The Tastiest Spiced Raisin Cookies
The best-spiced raisin cookies are sweetened with coconut sugar, spiced perfectly, and loaded with raisins. A crowd-pleasing sweet treat, loved by all, and freezer-friendly.
Spiced raisin cookie anyone? Who doesn’t love a yummy, chewy cookie, with a little crunch? Especially with your coffee! Coffee lovers, y’all feel me?
Honestly, I hated raisins growing up. I could not stand the texture at all. Now, I enjoy yogurt or chocolate-covered raisins, and of course, raisins in cookies! Anything in cookies tastes good, am I right? Well, maybe not everything. Definitely not jumping on the zucchini cookie train anytime soon, lol.
TIPS FOR BAKING COOKIES
Why are my cookies flat? Should butter be softened or melted? How much flour for a cookie recipe?
You can end up with flat cookies for a number of reasons. Here is a couple. If your butter is too soft or melted when you are making your cookies, that can be one of the reasons why your cookies didn’t rise as you expected them to.
When it comes to baking cookies, you want to make sure to use enough flour as well, if you don’t use the right amount then that can also cause your cookies to become “flat”. I like to look at my cookie mixtures as “more sticky” looking. than runny. Runny is typically more cakes/muffins.
COCONUT SUGAR
Why I use it in this recipe; how to substitute for it.
I find this recipe tastes way better with coconut sugar. I find coconut sugar to have more of a molasses taste, which totally makes the flavours of this cookie “pop”.
If you are substituting for coconut sugar typically the ratio is 1:1. However, given the distinct taste and flavour of coconut sugar, I suggest playing around with the measurements a little for your recipe, to see how it goes. You may need a little more, or a little less depending on what you are making.
In saying that, you can substitute coconut sugar for brown sugar at a 1:1 ratio for this recipe and they will still taste great. I also use coconut sugar in my pumpkin spice muffins.
SPICED RAISIN COOKIES
From raisins, flour, oats, and more.
When putting together this recipe, I was thinking about the good old-fashioned oatmeal raisin cookie. It is a cookie that I find myself always going back to. So I wanted to make them a little healthier.
I choose to use whole wheat flour instead of white. However, you can use white flour, they will still taste great. I also went with coconut sugar instead of brown or white sugar. Coconut sugar comes from its natural state. Now, that’s not to say that coconut sugar is good for you, but it is a little better than white or brown sugar.
I also made my own allspice given I didn’t have any on hand. Here is the breakdown I used for this recipe:
- 1/4 tsp of cinnamon
- 1/4 tsp of cloves
- 1/4 tsp of nutmeg
If you have allspice on hand, feel free to use that, which works out to be a 1/2 tbsp. You can also substitute raisins for chocolate chips, and make oatmeal chocolate chip cookies… just omit the allspice ingredient.
I hope you enjoy these healthier spiced raisin cookies as much as we do!
PS. If you are looking for more treats to try, check out these recipes:
Spiced Raisin Cookies
Spiced raisin cookies that will leave you wanting more, and make you not feel “guilty” eating this sweet treat! Try this cookie recipe with your next coffee or tea.
Ingredients
- 2 tbsp Milk
- 1 Egg, large
- 1 tsp Vanilla extract, pure
- 3/4 cup Coconut sugar
- 1/2 cup butter, softened, room temp
- 1 1/2 cups whole wheat flour or white
- 1/2 tbsp Allspice
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 pinches of Sea salt
- 1 cup quick oats
- 3/4 cup Raisins
Instructions
- Preheat the oven to 350 F.
- Line a baking sheet with parchment paper.
- In a mixing bowl, mix together butter, sugar, milk, and vanilla, using a mixer or hand mixer, until well combined.
- Mix in your egg, until combined.
- To the liquid mix add flour, allspice, baking soda, baking powder, and salt, and mix until combined.
- Mix in your oats until combined.
- Fold in your raisins, until combined.
- Using a medium size cookie spoon, spoon batter onto parchment paper, with approximately 12 cookie balls on the sheet.
- Bake for 10-12 minutes, until golden brown. *May need to add a minute or 2*
- Remove from oven, and let cool for five minutes.
- Move to a cooling rack and cool for another 5 minutes before serving.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 224Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 232mgCarbohydrates: 34gFiber: 3gSugar: 18gProtein: 4g
* this is an estimate based off of 12 servings *
