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Growing up, my Nana was one of my biggest influences. I adored everything about her. She was beautiful, gracious, funny, strong, sensitive, and so demonstrative of her love. She always happened to have baked goods in her home and I loved most of them. She was an excellent baker.
These Spiced Raisin Cookies were one of her famous recipes. Her boys (my Dad and my Uncle) loved them. It’s a unique cookie – so full of flavor. They don’t have to be made only at Christmas; she certainly made them all year long.
Obviously my Nana did most of her baking with gluten, dairy, and eggs, so I had to make a few changes to this recipe in order to bring them to your kitchen. What’s great though, is you can personalize this recipe based on different dietary needs.
For my family, I used Natrel’s new lactose free butter to make these cookies. It’s the first lactose free butter on the Canadian market, which is super exciting for those of you who are lactose intolerant (my husband and son)! I love that there’s only two ingredients in it – lactose free cream and sea salt. It’s available in major grocery stores in Quebec, Ontario, and Atlantic Canada (including Sobey’s and Loblaws).
Natrel also makes an organic butter and it too is made with just two ingredients – organic cream and sea salt. It’s also available in major grocery stores in Quebec and Ontario. Their organic butter would work in this recipe.
Natrel is also in the middle of their Greatest Dessert Exchange campaign. You don’t have to be a blogger to participate. Check out the details of the campaign here .
I like the idea of Natrel’s Greatest Dessert Exchange campaign. Natrel is encouraging you to bake something, pass it along to a friend, and then hope that your friend will bake something and pass that along too. It’s like paying it forward with baked goods. It’s a super cute idea and the perfect time of year to participate. I passed my cookies on to my Dad, he was pretty happy. He says he’s going to pass on his homemade squishies (his name for an English muffin loaded with Natrel’s lactose free butter, peanut butter, and jam). Any takers?
Raisin Spice Cookies
Yield 14 cookies
- 2/3 cup Natrel's lactose-free butter, room temperature
- 1 cup coconut sugar
- 2 well-beaten eggs (omit if vegan/egg-free)
- 1 ½ cups almond flour
- ½ cup tapioca flour, plus 3 tablespoons
- 1 tablespoon psyllium seed husks
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon baking soda in 1 tablespoon warm water
- 1 cup raisins, rehydrated
1. Cream butter and coconut sugar until soft.
2. Add well-beaten eggs, if using. You can omit the eggs, the result will be a flatter cookie but they will still hold together just fine!
3. In a small bowl, use a fork to combine almond flour, tapioca flour, psyllium seed husks, cinnamon, and cloves.
4. Combine baking soda and warm water in a small bowl or measuring cup. Set aside.
5. Rehydrate raisins by covering in hot water and draining after a minute or so. Lightly pat the raisins to soak up excess moisture.
6. Add half of the flour mixture to creamed butter mixture and combine. Add baking soda and water mixture and stir once more. Fold in raisins and then add the rest of the flour.
7. Scoop dough on to prepared sheet, well spaced. Bake at 350 degrees for 12-14 minutes.
8. Let cool to the touch on tray and then move to wire rack to cool completely. If you move them too soon, they will break.
You can also use Natrel's organic butter or a vegan butter substitute to make this recipe.
This is a sponsored post, the opinions are 100% my own.