This gluten-free, sugar-free recipe is for those of you that have been asking for a juice-sweetened dessert. I wanted to give you a healthier treat for the New Year. (Did I mention that these are also egg-free, dairy-free, and nut free? And they taste great?)
When creating recipes for my book, I learned that when I eat a cookie, I want it to taste like a cookie. Low-fat doesn’t usually appeal to my taste buds. The crisp edge and chewy center is non-existent and I’m left dissapointed.
Sometimes though, it works. Like in these big ol’ cookies.
I love these because of the dense, chewy texture, the almost peanut buttery taste from the toasted sesame seeds, and the little bits of sweetness from the finely chopped raisins. They remind me of those health bars I used to pay an insane amount of money for at the store.
You can most certainly make them smaller – they’ll bake quicker so watch carefully.
This recipe has been adapted from Fruit-Sweet and Sugar-Free by Janice Feuer, that great pastry chef I told you about in my Pecan Shortbread Cookie post. I’m currently trying to master her vanilla sponge cake – so far I have 4 flopped cakes. They taste great but collapse as they cool. I think it’s the xanthan gum, but if you happen to be a Sponge Cake Master I’d love to hear your tips.
Other Healthier Cookies
- Chocolate Cookies from Kalyn’s Kitchen
- Breakfast Cookies from Gluten-Free Goddess
- Chocolate Chip Cookies with Yacon Syrup from Elana’s Pantry
- Monster Cookies with Sunbutter & Quinoa Flakes from The Spunky Coconut
Stop by Full Plate Thursday for more recipe ideas!
Serves: 8 big cookies
- ½ cup raisins
- ¾ cup water
- ½ cup sesame seeds
- 1¼ cup Amy’s Basic Flour Blend
- 1¼ cup gluten-free rolled oats
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon xanthan gum
- ¼ teaspoon kosher salt
- ½ cup thawed frozen apple juice concentrate
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- Preheat the oven to 350°F. Line a baking sheet with a silpat or parchment paper.
- Cover the raisins with the water in a microwave-safe bowl. Heat in the microwave for 1½ minutes and set aside to soak for at least 10 minutes. Drain the raisins and reserve the soaking water. Chop the raisins coarsely.
- Heat a large saute pan over medium heat and add the sesame seeds. Toast by stirring constantly with a wooden spoon until they begin to turn golden brown and are fragrant, about 8 – 10 minutes. Remove from heat.
- Whisk together the flour blend, oats, cinnamon, xanthan gum, baking powder, salt, and toasted sesame seeds. Put the thawed apple juice concentrate in a 2-cup wet measure. Add the reserved raisin water and 2 tablespoons oil. If necessary, add water to equal a total of 1⅛ cups liquid. Add the raisins to the dry ingredients and then stir in the wet ingredients. Cover and refrigerate for 20 – 30 minutes.
- Use a spring-release ice cream scoop (yes, a big one) to evenly portion the batter onto the cookie sheet. Use moist fingertips to flatten the cookies to about ½ inch thick. Bake for 25 minutes, or until cookies are lightly golden brown. Let cool for 5 minutes on the baking sheet then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for 2 days, then individually wrap and freeze the leftovers.