Created by Lisa Cantkier of GlutenFreeFind.com
The taste of sweet cinnamon, fused into a soft, chewy and moist cookie with nutritional benefits is my kind of treat for the holiday season! Cinnamon has multiple health benefits and can pack our holiday treats with a punch; according to research studies, it has the potential to lower blood sugar and bad cholesterol levels. Cinnamon also has an anti-clotting effect on blood and can even help ease arthritis pain. Now, that makes for one powerful holiday cookie!
2 tablespoons apple cider vinegar
3/4 cup organic coconut palm sugar
1 ½ tablespoons cinnamon (ground)
1/4 cup raisins
3/4 cup extra virgin olive oil
1 tablespoon pure vanilla extract
1/4 cup hemp milk (recipe will work with any type of milk)
pinch sea salt
1 ½ cups of a bean based gluten-free flour blend (one that includes a thickening gum)
* This recipe also works well with 1/4 cup chocolate chips in replacement of raisins
1. Preheat oven to 350°F.
2. Combine apple cider, raisins, vinegar, sugar, cinnamon, oil, vanilla extract, sea salt and hemp milk in a large mixing bowl and mix with a spoon.
3. Combine and mix ingredients well until sugar is dissolved. If you choose to use a mixer, avoid adding the raisins until after the flour is mixed.
4. Gradually add gluten-free flour and mix well with other ingredients until completely combined and your mixture looks like cookie dough.
5. Spoon 1 teaspoon of dough and roll into small balls; place on parchment paper lined cookie tray, spacing each cookie ball approximately 5 cm apart.
6. Repeat step 5 until all the dough is used.
7. With a fork, flatten each cookie ball to make each cookie about 1 cm thick.
8. Put cookie tray in oven and bake for 8-10 minutes.
9. Allow cookies to cool completely.
Makes 24 – 36 cookies
This recipe was featured in The Fitness Elite Magazine’s
December 2013 “Personifying Power” issue.
Lisa Cantkier is a holistic nutritionist and lifelong celiac focused on living well with special diets. Her website is LisaCantkier.com