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Cinnamon Raisin Cookies

Cinnamon Raisin Cookies Related:   desserts & sweets, gluten-free, July 4th, kid-friendly, low-fat, North America, pareve, Purim, Sukkot, Tu b'Shevat

Prep time: 15 minutes

Cook time: 8 minutes

Yield: 2 dozen cookies

While I can’t imagine a world without chocolate, I wanted to create a delicious treat that satisfies both chocolate lovers and haters. This moist cookie does the trick, and no one will know they are filled with the healthy goodness of flax seeds and almonds.


  • 1 cup almond flour
  • ¼ cup psyllium husks
  • ½ cup gluten-free flour mix
  • 1 ¼ cup flax seed meal
  • 1 heaping tablespoon cinnamon
  • 1 teaspoon ground allspice
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup non-hydrogenated vegetable shortening
  • ½ cup unsweetened applesauce
  • ½ cup coconut sugar
  • ½ cup raisins


  • Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
  • In a food processor, pulse together the first eight ingredients, flour through salt, until well blended. Add the remaining ingredients, except for the raisins, and pulse until it forms a dough ball. You may need to add a few drops of water. Fold in the raisins. Scoop 1 teaspoon of dough at a time onto the baking sheets and flatten with your fingers. Leave 1” in between each cookie. Bake for 6 to 8 minutes until light brown. Let cool before removing from the pan.

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