Pineapple-Raisin Jumble

These fruity drop cookies skip the eggs entirely and lean on crushed pineapple for moisture. The result is a soft, chewy cookie that tastes like a tropical fruit bar disguised as something from grandma’s recipe box. Orange zest and vanilla round out the pineapple’s tang, while toasted almonds and raisins add crunch and chew in every bite.

Draining the pineapple thoroughly is the most important step. Press it hard with the back of a spoon until no more liquid drips out. Soggy pineapple means soggy cookies that spread into flat puddles and never firm up.

The dough will look wetter than a typical cookie dough. That’s normal with all that fruit in there. Space them a full 2 inches apart because they do spread as the pineapple releases steam during baking.

Kitchen Tips

• Toast the slivered almonds before adding them to the dough. Raw almonds taste bland and don’t provide enough contrast to the soft, fruity cookie.
• Bake until firm to the touch, not just lightly golden. The pineapple moisture means these take longer to set than a standard drop cookie.
• Store in a single layer or with parchment between layers. The sticky fruit makes them prone to fusing together.

Variations

• Swap raisins for dried cranberries or chopped dried mango to lean further into the tropical theme.
• Add ½ cup of shredded coconut to the dough for a piña colada-inspired cookie.
• Use lemon zest instead of orange for a sharper citrus kick.