Gluten-Free Maple Raisin Cookies

If you are searching for a simple, go-to gluten-free cookie recipe, you will love this one! These cookies are a staple in our house. They are so tasty and have a nice consistency (most allergen-free cookies crumble the minute you take them off the baking sheet!). I made them from whole grain brown rice flour, coconut flour, flax and pure maple syrup. I like to bake them on an AirBake cookie sheet with parchment paper for best results. Enjoy!

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Gluten-Free Maple Raisin Cookies

• 1 tablespoon ground flaxseed

• 3 tablespoons warm water

• 1/2 cup solid coconut oil

• 1/4 cup sugar

• 1/2 cup coconut palm sugar

• 1 tablespoon pure maple syrup

• 3/4 cup brown rice flour

• 1/2 cup coconut flour

• 3/4 teaspoon baking soda

• 1/2 teaspoon baking powder (see recipe for Corn-Free Baking Powder)

• 1/4 teaspoon salt

• Raisins (about 1/3 cup, add more to taste)

1. Preheat oven to 350°F. Cover cookie sheet with parchment paper. (I like to use AirBake cookie sheet for best results)

2. Make flax egg by mixing flaxseed with warm water. Set aside for 10 minutes.

3. In a medium bowl, add coconut oil, sugars and maple syrup. Beat with an electric mixer until ingredients are "creamed" together.

4. Add the flax egg, beat until just combined.

5. Add the flour, baking soda, baking powder and salt. Stir to combine.

6. Fold in raisins with a spatula.

7. Using a tablespoon measure or ice cream scoop, drop cookie dough "dots" onto baking sheet, about 1-2 inches apart.

8. Bake for 12 minutes, until just browned.

9. Allow cookies to sit on cookie sheet to cool for at least 10 minutes before moving to a cooling rack (this allows them to bind together and not crumble).

Enjoy!