I decided to give another recipe from Good Without Gluten a go this week, as I was in need of something to bring to a friend’s house, and was curious about these raisin chocolate coconut cookies! I haven’t eaten any sort of raisin cookie before, believe it or not. I don’t think raisin cookies are all that common around here actually. But these are delicious! I was really surprised when I first bit into one of the still warm cookies! The combination of raisins, chocolate and coconut, as well as some chopped walnuts, works so well!
Although one change I did make to the recipe was to add a second egg to it. I took a look at the dry mix, versus the wet mix, and it looked like it needed more moisture. I think adding that extra egg was a really good idea in the end. It made the cookie batter nice and soft, but not so soft it couldn’t still be rolled into balls, and really helped it come together. Yum! A quick treat for fiesta friday!
Adapted from Good Without Gluten’s
Makes: up to 42 (depending on size), Prep: 25-30 mins, Cook: 12 mins
- 110g butter
- 220g brown sugar
- 2 eggs
- 210g gluten-free flour mix (320g rice flour plus 240g cornflour plus 100g almond meal)
- 1/2 tsp baking powder
- 1/2 tsp bi-carb soda
- 130g raisins
- 125g dark chocolate chips
- 125g chopped walnuts
- 125g dessicated coconut
- Pre-heat oven to 180C (160C fan-forced), and line some baking trays with baking paper.
- In a bowl, beat together the butter and sugar until pale and well combined.
- Add the eggs one at a time, beating well after each addition.
- Combine the dry ingredients with the walnuts, raisins, coconut and chocolate chips.
- Add the wet mix to the dry mix, and stir. You might need to get your hands involved with this one, like I did, making sure it’s all well combined.
- Roll tbsp-ish balls of mix, or simply dollop tbsp-ish amounts of the batter onto the trays, a few centimetres apart, and bake for 12 mins.
- Let cool on the tray completely, and then store in an airtight container.