Orange Frosted Cinnamon Raisin Cookies (AIP, Paleo, Coconut-Free)

Wow, it feels SO good to be posting a new recipe again after being down and out since Christmas!  (If you’re wondering what happened, you can get up to speed through my last post.)  Since I’m in a lull between various tests and my pain levels are lower right now, I’ve been able to get back into the kitchen and create!  Praise the Lord!

I should disclose that I really had no intention of posting a cookie recipe in March, since we sort of just finished prime cookie season in December.  And these cookies don’t even really tie in with St. Patrick’s Day or Easter.  But, let’s be honest – we can all use a new cookie recipe in ANY season!  And these Orange Frosted Cinnamon Raisin Cookies came together almost by accident when I was in a pinch to make treats for company.  The cookies were a hit, so I knew they were destined to be my next blog post!

Now that I think about it, my Orange Frosted Cinnamon Raisin Cookies actually taste a little bit like my Paleo Irish Soda Bread with Orange Honey Butter recipe.  (So, maybe they ARE appropriate for St. Patrick’s Day!)  But the difference is that these AIP/Paleo cookies take the flavors of cinnamon, raisins, and orange zest to full on dessert status!  Plus, these soft and chewy cookies are completely coconut-free!  I know there are many of you out there who don’t tolerate coconut and have probably been frustrated that most of my baked treats use some sort of coconut product!  So, these Orange Frosted Cinnamon Raisin Cookies are my gift to you non-coconut readers!  I hope you like them as much as I do!

If you’re familiar with AIP baking, most methods rely on coconut flour combined with other flours to create cookies, muffins, cakes, etc.  Coconut flour was always my go-to because not only was it easy for me to find, it was more cost-effective than other alternative flours.  And while that still is true, I’ve recently fallen in love with tigernut flour, too!  I first experimented with tigernut flour in my Paleo Pumpkin Spice Muffins and was thrilled with the results.  The texture was exactly what I’d hoped for.  So, I knew I was destined to use tigernut flour in more of my baking experiments.  And I’m glad I did!

Tigernut flour gives an earthy, rich flavor and a texture similar to using an all-purpose flour.  It’s also a great source of prebiotic fiber.  While it’s not cheap, you won’t need much for this recipe and you can get a fairly large bag through Amazon.  Keep it on hand for your special occasion treats, like today’s Orange Frosted Cinnamon Raisin Cookies!

Just a couple notes before you begin:  First, I played around with sweeteners in these cookies.  You can swap out the maple syrup and double the dates or leave out the dates and double the maple syrup.  I liked the combination of the dates and maple syrup, so I used both.  Second, the tablespoon of cinnamon in the recipe is not a typo!  It seems like a lot for one batch of cookies, but it gives it a ton of flavor!  And finally, I used golden raisins instead of regular raisins because that’s what I had in my pantry.  Feel free to use any raisins you like, or omit them if you’re not a fan.

For both the cookie dough base and the frosting, I recommend using organic palm shortening.  (If you can tolerate coconut products, then coconut oil can be used as a substitute in the dough, but not the frosting.)  The frosting recipe is SUPER simple and I feel like it would be delicious on just about any cookie!  Three ingredients:  palm shortening, maple syrup, and orange zest!  This light and fluffy frosting really completes the cookies and gives them a pretty orange “glow,” too!

So, there you have it!  A new cookie recipe that you can make any time of year, but why not try it for St. Patrick’s Day or Easter?  These soft and chewy Orange Frosted Cinnamon Raisin Cookies are simple, flavorful, and addictive.  Not only are these easy to throw together, but they will leave your kitchen smelling amazing!  And even though this recipe wasn’t in my “plan” for Spring, I think you’ll agree that these cookies were meant to be shared, baked, and enjoyed by many!  🙂

5.0 from 2 reviews

Orange Frosted Cinnamon Raisin Cookies (AIP, Paleo, Coconut-Free)

 

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Created by: Joanna Smith

Serves: 1 dozen

Ingredients

For the Cookies:

• 4 large medjool dates, pitted
• ½ cup palm shortening
• ¼ cup maple syrup
• 1 gelatin egg (1 tablespoon gelatin + 4 tablespoons water)
• 1 tablespoon cinnamon
• ½ teaspoon baking soda
• ½ teaspoon cream of tartar
• ¼ teaspoon salt
• 1¼ cups tigernut flour
• ¾ cup tapioca starch
• ⅓ cup golden raisins (optional)

For the Frosting:

• 4 tablespoons palm shortening
• 1 tablespoon maple syrup (add extra if you want it sweeter)
• ½ teaspoon orange zest

Instructions

1. Preheat oven to 350 and line a baking sheet with parchment.
2. Place pitted dates in a microwaveable bowl and immerse them in warm water. Microwave for 30 seconds to 1 minute, until water is hot and dates have totally softened.
3. Places dates in food processor and process until a paste is formed.
4. Add dates paste, palm shortening, and maple syrup to a stand mixer and mix until light and fluffy.
5. Make gelatin egg by sprinkling 1 tablespoon gelatin over 4 tablespoons of water in a small saucepan. Allow gelatin to "bloom" for 1 minute, then turn on medium/low heat and whisk until gelatin mixture is light and foamy.
6. Add gelatin egg to mixer and mix well. Then add in remaining ingredients, except raisins. Mix well, then add in raisins last. Dough should be slightly sticky but able to be formed into balls.
7. Form dough into 12 equal balls and flatten a bit with your hand or a spatula. (Dough won't spread much.)
8. Bake for 15-17 minutes, or until cookies are firm around the edges. Cool completely on a wire rack.
9. For the frosting, stir together the palm shortening, maple syrup, and orange zest until light and fluffy. Frost cooled cookies and enjoy!

Notes

~You can use regular raisins or other dried fruit in place of the golden raisins, or omit if you prefer!

3.5.3226

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