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Gluten-free coconut almond raisin cookies


Grab a glass of milk to enjoy with these gluten-free coconut almond raisin cookies. The taste is sweet and a little tropical too.

Gluten-free coconut-almond raisin cookies

This recipe for gluten-free coconut almond raisin cookies has a bit of a tropical flair to it — perfect for when I need a mental getaway. The coconut and almond combo is crunchy and islandlike, and the raisins provide some sweetness to these goodies.

Gluten-free coconut-almond raisin cookies

This is a fairly basic cookie that you could switch up a bit if you’re inclined. You know chocolate goes well with pretty much everything, so you could replace the raisins with chocolate chips if you need a bit of a chocolate fix. As they are, these cookies remind me a little bit of a tropical paradise, and what’s not to love about that?

Note: Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows tries to ensure that these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten-free.

Gluten-free coconut almond raisin cookies recipe

Yields 48


  • 1-1/2 cups brown rice flour
  • 1/2 teaspoon gluten-free baking soda
  • 1/4 teaspoon salt
  • 1/2 cup vegetable shortening, softened, plus 1 tablespoon water
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar, packed
  • 2 eggs
  • 1/4 teaspoon almond extract
  • 1-1/4 cups raisins
  • 1/2 cup coarsely chopped almonds
  • 1/3 cup shredded, unsweetened coconut


  1. Preheat your oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  2. In a medium bowl, whisk together the brown rice flour, baking soda and salt. Set it aside.
  3. Use a mixer to combine the vegetable shortening, water and the granulated and brown sugars. When blended, add the eggs and almond extract, and mix until combined.
  4. Add the flour mixture a little at a time to the wet mixture. Use a wooden spoon to mix together.
  5. Fold in the raisins, almonds and coconut flakes.
  6. Drop teaspoon-size dollops of the batter onto the parchment-lined baking sheets. Bake for 9 to 12 minutes or until the edges of the cookies turn golden.
  7. Remove the cookies from the oven, and let them sit for a few minutes before transferring them to a wire rack to cool.

Grab a glass of milk to enjoy with these tropical-inspired cookies.

More gluten-free recipes

Gluten-free mini strawberry s’mores tarts
Gluten-free blueberry and coconut bars
Gluten-free banana squares with banana-cream frosting

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