Raisin Cookies

Photo: Tango

  • Prep time 20 minutes
  • Cooking time 12 minutes
  • Total time 32 minutes
  • Portion size 18 servings



In bowl, combine flour, flaxseeds, baking powder and salt. Set aside. In large bowl, using whisk, combine Date Purée, sunflower butter, oil and vanilla until smooth. Using wooden spoon, stir in reserved dry ingredients until a smooth dough forms. Mix in raisins. 

Preheat oven to 350°F; line baking sheet with parchment paper. Drop dough, 2 tbsp at a time, about 3 inches apart on prepared baking sheet. Bake until cookies are golden brown, about
12 minutes. Let cool for 2 minutes. Transfer cookies to wire rack and let cool completely. (Make-ahead: Can be stored in airtight container at room temperature for up to 5 days or frozen for up to 2 months.)

Bonjour healthy

Quebec-based Madame Labriski’s first English-language cookbook is filled with healthy, family-friendly recipes sweetened with her famous date purée instead of refined sugars. Au revoir, empty carbs!



Nutritional facts PER COOKIE

  • Calories 140
  • Total fat 6 g
  • Saturated fat 1 g
  • Cholesterol 0 mg
  • Sodium 70 mg
  • Total carbohydrate 18 g
  • Fibre 2 g
  • Sugars 10 g
  • Iron 0.8 mg
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Baking & Desserts

Raisin Cookies