¼cupplus 2 heaping tablespoons56 g whole hazelnuts, ground
1cup78 g quick-cooking oats
½cup60 g whole wheat flour
¼cup40 g brown rice flour (or more whole wheat flour)
2teaspoonscornstarch
½teaspoonground cinnamon
¼teaspoonground nutmeg
¼teaspoonground ginger
½teaspoonbaking powder
¼teaspoonfine sea salt
Instructies
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.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a warm spiced tea or a glass of rum-laced eggnog for a cozy treat.Wine Advice:Pair with a rich, dark rum or a dessert wine like Madeira for enhanced flavor.