Cinnamon Coconut Raisin Cookies

This is the perfect weekday cookie…if there is such a thing. These remind me of an oatmeal raisin cookie sans oatmeal of course. They are crunchy but chewy and are flavored with cinnamon, coconut and raisins.

I feel like these cookies are really easy to throw together and would be perfect for a weekday treat. If you are new to AIP baking then this is a great beginner recipe. Throw one of these into your kids lunch or your own lunch and you will be happy you did. You can also freeze these and pull them out of the freezer as you need them.

In this recipe I used green banana flour (I have been dying to try it out) and it worked great in this recipe but you can also just leave it out and the cookies will still come out tasty!

I have also subbed carob chips or chocolate chips (if you have reintroduced them) in place of the raisins and they also taste good. Even better, add a carob chunk on top and press it into the center of the cookie for a little bit of added sweetness. In this recipe I call for 1 tsp. of cinnamon but when I make these for myself I use 2 tsp. because I love cinnamon and the flavor it adds. So if you love cinnamon go ahead and add some more!

These cookies are not overly sweet so if you want to make them a bit sweeter I would recommend using honey instead of the maple syrup and increasing the amount you use from 1/3 cup to a 1/2 cup.

The Spring weather decided to come out yesterday and today and I am loving the sunshine. It is amazing how much of a mood booster a little sunshine can be.

Happy Sunday and happy baking!

XO Meagen Ashley

*This recipe has been shared on the AIP Paleo Recipe Roundtable

5 from 1 vote

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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.