May 28, 2014
Oatmeal Rum Raisin Cookies. Vegan, Oil-free, Sugar-free and Gluten-free!
Sometimes I hit a home run out of my test kitchen, first shot. I love it when that happens! These are grown-up cookies—not too sweet, with a distinct taste of dark rum, sweet pops of chewy raisins, the soft crunch of pecans and hearty oats. They’re light and crumbly but also substantial in texture. I have no idea how that happened. I’m just glad it did.
Raisins are the sole sweeteners in this recipe. I used both dark raisins and those lovely, golden Hunzas. Hunza raisins are high in antioxidants. Grown high in the Himalayan mountains, they are irrigated with glacial water which makes them abundant in minerals. Yeah, they’re special like that.
If you like the flavor of rum and enjoy a cookie that’s wholesome and not too sweet, then these cookies are definitely for you!
~ for the dough
- 1½ cups rolled oats (I used thick cut)
- ½ cup + 2 TBS blanched almond flour
- ½ cup raw almond butter
- ½ cup raisins soaked in ½ cup dark rum
- 1 TBS flax meal
- 1 tsp baking soda
- ½ tsp ground cinnamon
~ the add-ins
- ½ cup dark raisins
- ½ cup golden raisins
- ½ cup chopped raw pecans
- ½ cup rolled oats
- Preheat oven to 350° F.
- Line a cookie sheet with parchment paper.
- Soak the ½ cup of batter raisins in the rum for about 30 minutes to 1 hour.
- Process the oats and almond flour in a food processor until you have a course flour.
- Add the raisins with the soaking rum and the remaining dough ingredients and process until you have a sticky dough.
- Turn the dough out into a bowl and mash in the remaining ingredients. I used my hands as the dough is quite thick.
- Form the dough into 1½” balls and flatten slightly.
- Bake for 12 minutes. Do not overbake! Let cool COMPLETELY before handling. They are very fragile until they cool off and will break otherwise.
Makes 18 cookies. Enjoy!