Gluten free, vegan, no added sugar...and insanely delicious!
These cinnamon-spiced cookies are naturally sweetened using a paste made from golden raisins. Make a chocolate version by adding cocoa powder and using regular raisins.
Preheat oven to 350 degrees.
In a medium bowl, warm 3-4 cups of water in the microwave for 3 minutes. Add golden raisins and let them plump for about 5-10 minutes.
Drain the raisins and transfer to a food processor. Blend until pureed, about 2 minutes. Add remaining ingredients and process until fully combined and blended, scraping down sides as needed
Using a spoon, scoop spoonfuls of batter and form balls. The batter is very sticky, so wet hands are helpful. Place them 2 inches apart on a well greased cookie sheet. Flatten with the back of a spatula.
Bake for 15-20 minutes until the tops are golden. The bottoms have the tendency to brown, so you may want to check after about 15 minutes.
Let cool a few minutes on the baking sheet, transfer to a wire rack to cool fully. Will keep in a covered container at room temperature for a few days, or store in the refrigerator for a week or so.