Applesauce-Raisin Cookies

Recipe from The Ultimate Gluten-Free Cookie Book, by Roben Ryberg.


  • 1/3 c. oil (I used grapeseed)
  • ½ c. sugar (I used organic coconut sugar which is VERY low on the glycemic index)
  • 1 ½ c. brown rice flour (Bob’s Red Mills, from Co-op)
  • 1 egg (I substituted 1 TBSP chia/flax seed in 3 TBSP hot water, soaked for 10 minutes)
  • ½ c. applesauce
  • ¼ tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp. salt
  • ¾ tsp. xanthan gum (Bob’s Red Mills, from Co-op)
  • ¼ tsp. vanilla extract
  • ½ tsp. ground cinnamon
  • 1/3 c. roughly chopped raisins


  1. Preheat oven to 350F. Very lightly grease a cookie sheet OR use parchment paper (what I did)
  2. In a medium-sized bowl, combine the oil and sugar. Beat well (I used a wooden spoon). Combine the dry ingredients in a separate bowl and add to oil and sugar mixture. Beat well. Add the egg or egg-substitute & continue beating until dough comes together; it will be soft.
  3. Drop rounded teaspoonfuls of the dough onto the prepared pan. With moistened fingertips, press them into ¼ inch thickness.
  4. Bake the cookies for about 10 minutes, or until the edges begin to brown. Let cool on wire racks before serving.
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