Cinnamon Raisin Cookie Dough


Cinnamon Raisin Cookie Dough! My go-to sweet treat actually made it into ball-form this time. *I’ve been eating it straight out of the bowl lately, sometimes as a meal. It’s that good. ⁣
I used to make these with gf oats, before I realized grains (even gluten-free ones) just didn’t love me back. So now I use a combo of almond flour and cashew flour as the base. ⁣⁣
Not gonna lie... using oats tastes more like traditional cookie dough, but if you’re avoiding grains like me then these sure do hit the spot! ⁣⁣

p.s. You can sub out the raisins and cinnamon for chocolate chips if that’s how you roll! ⁣
Ingredients: ⁣⁣
1/2 cup raw unsalted cashews (pulsed into a flour)⁣⁣
1/2 cup almond flour
8 medjool dates (pitted & softer is better) ⁣⁣
2 tbsp shredded coconut
2 tbsp raisins (soaked and re-hydrated for an hour) ⁣⁣
1-2 tbsp maple syrup
1 tsp vanilla
1 tsp cinnamon ⁣⁣
pinch sea salt to taste⁣⁣
Method: ⁣⁣
1. Blend cashews in a food processor a high speed blender medium fine consistency like flour.⁣⁣
2. Add in almond flour, shredded coconut, cinnamon and salt and pulse-blend/process.⁣⁣
3. Slowly add in dates and continue to pulse blend. If using a vitamix, you may have to use your tamper. *I use a mini food processor. ⁣⁣
4. Add liquids - start with 1 tbsp of maple syrup, plus the vanilla. Add more maple syrup if you need it to move. It should form a ball like dough in the food processor. ⁣⁣
5. Fold raisins into the dough.
6. Place the dough in a bowl with a lid and refrigerate for 2 hours to harden the dough. ⁣⁣
7. Roll into balls and store in an airtight container in the fridge or freezer.⁣ ⁣




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