I don’t know about you, but I just love digging through old cookbooks and especially my own grandmother’s recipe box. This old fashioned Raisin Drop Cookie hails from that recipe box, with very few changes, save that I’ve made it gluten free, of course.
I’ve also updated the ingredients a bit to make it dairy-free (if you wanna) and added recipe notes to make it vegan as well.
The texture on these soft, cakey cookies definitely takes me back to my grandma’s cookie tray. I hope it brings back yummy memories for you, too.
The boiled raisins are key — don’t skip this step for the best raisin taste and texture. Follow the instructions in the recipe below, drain and add raisins after they have plumped up from boiling. This step makes cookies like these extra flavorful while preventing the disconcerting chewiness that sometimes results when raisins are baked. I’m sure these cookies would be equally lovely with dried cranberries; if you use those instead, follow the same boiling steps before adding to the dough.
If you’re a raisin lover, you definitely need to try this super simple, super quick gluten free Raisin Drop Cookie Recipe! Old fashioned, but so delicious that it will never go out of style!
Old Fashioned Gluten Free Raisin Drop Cookies
Raisin Drop Cookies
This old fashioned gluten free Raisin Drop Cookie couldn't be easier. It's unassuming, but it'll go fast on your cookie tray, so you may want to double the recipe!
Ingredients
- 1 cup raisins
- 1/2 cup water
- 1/2 tsp. baking soda
- 1 cup granulated cane sugar
- 1/2 cup butter or vegan butter (I use Earth Balance® Buttery Sticks)**
- 2 large eggs (or egg substitute)
- 1/2 tsp. pure vanilla extract
- 2 cups (270 grams) gfJules™ All-Purpose Gluten Free Flour
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 1/8 tsp. nutmeg
Instructions
In a small saucepan, bring the raisins and water to a boil for one minute, then set aside to cool. When cooled slightly, stir in baking soda.
Preheat oven to 350° F (static) or 325° F (convection).
Using an electric mixer, cream the sugar and butter until light and fluffy. Add the eggs and vanilla extract and beat well.
In a separate bowl, sift the flour, baking powder, cinnamon and nutmeg, then stir into the butter/sugar mixture, beating until thoroughly integrated. Drain the raisins and fold into the dough.
Drop by tablespoonful onto a parchment-lined baking sheet, leaving 1-2 inches between cookies. Bake in preheated oven for 10 minutes, or until lightly browned. If baking on convection, bake only 8 minutes. Refrigerate any unused dough to bake later.
Notes
**if using salted butter, there's no need to add salt to these cookies; if using unsalted butter, add 1/2 tsp. salt.
*This recipe and over 149 more, also available in my cookbook, Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy!
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Nutrition Information
Yield 36 Serving Size 1Amount Per Serving Calories 64Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 17mgSodium 56mgCarbohydrates 9gFiber 0gSugar 8gProtein 1g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
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