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Cinnamon Coconut Raisin Cookies

An easy AIP & Paleo cookie recipe that will remind you of an oatmeal raisin cookie!
Course Dessert, Snacks
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12 cookies

Ingredients

  • 2/3 cup coconut oil
  • 1/3 cup maple syrup or honey
  • 1 tsp apple cider vinegar
  • 1 tsp molasses
  • 1 tsp alcohol free vanilla
  • 1/2 cup coconut flour
  • 1/2 cup arrowroot starch
  • 1/8 cup green banana flour optional
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup raisins or carob chips
  • 1/2 cup unsweetened shredded coconut
  • 1 Tbsp gelatin red can
  • 1/4 cup water for gelatin egg

Instructions

  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  2. Mix the wet ingredients into a small bowl (coconut oil, maple syrup, apple cider vinegar, molasses, vanilla).
  3. Mix the dry ingredients into a large bowl (coconut flour, arrowroot, green banana flour, baking soda, cinnamon, salt).
  4. Make a well in the center of the large bowl with the dry ingredients and then pour the wet ingredients into the center of the large bowl. Stir until fully incorporated.
  5. Stir in the raisins and shredded coconut.
  6. Prepare the gelatin egg- pour the water in a small pan. Slowly sprinkle the gelatin over the water in a thin layer and allow to bloom for 2 minutes. Turn the heat to low/medium to melt the gelatin and then whisk until frothy.
  7. Pour the gelatin egg into the large bowl with the batter and quickly stir it in. Do not over stir.
  8. Scoop Tbsp. sized amounts into your hand and roll into a ball then flatten on the lined baking sheet.
  9. Bake for 12-15 minutes or until the edges turn lightly golden brown.
  10. Allow to cool for 5 minutes on the pan and then move to a cooling rack to cool completely. Store in the fridge for up to 5 days or in the freezer for up to 3 months.