These white chocolate raisin coconut flour cookies are the perfect gluten free treat. Soft fluffy mounds of cookie, bursting with white chocolate and juicy raisins. Serve with hot coffee and enjoy!
I made these cookies to save myself from going crazy while I was in the hospital with my baby girl (who was born 11 weeks premature). I only had brief moments free and loved coming home to bake and photograph to take my mind off things. I always used to bring the treats into the nurses who were looking after my little baby.
Of course baking was particularly fun because I got to use my new Kitchen Aid. I got the beautiful pistachio colour that I can’t stop swooning over. Every time I walk into the kitchen, my heart flutters a little because she’s just so beautiful.
Okay i’ll stop now.
Back to these cookies. These cookies came to be after I tried to use various ingredients that had been sitting in my pantry for
weeks months. Although I wasn’t sure about the combination, I love how they turned out. The creaminess of the white chocolate marries perfectly with the sweet raisins. And the coconut flour gives a nice soft and fluffy texture which I love. Gluten free baking can be hit and miss sometimes but there’s nothing better than when you make a perfect batch!
I hope you like these cookies and that you enjoy them as much the nurses and myself did.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
What you need:
- Stand mixer
- Mixing bowl
- Baking tray lined with baking paper
Ingredients (makes 12):
- 1/2 cup coconut flour
- 1/3 pure maple syrup
- 1/4 cup coconut oil
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 2 whole eggs
- 1/4 cup white chocolate chips
- 3 tablespoons raisins
1. Preheat oven to 160°C.
2. Mix the cookie ingredients (except white chocolate chips and raisins) in your bowl or stand mixer until well combined. It will seem quite wet but it will thicken as the coconut flour absorbs the moisture. Stir through the white chocolate chips and raisins with a knife.
3. Spoon the mixture on to a prepared baking tray. If the mixture is too sticky, just wet your hands slightly.
4. Press a few white chocolate chips and raisins into the top of each cookie. Pop into the oven to bake for 12 minutes.
Storage: in an airtight container for up to a week.
Like this recipe? Yum it on Yummly.
For another “Naked Treat”, try my salted dark chocolate almond cookies.
Or my vanilla custard pots.
Anisa – The Macadames. xx