These cookies were solely experimental; a byproduct of my boredom at work. I just started playing around with ingredients, crossed my fingers, and hoped I came out with something edible. Thus, these babies were born! I LOVE cinnamon raisin, and these are perfect to have as a snack or as a dessert after dinner. I used a combination of flours– whole wheat, coconut and almond. Im pretty impressed with the outcome
- 1/2 cup coconut flour
- 1/4 cup almond flour
- 1/4 cup white whole wheat flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp salt
- 2 eggs
- 1/4 cup plain nonfat yogurt
- 1/4 cup baking stevia
- 2 tbsp agave
- 1 tsp vanilla extract
- 1/4 cup raisins
1) Preheat oven to 350 degrees.
2) Whisk together flours, cinnamon, allspice, baking soda, and salt in a bowl and set aside.
3) In a separate bowl, beat eggs, stevia, yogurt, agave, and vanilla until just combined. With a spatula, fold in raisins.
4) place dough onto a baking sheet lined with a silicon mat. Using your fingers or a spoon, smash the cookies down a little (they don’t spread much) to desired flatness.
5) bake for 12 minutes until brown on bottom.
This recipe made 20 mini cookies or 10 bigger ones, your choice! They came out so soft and fluffy, and you can really taste the cinnamon! They were so easy to whip up and didn’t take long at all. Maybe I should be bored at work more often! 😉