Rosanna’s Recipe Blog: Nutty Cinnamon & Raisin Cookies

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Hello and Happy Friday!

Rosanna here with this week’s recipe blog. Hope you’ve all had a great week and are looking forward to the weekend! I’m off to Berlin for work on Saturday evening, and can’t wait to explore the city and squeeze in a bit of shopping too!

So my recipe this week is for really simple but tasty cookies. They’re totally free from refined sugar and sweetened naturally with banana, cinnamon and raisins. They’re also free from gluten and dairy, but are full of taste!

It can be really nice to have a treat to look forward to with a cup of tea when you get home from work, and these are the perfect guilt-free solution. They’re super quick to whip up in just one mixing bowl, and bake quickly too.

I have used almond butter as one of the ingredients to bind the cookies together, but feel free to use tahini paste or sunflower seed butter to make them nut free, if you have an allergy to nuts.

But I definitely recommend leaving in the cinnamon. This naturally sweet spice is a brilliant way to curb cravings for sugar, because it’s a good source of the mineral chromium. Chromium helps to regulate your blood sugar levels and the laying down of fat in your body, making it a great option for anyone trying to lose a few pounds.

Let me know if you give this cookie recipe a go and I love to see all your creations on social media! Simply tag #RosannaDavisonNutrition on Instagram or Twitter or come on over to my Facebook to say hello.

R x 

Nutty Cinnamon & Raisin Cookies

(Makes 12 cookies)


Coconut oil, to grease
1 tbsp ground flaxseed
2 tbsp cold water
2 ripe bananas
100g (1 cup) gluten-free oats
1 tbsp sunflower seeds
3 tbsp smooth almond butter
3 tbsp raisins
2 tbsp desiccated coconut
2 tbsp brown rice flour
2 tsp cinnamon
1 tsp vanilla extract

1. Preheat the oven to 180C and lightly grease a baking tray with coconut oil or lay down a sheet of greaseproof paper.

2. Mix the ground flaxseed with the cold water in a small cup or bowl and leave aside to set into a ‘flax egg’ for 10 minutes.

3. In a large mixing bowl, mash the bananas with a fork until almost smooth. Mix in the oats, sunflower seeds, almond butter, raisins, coconut, flour, cinnamon, vanilla extract and the flax egg.

4. Stir the mixture until a thick dough forms.

5. Use a tablespoon to divide the mixture and roll it between your hands to form balls. Press the balls down into the tray to form a cookie shape.

6. Bake the cookies at 180C for 15-20 minutes, until they turn golden-brown on top.

7. Allow them to cool on a wire tray for 10 minutes before eating them.

8. The cookies are best eaten on day they’re made, but will keep for up to 3 days in an airtight container.


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