- 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
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.
Nutrition Facts
Raisin Drop Cookies
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
** 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.