A Cookie recipe you will either love me or hate me for


Cinnamon Raisin Cookies

Cinnamon Raisin Cookies

I could marry chocolate.  Like seriously. We’d be happy together for life.  In fact, anything sweet, I could basically have a love affair with.  I’m not proud of this assertion, but at least I’m honest.  My relationship with sweets is most definitely my most unhealthy relationship (and that’s saying a lot!)  If you asked me years ago if I had an issue with sweets, I’d say, no way, I’m a savory girl.  Potato chips fo life yo.  But once I gave up all sugar—yes you read that right,  no sugar—the sweet things became an addiction.  I’m talking raisins, bananas, grapes, honey, maple syrup, fruit juice—I can’t get enough.  Ok, literally just writing those words has me thinking about my next fix.  Son of a bitch…

Anyway, the point is, I have issues.  Clearly.  I had to find a solution that would allow me a treat every once and a while but not over-indulge.  Thus I created “mini desserts.”  They are, basically as they sound; Desserts that are small in both caloric intake as well as quantity.  So, I can make, and subsequently eat, the entire batch if I want. It’s very freeing.

Here’s my most favoritist cookie ever.  You could make these for non-health nut friends and I promise you they will be begging for more.  These cookies are paleo, vegan, egg-free, dairy-free, soy-free, gluten-free but not taste free!  YAY!

Disclaimer:  if you do double or triple this recipe, it’s like crack and I can’t be responsible for your behavior.

Cinnamin Raisin Cookies Ingredients

“Mini” Cinnamon Raisin Cookies

½ cup of almond flour (I highly recommend you using this awesome ingredient sparingly.  Check out this great article that fully explains why we need to be careful with almond flour)

1 ½ teaspoons melted coconut oil (or grass-fed butter)

1 teaspoon maple syrup

½ a handful of raisins (amount depends on your sweet tooth)

1 teaspoon cinnamon

Dash of vanilla extract

Dash of baking soda

Dash of healthy salt (Himalayan, real salt, Celtic etc)

Set oven to 350 degrees.  Line a cookie sheet with parchment paper (you could skip this and just add to a non-stick cookie sheet but why do the extra cleaning?) Add all ingredients into a mixing bowl.  Mix thoroughly.  The consistency of the dough should be very sticky.  If you feel that it is too dry, add a bit of water.


It should look something like this

It should look something like this




Then, take about a teaspoon of dough at a time and roll in your hand to make a dough ball.  Place each ball on the cookie sheet.  Bake for 10-15 minutes or until the bottom is golden brown.   Remove from oven and let cookies cool for a bit.  I usually can’t help myself and eat half the batch before they fully cool and burn the shit out of my mouth in the process.  Should you have more self-control than me, you’ll find the cooled batch is entirely more delightful.   They also stay together better. There’s no eggs in them, so they can be crumbly when hot.

Aim for this golden brown on the underside of the cookie

Aim for this golden brown on the underside of the cookie

Entire batch makes about 6 cookies. The calorie count is somewhere between 225-300 if you eat the whole batch.  Which, for a delish dessert is pretty decent. I usually share these with my father-in-law.  I only let him have two.  Because I made them.

Hubby hates cinnamon.  If you are also weird like him, (perhaps you hate babies and dolphins too?) then, you can substitute the raisins and cinnamon for chocolate.  I like to go with a 72% cocoa chopped and folded into the dough.

Enjoy these with a cup of tea.  Or eat them over your stove and burn the shit out of your mouth.  Either way.  Either way.

Mmmm.  Eating. At the stove.  Burned my mouth.  Again.

Mmmm. Eating. At the stove. Burned my mouth. Again.