W.O.W. Raisin/Peanut Cookies


W - wonderful flavor
O - omit gluten and lactose
W - winning chewy texture

I LOVE these cookies. Even my husband who is not a cookie lover reached for the second one!

  • 1 cup Julie's flour mix + 2 tablespoons
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon baking soda 
  • 1/2 teaspoon salt 
  • 1/2 cup brown sugar 
  • 1/4 cup white sugar 
  • 1/2 teaspoon cinnamon
  • 2 ounces cream cheese 
  • 6 tablespoons soft butter 
  • 1 egg 
  • 1 1/2 teaspoon vanilla extract
  • 3/4 cup raisins 
  • 3/4 cup peanuts 
  1. Put softened butter, sugars, cream cheese in bowl of mixer and beat until fluffy, Add egg and beat well. 
  2. Mix dry ingredients together and mix into butter mixture. 
  3. Add raisins and peanuts 
  4. Chill for a few minutes - can keep in fridge for a day or two but will then need to be warmed to room temperature to soften again. 
  5. Drop by teaspoon into parchment-lined cookie sheet and bake at 350 degrees F for 11 minutes. 
  6. Remove from pan onto wire rack and cool 
  7. These cookies keep well .

3 comments:

  1. These look moist and delicious, Julie!

    ReplyDelete
  2. Love the concept of linking baking and expression of mood. This is a great starter piece. Everyone's list will be a bit different, though. I'd put gingersnaps under "angry" for their bite, oatmeal raisin and their wholesome sweetness for comfort and zesty lemon shortbread with lemon icing for joyful.
    Good news! Now you can buy essay here at a low price!

    ReplyDelete