Rum Spice Cookies

Booze and cookies are my peanut butter and jelly.
(Do I even make sense anymore?)

Rum Spice Cookies:

1/2 cup (80 g) raisins
2 tablespoons (30 ml) dark rum
1/4 cup (56 g) nondairy butter
1/4 cup (61 g) unsweetened applesauce
1/2 cup (100 g) granulated sugar
1/2 cup (110 g) packed light brown sugar
1 teaspoon rum extract
1/2 cup (56 g) hazelnut meal
1 cup (78 g) quick-cooking oats
1/2 cup (63 g) all-purpose flour
1/4 cup (40 g) brown rice flour (or more all-purpose flour)
2 teaspoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt

1 hour before preparing the cookies, place raisins in a small bowl, and combine with dark rum. Stir halfway through soaking time. Drain well, set aside.
Preheat oven to 350°F (180°C, or gas mark 4). Line two cookie sheets with parchment paper or silicone baking mats, such as Silpat.
With an electric mixer, cream butter, applesauce, and sugars. Stir in extracts and hazelnut meal.
Place the oats in a medium bowl, and sift flours, cornstarch, spices, baking powder, and salt on top. Stir to combine.
Fold dry ingredients into wet. Fold in raisins.
Place one scant 1/4 cup of dough on cookie sheets, about 1 inch (2.5 cm) apart from each other. Flatten a little, as the cookies don’t spread a lot while baking.
Bake for 17 minutes, or until the edges are golden brown. Wait a few minutes before transferring them to a wire rack to cool completely.

Yield: 12 cookies