Whole wheat rum raisin and oatmeal cookies

These rum raisin cookies are just out of this world and even though they have 1/2 cup of rum, they don’t taste like rum at all. They are just perfect. I have never made quite a cookie like this but I am glad I did.

A few things to remember when making these rum raisin cookies:

  1. The batter will be sort of wet, it is perfectly normal.
  2. Make sure you place the cookies apart in the cookie sheet, as they will spread quite a bit.
  3. If you like a crunchier cookie add an extra 1/4 cup sugar. My cookies were soft.
  4. You may have a bit of rum leftover after soaking the raisins for 45 minutes. It is ok. Just add it all to the batter when adding the raisins. I probably had about 5 tablespoons of rum left over.
  5. The cookies appear brown because of the molasses not because they are burnt :-)

I really enjoyed these rum raisin cookies. I don’t like raisins that much but these cookies were really good. The raisins become juicy and plump after being soak for 45 in the magic juice :-)

These are also perfect for the holidays, the hint of rum, or more like, the almost cup of rum, make them indicative of the holidays!

Before I forget, be aware of the nutrition facts. These cookies got an F grading. The culprit, well the rum, what else!!

Enjoy!

Here you can see the raisins right after being soaked for 45 minutes. I actually had some rum left which I added to the batter which was also kind of wet, but that is the way it is suppose to be.

Make sure you place the cookies apart as they will spread quite a bit, like in the right picture :-)

You really need to try these cookies, you will not be disappointed, according to my husband, the best cookies I have made so far. These rum raisin cookies may appear too brown, it is because of the molasses not because they are burnt :-)

Even though these rum raisin cookies had 1/2 cup of rum, you couldn’t taste it at all. These cookies just had a really distinctive unique awesome flavor.

These cookies are not that sweet at all and are more on the soft side, so if you want them more crunchy I suggest you add extra 1/4 cup sugar. For us the cookies were perfect this way.

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Whole wheat rum raisin and oatmeal cookies

Yield: 18-20 cookies

Ingredients:

1/2 cup rum
3/4 cup raisins
1/2 cup coconut oil
1/2 cup unrefined sugar
1 egg
1 teaspoon vanilla
2 tablespoons molasses
3/4 cup + 1 tablespoon whole wheat pastry flour
1 3/4 cup old fashion oats
1 teaspoon baking soda

 

Directions:

In a small saucepan, heat raisins and rum to a boil. Remove from heat and allow to rest for about 45 minutes for raisins to absorb the rum.

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

In a large mixing bowl, add coconut oil, sugar, vanilla, egg and molasses and mix throughly with a wire wisk. Add in the flour, baking soda, and oats and combine. Stir in the raisins and any remaining rum that did not get absorbed.

Drop one tablespoon of the batter onto prepared baking sheet making sure you leave plenty of room between the cookies because they will spread a lot.

Bake for 10-12 minutes. I baked mine for 10 minutes. Allow them to rest for a few minutes on the baking sheet before removing to completely cool on a wire rack.

Recipe adapted from The pastry affair

 

Nutrition facts calculated based on the recipe giving 18 cookies.


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23 comments

  1. Oh my! I was so excited to find your blog today! Thank you for such a yummy, gluten free cookie recipe! I am brand new to the blogging world, and always searching for GF recipes to try. If you are interested, you can learn more about my allergen free blog at http://www.eatingfreely.net/
    Thanks again! Stephanie :D

  2. Glad to hear that you are safe! These cookies look wonderful! I think I may be able to get my husband to try them, too! ;)

  3. I am so glad that you and your family is doing fine. My prayers goes out to those affected by Sandy.

    I am always intrigued by the use of beans in baked goods such a great fat and calorie replacement. the best part is lot of times people cant tell a difference :) I made a cake with kidney beans and it turned out delicious.http://www.foodpleasureandhealth.com/2012/08/chocolate-mint-cake-with-secret.html

    now this post totally inspired me to make cookies..

  4. Yum! You read my mind…I was thinking about making the black bean brownies this weekend, but these have stolen the spotlight!

  5. Dixya,

    thanks for your concern. We are super lucky because none of my friends have electricity and they have been like that since the storm. It is getting bad because people are fighting at the pumps for gas and the supply is low. I just don’t know how much longer they can sustain this.

    The cookies are awesome. I am going to make another version soon and include it in the e-book, I am so excited!!

    Bianca,

    either one is good. I suggest you try both :-)

    Thanks for visiting my blog!!

  6. I’m happy that you’re okay! That’s very good news.

    These certainly look interesting. I’m skeptical but I trust you. :) I wish I had someone in my life who could just sneak me one of these black bean things and not tell me what was in it!

  7. Looking fantastic..awesome recipe!

  8. You are very fortunate you didn’t lose power.. so many folks in the area did and all my family did, including myself. LUCKY LUCKY! :)
    And on another note, your cookies look amazing. I have yet to bake wtih black beans and all.. I just need a large crowd to feed else I’ll end up eating them all.

  9. You know I’ve been scared of black beans in sweet baked treats but these actually look so good. I’m scared but I want to try them! Lol.

  10. I made these today, but only used 1/4 cup honey instead of the sugar and they were SO GOOD!!! I had to lick the spoon several times after spooning dollops onto the baking sheet. Thanks for the awesome recipe!

  11. I’m so intrigued by these! I just wonder, how many cookies are in a serving? I know the facts are calculated as if you made 16 cookies but the big kicker is how many cookies you can have for that caloric price :) Also, any suggestions for a substitute for Buckwheat flour? I’m not sure I’ll be able to find some. I have flaxseed meal. Would that work?

    • Christina,
      one cookie is one serving. If you are gluten free quinoa flour is a good substitute. You can do a 1:1 ratio. Rice flour is also another alternative. Thanks for visiting.

  12. Can I use another flour instead of the buckwheat? I want to make these and I don’t have buckwheat at this point.

  13. Seeing this recipe was like a dare, had to do it! They are delicious! My husband thought they tasted a bit ‘healthy,’ and my son said, ‘definitely “gluten-free,” a bit green beany, but yummy!’ Everyone is eating them with gusto, even hubby wants more. I haven’t told them the cookies are mostly black beans, though. That will be fun :) I used oat flour and regular sugar. Thank you so much for sharing this!

    • Sure thing. I am so glad they liked them and that there are fooled thinking they are almost regular cookies :-). Thanks so much for leaving some feedback and for visiting my blog!

  14. I love chocolate cookies specially gluten free..!

  15. how long do they last if not in the fridge?

  16. We have a peanut allergy in the house. Should I just omit the pb or would you suggest I use something in place. They look delish.

  17. Can you freeze these successfully?

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