• One day in advance, macerate raisins in water*, just until covered. Drain well prior to mixing (ideal maceration weight is reflected in the formula).
  • Toast coconut to a light golden brown in a low oven, cool and set aside.


  • Pour chia and flax seed into a bowl and add water, set aside for 15 minutes.
  • Mix softened butter and sugar in a planetary mixer fitted with a paddle, on medium for 5 minutes until pale and fluffy.
  • Add seed mixture, break into small pieces and mix thoroughly.
  • Add eggs, applesauce and vanilla. Mix until dispersed, stop mixer and scrape sides.
  • Add flours and other dry ingredients and mix on lowest speed until nearly incorporated, add drained raisins and mix until consistent.
  • Scoop into 35 g pieces, arrange on sheet trays with parchment, leaving some room for spreading.


  • Bake at 325°F on low convection for 20 minutes.
  • Cool con rack.

* To add character, consider accenting with a dash of rum, coconut milk or Limoncello.

Nutrition Facts Per Serving

(Calories from Fat %); ( );

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A ¼ cup serving of raisins provides 7% of the daily value for fiber.