About 1 hour before preparing the cookie dough, place the raisins in a small bowl and combine with the rum.

Stir halfway through the soaking time.

Set aside.

Preheat the oven to 350°F (180°C, or gas mark 4).

Line a baking sheet with parchment paper or a silicone baking mat.

In a large bowl, using an electric mixer, cream together the butter, applesauce, sugar, and Sucanat.

Stir in the rum extract and ground hazelnuts.

In a medium bowl, place the oats, then sift the flours, cornstarch, cinnamon, nutmeg, ginger, baking powder, and salt on top.

Stir to combine.

Stir the dry ingredients into the wet mixture.

Stir in the raisins and rum.

Divide the dough into 12 equal portions (about 2 tablespoons per cookie).

Place them on the prepared baking sheet, about 1 inch (2.

5 cm) apart.

Flatten slightly.

Bake for 16 minutes, or until the edges are golden brown.

Let cool for a few minutes before transferring to a wire rack to cool completely.