Jumbo Raisin Cookies are loaded with flavour and raisins.  This soft gluten free cookie, with hints of cinnamon and cloves, is a great snack on a cool day paired with hot chocolate or your favourite tea blend.

This recipe makes 4 dozen large cookies so don’t be afraid to snack on more than one at a time!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

Before preparing the cookie dough I boiled some raisins for 5 minutes in water.  I allowed them to cool slightly.

This raisin mixture could be prepared well ahead of time and already be cooled when you want to start making the cookie dough.

For the cookie dough I dumped some shortening, granulated sugar, eggs and vanilla into a large mixing bowl.  

I used an electric hand mixer to blend these ingredients together until they were light and creamy.

Now I added in the cooled raisin mixture that I had prepared earlier.

Then I stirred in the cooled raisin mixture with a large wooden spoon.

Next I measured in the Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, salt, ground cinnamon, baking soda, baking powder, nutmeg, and cloves.

Using the wooden spoon I stirred the dry ingredients into the wet ingredients until they were thoroughly combined.

I used a two tablespoon scoop to drop the cookie dough onto a baking sheet lined with parchment paper.

These are large cookies.  They can be made smaller and just adjust the baking time.

Then I placed the baking sheet in a preheated 350F oven for 12-14 minutes until they were golden brown around the bottom edges.

After removing them from the oven I allowed them to cool slightly on the baking pan.

Then I transferred them to a cooling rack to finish cooling.

Jumbo Raisin Cookies are a soft cookie that make a great snack any time but really hits the spot on cooler days with its hint of cinnamon, cloves and nutmeg.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these Jumbo Raisin Cookies:

• 2 cups raisins
• 1 cup boiling water
• 1 cup shortening
• 2 cups granulated sugar
• 3 eggs, large
• 1 tsp vanilla
• 4 cups Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
• 2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp nutmeg
• 1/4 tsp cloves

How to Make Jumbo Raisin Cookies:

1. Put raisins and boiling water into a saucepan and let boil for 5 minutes. Cool slightly.
2. Preheat oven to 350F and line a baking sheet with parchment paper.
3. In a large mixing bowl cream together the shortening , sugar, eggs and vanilla. Use an electric hand mixer.
4. Stir in the cooled raisin mixture.
5. Measure in the Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, salt, cinnamon, baking soda, baking powder, nutmeg and cloves.
6. Stir dry ingredients into wet using a large spoon or rubber spatula.
7. Drop dough onto prepared baking pan using a 2 tbsp scoop. These cookies are large.
8. Bake in preheated 350F oven for 12-14 minutes until starting to turn golden brown around the bottom edges.
9. Cool for about 10 minutes on baking sheet and then transfer to cooling rack.
10. Serve and enjoy!