Cinnamon Raisin Chocolate Chip Cookies

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Last Updated on December 6, 2020


Every now and then I have the hankering for  cinnamon raisin chocolate chip cookies and with my paleo diet it means working with coconut flour or a seed butter as the base.  I love sunflower seed butter so I decided to whip up a batch, got a little creative and created this recipe.


The raisins and cinnamon really add a new flavor to the chocolate chip cookies.  It almost reminds me of the everything cookie I used to buy from my natural market.

G/F Paleo Sunflower Seed Cinnamon Raisin Chocolate Chip Cookies
Yield: 25 cookies

G/F Paleo Sunflower Seed Cinnamon Raisin Chocolate Chip Cookies

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Author: Kelly Bejelly 


  • 1lb roasted unsalted sunflower seeds
  • 1 large egg
  • 1/2 cup honey
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1 Taqblespoon ground cinnamon powder
  • 1/2 cup raisins
  • 1/2 cup dark chocolate chips
  • 1/2 teaspoon sea salt


  1. Place sunflower seeds in a food processor and grind into a rough nut butter.
  2. In a separate bowl add the cinnamon, salt and baking soda.
  3. In a separate bowl add the cinnamon, salt and baking soda.
  4. Next add in honey, egg and vanilla and mix well with a spoon
  5. Then add in sunflower butter, raisins and dark chocolate chips and mix until your batter is well blended.
  6. Take a spoonful of the dough and roll into a small ball.
  7. Place the cookie on your baking sheet and press with a small glass.
  8. Bake in your oven at 350 degrees for 10 -15 minutes.
  9. The cookies will be very soft when you remove them from the oven and once cooled will firm up.

Did you make this recipe?

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24 thoughts on “Cinnamon Raisin Chocolate Chip Cookies”

  1. I was skeptical about these until they actually cooled down and sat for a while….they are AWESOME Kelly!!! Thank you so much! My husband requested oatmeal raisin cookies, and during my quest for a recipe I found these and was so intrigued! I had a pound of pepitas (those little green guys) getting bored in my pantry and thought I’d try roasting them to see what would happen…
    Processing them took absolutely forever (20+ minutes!), but I liked the consistency. I added a bit of cocoa and coconut oil because I was afraid of the flavor — actually, every time I tested the “batter” I thought “This might not work out…” — but now I wish I’d added at least twice the cinnamon.
    They turned out exactly like your pictures, the consistency is beautiful and the flavor is really great!! I don’t mean to sound so surprised, but I’m just pleased that these weren’t a disaster with the pepitas. My husband is used to things tasting “healthy” (read: “disappointing”), but even he thinks they’re wonderful. SCORE! Thanks Kelly – You Rock! <3

  2. These look terrific & yummy! I’m planning on making this recipe in a few days. Been thinking I would try adding walnuts to your recipe as we are all walnut nuts in our family. Thank you so much for this intriguing recipe Kelly!

  3. I just can’t wait to make your cookies.
    I’m sure they’re great and easy to
    make! Look forward to checking out
    your cookbook too! 👍. Thanks!


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