Gluten Free Raisin Cookies (Jumbo, Healthier)

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!

Prep Time10

Cook Time12

Chill time30

Course: Dessert

Cuisine: American

Keyword: bakery style cookies, bakery style paleo cookies, gluten free bakery style cookies, Gluten Free Cookies, Paleo cookies

Servings:

Calories: 324kcal

Ingredients

1 cup + 2 tbsp blanched almond flour
¼ cup coconut flour
¼ cup tapioca flour
½ tsp baking soda
¼ tsp salt
1 egg
½ cup grass fed butter melted and cooled
⅓ cup coconut sugar
1 tsp vanilla extract
1 tsp apple cider vinegar or lemon juice
¾ cup raisins

Instructions

In a medium bowl add the almond flour, coconut flour, tapioca flour, baking soda and salt and set aside.
In a large bowl add the egg, butter, coconut sugar, vanilla extract and lemon juice. Whisk until smooth and combined.
Now fold in the dry flour mixture into the wet ingredients. Then fold in the raisins.
Once combined, place your bowl in the fridge for 30 minutes.
Meanwhile, preheat your oven to 400 degrees and line a baking sheet with parchment paper.
Using a 1/4 measure cup, scoop 8 cookies onto the baking tray. Bake at 400 for 5 minutes. Reduce heat to 350 and continue baking for 10-11 minutes.
Let the cookies cool on the baking sheets until set. Enjoy!

Nutrition