Soft & Chewy Cinnamon Raisin Nut Butter Cookies (Gluten Free, Paleo)

Soft, chewy, slightly crumbly cinnamon raisin loveliness in cookie form. These cookies are sweet for a real food palate, but not as sweet as a traditional cookie.

Any type of nut butter can be used in this recipe. I make them with organic peanut butter, but any paleo friendly nut butter is good. I can tolerate peanuts and not tree nuts, so peanut butter it is. If you choose sun butter know that you may end up with green cookies. Science does some really cool things. The chlorophyll in the sunflower seeds reacts with the baking soda/powder and makes it change color as it cools. Intriguing huh?

Dough will be very moist, but not wet. It can easily be rolled into cookie sized balls.

If you need to save some time you can use Peanut Butter & Co. Cinnamon Raison Swirl Peanut Butter. If you haven’t had it, you need it NOW. I’ve used it for these cookies, but I reduce the sugar by at least a 1/4 cup because it’s pretty sweet already.

I love chowing on cookies straight from the freezer and these babies freeze so well! I usually make a big batch, eat a few, and put the rest in the freezer for a later time.

Soft & Chewy Cinnamon Raisin Nut Butter Cookies

prep 10 mins
cook 14 mins
total 24 mins
yield 20 servings

Ingredients

• 1 level cup of natural nut butter (almond, cashew, peanut, sun)

• 3/4 cup of sugar (coconut palm, maple, organic cane, turbinado)

• 2 tsp vanilla extract

• 1/2 tsp himalayan pink salt

• 1 TBS cinnamon

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 cup cassava flour (I recommend Otto's)

• 1/4 cup water, more if needed

• 1/2 cup raisins

Instructions

1. Preheat oven to 350 degrees.

2. Cream nut butter and sugar with stand or hand mixer until fluffy and well combined.

3. Add vanilla, salt, cinnamon, baking powder, & baking soda. Mix until combined.

4. Add flour and mix dough until small balls/crumbles form.

5. While mixing, slowly add water until the dough comes together. It will be moist and tacky, not wet. Add a little bit more water if needed.

6. Mix in raisins.

7. Roll dough into small balls (approximately 1 inch) and place on parchment lined cookie sheets. They will expand so leave room between them.

8. Flatten cookies with a fork, forming a criss cross pattern.

9. Bake at 350 for 12-14 minutes. Let cool before removing.

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