Maple Cinnamon Raisin Cookies

You know I hated raisins growing up? I refused to eat them in any form. I always got really upset when I thought a cookie was chocolate chip, but it was actually raisin. However, taste buds change and evolve and now I love all kinds of dried fruit! I discovered golden raisins the other day and I just knew I had to bake something with them. I turned them into part of a granola mix and then into cookies and I’m officially obsessed. These cookies turned out so soft on the inside and just crispy on the outside which is my favorite combo. Hope you guys love them as much as I do! Happy baking!


  • 1 egg

  • 3/4 cup almond butter

  • 1/4 cup tahini

  • 1/4 cup maple syrup

  • 1/4 cup golden raisins

  • 1/4 cup coconut sugar

  • 1/2 tsp vanilla

  • 1-3 tsp cinnamon

  • 1/2 tsp baking soda

  • 1/4 tsp sea salt

  • 2 tsp apple cider vinegar

  • 1 and 1/2 bars of dark chocolate sea salt


  1. Combine all ingredients into one bowl and mix constantly. No need to mix dry and wet separately, but as you combine little by little, use a whisk to keep the ingredients from clumping together

  2. Break one whole chocolate bar into chunks for the inside of the batter. Add this in last and mix it in well

  3. The batter is softer than normal cookie dough, so just use a spoon to carefully scoop it onto a lined baking tray. The batter will spread so leave room in between the cookies

  4. Bake the cookies at 350 for about 15 minutes

  5. When they’re golden brown, take them out of the oven. Before they cool, press one cube of chocolate into each cookie and top with a little sea salt. Eat them while they’re hot for the perfect melty, soft cookie