Way® Gelatin (or similar gelatin)
- 1 tsp aluminum-free baking soda
- 1/2 tsp cream of tartar
- 2 tsp ground cinnamon
- 1/2 tsp fine sea salt
- 1/4 cup raisins
Servings: cookies
Units:
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.
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