A recipe post, FINALLY! As I promised earlier, here’s one of many recipes that I want to share. My all time favorite cookie is oatmeal raisin and I think that this version is a pretty decent alternative. It’s not grain free since it has quinoa in it but I think the quinoa lends more flavor than a boring oat. I have been using a basic cookie recipe and changing the add-ins based on the flavor I want and this came out of that. I will share the basic cookie dough recipe, and a chocolate chip version, in a future post.
Quinoa Raisin Cookies
Makes about 30 cookies
1/2 cup butter, softened (or coconut oil)
1 cup coconut sugar (or 1/2 cup coconut sugar, 1/2 up Zsweet)
1 teaspoon vanilla extract
2 1/2 cups almond meal or blanched almond flour
1 cup quinoa flakes
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup raisins
- Preheat oven to 350 degrees F.
- Mix dry ingredients together and set aside.
- Cream butter and sugar together.
- Beat in eggs and vanilla.
- Add dry ingredients to the butter mixture and beat well.
- Fold in raisins.
- Drop by the teaspoonful onto cookie sheet, flatten slightly, and bake for 8 to 10 minutes.
- Let cool for 10 minutes before moving to cookie rack.
Compared to some of my other recipes, this uses more sweetener. I have played around with both the amount of sweetener and the form. I’ve tried more coconut sugar but it was way too sweet. I’ve tried less and paired it with stevia and didn’t like that combo much either. The flavor and sweetness were fine but the texture was not the same. Of course, the raisins are plenty sweet themselves so the cookies will still turn out if you cut the sugar by one-third or half. Another note is that this recipe works well with either blanched almond flour or natural almond meal. I ran out of almond flour and have been using Trader Joe’s almond meal and they bake equally well. If you play around with the recipe, let me know how it works out for you.