Gluten Free Raisin Cookies (Jumbo, Healthier)

caitlinbrae — Sun, 27 Nov 2022 14:10:00 +0000

These bakery style gluten free raisin cookies are delicious, thick, and chewy! They are made from a mixture of almond flour, coconut flour, and tapioca flour making them naturally gluten free!

Bakery style raisin cookies

If you’re a cookie lover like me, you’ll definitely want to try these raisin cookies. They are big, thick, and loaded with raisins and crispy layers. Bakery style cookies are large in size and rich in flavor and texture.

Raisin cookies are a great way to switch up your cookie game. Instead of peanut butter, chocolate chip, or sugar cookies, give these raisin cookies a try! The raisins offer an all natural sweetness and pair perfectly with the gluten free cookie batter. Trust me, you’re going to love them! Definitely keep reading to find all the details and recipe instructions.

Why you’ll love bakery style raisin cookies

Bakery style cookies are crispy on the outsides with soft middles.
This recipe is gluten free and paleo friendly.
These raisin filled cookies are freezer friendly and can be stored for a later date.
They only require 30 minutes of chill time.
This recipe is made from a mixture of almond flour, coconut flour and tapioca flour.
These cookies are thick and chewy.
Additionally, try these almond flour cookie bars for some more cookie inspiration!

Ingredients needed for gluten free raisin cookies

Here are the ingredients you will need to achieve the best cookies:

Almond flour, coconut flour and tapioca flour are the three main flours we are working with. All three of these flours work really well together to create the best textured cookies.

Baking soda helps puff up these cookies. You’ll need 1/2 teaspoon.

Just a pinch of salt to help enhance the flavor! We will be using 1/4 teaspoon.

One egg helps bind all the ingredients together. A room temperature egg works best as it blends in nicely the batter.

Butter is used as the main baking fat in this recipe. You can use grass fed butter or any butter of your choice.

Coconut sugar is used as the all natural sweetener. We will be using 1/3 cup.

Vanilla extract helps enhance all the flavors. Just one teaspoon!

Just a teaspoon of lemon juice or apple cider vinegar.

Lastly, raisins (of course!) to finish things off. We will be using one full cup of raisins. However, you can use however many raisins you like.

Tips for making the best bakery style cookies

Firstly, mix the dry and wet ingredients separately. This will prevent over mixing.
Secondly, let the dough chill in the fridge while you preheat your oven. This will prevent the cookies from spreading thin!
Thirdly, use a 1/4 measuring cup to scoop and shape the cookie dough! This will allow for thick, uniform cookies.

How to make these gluten free bakery style cookies

STEP 1

Combine the dry ingredients. In a medium bowl combine all the dry ingredients: almond flour, coconut flour, tapioca flour, baking soda and salt. Mix and set aside.

STEP 2

Whisk the wet ingredients. In a separate large bowl, whisk together all the wet ingredients: egg, butter, sugar, vanilla and lemon juice. Whisk until smooth and then fold in the dry flour ingredients.

STEP 3

Fold in the raisins. Mix the raisins into the batter. You can use anywhere from 3/4 cup to 1 cup (or more!).

STEP 4

Chill in the fridge. Chill the batter in the fridge for 30 minutes (or more). While you preheat your oven.

STEP 5

Lastly, bake and enjoy! Bake the cookies at 400 degrees for 5 minutes. Then reduce the heat to 350 and bake for another 7 minutes. Let the cookies cool slightly before enjoying.

Possible ingredient variations

If you aren’t a fan of raisins, substitute in chocolate chips! These are great dairy free chocolate chips from amazon. You can also find them at Target or your local grocery store. They are free from top allergens and made with minimal ingredients (I prefer these rather than traditional chocolate chip cookies).

You can use coconut oil instead of melted butter for an even swap! Make sure to use refined coconut oil so the cookies don’t have a strong coconut flavor. You can also try using a vegan butter if you are dairy free.

Also, if you don’t have coconut sugar, use brown sugar or regular white sugar for an even swap.

How to serve these raisin cookies

The options are endless, but here are a few ways you’ll like to enjoy these raisin cookies.

Serve these raisin cookies with a hot cup of tea (my personal favorite)
Enjoy them as dessert with a scoop of vanilla ice cream
Pour a large glass of milk along side a warm raisin cookie. What’s better than cookies and milk!?
Enjoy these cookies as a mid morning snack along side a cup of coffee
Or these cookies can be enjoyed just on their own!

How to store these gluten free cookies

Once these cookies have fully cooled, store them in an airtight container in the fridge. They will last in the fridge for 4-5 days. Alternatively, they can be stored in the freezer for 3 months! Simply store the cookies in a freezer friendly container and then let them thaw out at room temperature when you are ready to enjoy them.

Definitely try some of my other gluten free cookie recipes below!

Paleo Caramel Thumbprint Cookies

Cassava Flour Chocolate Chip Cookies

Healthy Butter Pecan Cookies

Flourless Peanut Butter Cookie Sandwiches (with salted buttercream)

Almond Flour Cookie Bars

Did you make these cookies?

If you make these bakery style raisin cookies, I would really appreciate a rating and a review. I love hearing from you so please don’t forget to rate this recipe or leave a comment down below! Your feedback and support is super helpful to me and to other readers thinking about making this recipe. Also, you can find me on Instagram and Pinterest for more recipe inspiration.