Adapted from one of our favorite holiday family recipes, Mom’s Raisin Griddle Cookies are sooo good! They’re gluten free and dairy free
A couple days ago I was perusing a food blog and came across their 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!
I didn’t have enough raisins so I used dried bing cherries for the rest. Many of them were just too big and I just pulled them out when I cut into the dough!
Mom’s Raisin Griddle Cookies
Gluten free, vegan; Free of: dairy, eggs, soy, peanuts
Ingredients
- 1 ¾ cup brown rice flour
- ¼ cup raw sugar
- ¼ cup baking Stevia
- 1 Tablespoon ground flaxseed
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon xanthan gum
- ½ teaspoon ground nutmeg
- ⅓ cup coconut oil or palm shortening
- ½ cup raisins
- ½ cup rice milk
Instructions
- 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!
Nutrition
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and allergy friendly food blogger of 12 years based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist
These are so cool… I’ve never seen cookies baked on a griddle like this! They almost looked like pancakes for a minute!
These were some of my favorite cookies growing up; I still love them!
They look great – though I am a him not a her 😀
Oops, sorry!! I will fix that : )
I was a little gender confused for a moment – crisis averted.