If you're looking for the perfect sweet treat to bake while the weather outside is still chilly (today's blizzard, I'm looking at you), these rum raisin cookies fit the bill perfectly.
Here's the short backstory: when I moved to my current apartment last August, my boyfriend's parents were simultaneously moving out of their Connecticut home and retiring in North Carolina. They were kind enough to give us some furniture and pantry items, including several bottles of rum from Colombia. Now, I'm a mojito girl through and through--you might even see a cocktail recipe this summer--but I wanted to try something different with this strong, potent liquor. I've heard of rum raisin ice cream, but I couldn't even entertain that idea with this recent cold snap. And so I thought, what's better than rum-soaked raisins folded into a warm cookie?
If you're not into rum, feel free to skip the soaking step and omit the tablespoon of rum in the wet ingredients. The cookies will still be delicious! Of course, I recommend the bit of alcohol since it elevates and rounds out the vanilla and raisins flavors in this baked treat. Either way, bundle up and enjoy these before spring!
YIELDS
8-10 cookies
PREP TIME
COOK TIME
TOTAL TIME
- 2 cups whole wheat pastry flour (spelt or all purpose gluten-free will also work)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 cup unsweetened applesauce
- 1/2 cup coconut oil, melted
- 3/4 cup sugar (I used coconut sugar)
- 1 teaspoon vanilla extract
- 1 tablespoon rum (optional)
- 1 cup raisins
- Enough rum to cover raisins for soaking
Directions
1. In small bowl, add raisins and rum. Make sure the raisins are completely submerged in the liquid. Set aside for at least one hour.
2. When raisins are done soaking, drain them, reserving about a tablespoon of the rum. Preheat oven to 350°F.
3. In a large bowl, whisk together flour, baking powder, and cinnamon.
4. In a medium bowl, whisk together applesauce, coconut oil, sugar, vanilla, and rum. Make sure that all of your liquid ingredients are at room temperature to prevent the coconut oil from solidifying.
5. Add wet ingredients to dry and mix until combined. Now fold in the raisins, making sure they are evenly distributed throughout the dough.
6. Line a baking sheet with parchment paper. Scoop the dough onto the sheet using a rounded tablespoon. Continue until all the dough has been used up.
7. Bake for 10-12 minutes, or until cookies are fragrant and beginning to brown.
Also by Molly: Chocolate Cherry Biscotti
Related: Vegan Rocky Road Bars
No-Bake Oatmeal Raisin Cookies
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Photos: Molly Lansdowne
