A couple days ago I was perusing the Frugal Feeding blog and came across his post for Welsh Cakes. I quickly realized that these were very similar to my Mom’s raisin griddle cookies that she used to make for my sisters and I around the holidays. The recipe we followed, which we called Raisin Griddle Cookies, was handed down from my grandma. Seeing those delicious looking cakes inspired me to find my Mom’s recipe and make it allergy-friendly. And since my Mom has been trying to stay away from gluten and dairy lately, I will be sure to make some of these for her this year!
These cookies are firm on the outside (courtesy of the griddle), soft on the inside, and not too sweet. Just don’t eat them all in one day – these actually taste better the next day!
- 1-3/4 cup brown rice flour
- 1/4 cup raw sugar
- 1/4 cup Stevia in the Raw
- 1 Tablespoon ground chia seed or flaxseed meal
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon ground nutmeg
- 1/3 cup coconut oil or palm shortening
- 1/2 cup (generous) raisins
- 1/2 cup rice milk
- In a large bowl, whisk together the flour, sugar, Stevia, ground chia seed, baking powder, baking soda, salt, xanthan gum, and nutmeg. Mix well.
- Using a pastry cutter, cut in the coconut oil until course crumbs form. Stir in the raisins.
- Add milk to the dry ingredients and stir together until moistened and dough holds together. You can add 1-2 Tablespoons more milk if dough seems too dry.
- Roll out dough on a floured surface to 1/4 inch thickness. Cut with a 2 inch round cookie or biscuit cutter.
- Heat a griddle until a few drops of water dropped onto the surface dance on it – do not over heat. Oil griddle lightly and place cookies on it. Cook until the bottom side browns, then turn over and brown the other side. The dough in this recipe can be frozen before baking if needed. Enjoy!