Name: Rum Spice Cookies
Prep time: 20 min
Cook time: 16 min
Ingredients: ½ cup 80 g raisins; 2 tablespoons 30 ml rum; ¼ cup 56 g nondairy butter; ¼ cup 61 g unsweetened applesauce or pumpkin purée; ¼ cup 48 g raw sugar; ¼ cup plus 2 tablespoons (72 g Sucanat); 1 teaspoon rum extract; ¼ cup plus 2 heaping tablespoons (56 g whole hazelnuts, ground); 1 cup 78 g quick-cooking oats; ½ cup 60 g whole wheat flour; ¼ cup 40 g brown rice flour (or more whole wheat flour); 2 teaspoons cornstarch; ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon ground ginger; ½ teaspoon baking powder; ¼ teaspoon fine sea salt

About 1 hour before preparing the cookies, place the raisins in a small bowl with rum.
Stir halfway through the soaking time and 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, cream together the butter, applesauce, raw sugar, and Sucanat using an electric mixer.
Stir in the rum extract and ground hazelnuts.
In a medium bowl, sift together the whole wheat flour, brown rice flour, cornstarch, cinnamon, nutmeg, ginger, baking powder, and salt.
Stir the dry ingredients into the wet mixture.
Add the soaked raisins and rum to the dough and stir to combine.
Divide the dough into 12 equal portions, using about 2 tablespoons (47 g) of dough for each.
Place the dough on the prepared baking sheet, spaced 1 inch (2.
5 cm) apart.
Flatten the dough slightly, as the cookies won’t spread much while baking.
Bake for 16 minutes or until the edges are golden brown.
Let the cookies cool for a few minutes before transferring them to a wire rack to cool completely.

Rum Spice Cookies

Equipment

Ingredients

Instructions

Notes / Tips / Wine Advice:

Nutritional Information

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