I can’t let the holidays go by without talking cookies at least once. One of the best parts of the season are the sweet treats that come along with it and nothing says “holiday cheer” more than a big plate of freshly baked cookies.
And while fancy sugar cookies, all dressed up with glittering sugar or glaze tend to steal the spotlight this time of year, I have a soft spot for a more humble kind of cookie – the simple kind, meant to be made and enjoyed right away with a cup of tea and friends and family gathered in the kitchen.
Now these may look like your average oatmeal raisin cookie, but there isn’t an oat to be found in them. The warming chai spices make these cookies especially nice for wintry occasions, but they’re a wonderful addition to the cookie jar all year round.
Tender and chock-full of spice and raisins, these no-oatmeal raisin cookies are just as soft and toothsome as the classic but without the grains. They’re hearty and chewy thanks to roughly chopped shreds of coconut. A blend of maple and coconut sugar gives them a caramel-like sweetness along with a generous amount of plump raisins. The best part is since they’re made without eggs you can eat the raw batter all you’d like!
The combination of cinnamon, ginger, anise, cardamom and black pepper gives these cookies just a subtle spiciness but if you prefer a more traditional cookie just go with cinnamon and vanilla instead. If you have it, a smidgeon of sea salt scatted over the top before baking is also nice.
They’ll need a quick chill in the fridge before you pop them in the oven (don’t skip this step, or you’ll end up with very flat cookies), and will seem quite soft when you pull them out but once cooled the edges become slightly crisp while the inside stays soft and tender.
I suspect these will earn a spot on your cookies platter this year. Happy cookie making!
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