I adapted this recipe from a wheat based peanut raisin cookie recipe I had. The original recipe didn’t have peanut butter, but used coarsesly ground peanuts instead. As I discussed in my posts about converting your recipes to make them gluten free, you need to add more liquid, otherwise the resulting product will be too dry, so it made sense to add a nut butter instead of ground nuts. I replaced the flour with a mixture of ground almonds and fat reduced almond flour.
These cookies are very easy to make and the result is a delicious, crunchie cookie. I hope you enjoy them too.
100g dairy free butter alternative
2 tbsp coconut milk, or another dairy free milk
1 egg white
100g almond butter
200g almond flour (can be a mix of finer flour and ground Almonds)
2tsp baking powder
Preheat the oven to 160/gas 3
– Cream the butter and sugar
– Add the milk and almond butter and whisk to incorporate
– Weigh out the almond flour and baking powder, then add these to the wet mix and whisk again
– Whisk the egg white separately until foamy, then add this to the rest of the ingredients
– Fold in the raisins
Form in to balls and arrange on a baking sheet lined with parchment paper, evenly spaced. I made mine about the size of golf balls because I wanted a nice, substantial sized cookie.
Flatten into rounds with the palm of your hand and bake for around 15 minutes, or until golden.