Preheat the oven to 350 degrees Fahrenheit and place a piece of parchment paper
Combine all dry ingredients in a large mixing bowl with a whisk to eliminate clumps from tigernut flour.
Combine all wet ingredients in a large bowl using a hand mixer on low for less than a minute.
Slowly add dry ingredients to wet ingredients and mix with a fork. Dough will be moldable and you can continue mixing with your hands until totally combined. Add raisins and fold in.
Option #1: Form cookie dough into a large ball, and using a rolling pin, roll out between to sheets of parchment. Cut out cookies with a cookie cutter or a glass cup.
Option #2: Roll cookie dough into small balls the size of your palm. Flatten on top of pre-lined baking sheet or stone.
Option #3: Use a melon ball scoop or small ice cream scoop and scoop out dough onto pan. Flatten with hand.
After you have filled the pan with raw cookies, place in oven for 7-10 minutes.
After the time is up, transfer parchment paper (with cookies on top) from the pan to a cooling rack immediately.
Let cool for 15 minutes to two hours before serving (Note: The cookies will CRUMBLE badly unless allowed to cool.)
Recipe by our grain-free life at https://ourgrainfreelife.com/2016/07/aip-sugar-cookies/