Rum Spice Cookies
August 11, 2007 at 5:46 pm | In recipe |
for another version of these, click here.
an hour or so before baking your cookies, soak
1/2 cup raisins
in
2 T rum
stir halfway through the hour!
drain them, once they’re nice and plump(ish).
1 cup quick cooking oats
1/2 cup all purpose flour
1/4 cup brown rice flour [you can use whole wheat or more all purpose if you don't like or don't have brown rice flour]
1/2 cup almond meal
1/2 t cinnamon
1/4 t nutmeg
1/4 t ginger
1/2 t baking powder
1/4 t sea salt
1/4 cup margarine
1/4 cup apple sauce
1/2 cup granulated sugar
1/2 cup light brown sugar
1 Ener-g Egg replacer
1 t rum extract
preheat oven to 350F. prepare a baking sheet with parchment paper or Silpat.
combine dry ingredients together in a large bowl.
with a handheld mixer or immersion blender, cream together margarine, applesauce, and sugars in a medium bowl. add rum & egg replacer, beat until smooth.
combine dry & wet ingredients together, fold in raisins.
place one scant 1/4 cup of dough on baking sheet about 1 inch apart from each other. press them down gently, they won’t spread out much on their own. bake for 17 minutes.
leave on baking sheet for a couple of minutes before attempting to remove. place on cooling rack and let cool.
makes 12 cookies.
I prefer them cold, the husband likes them better at room temperature. you be the judge!
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Pingback by recipe index « have cake, will travel! — August 11, 2007 #
these look fantastic! but i just ran out of almond meal :(
Comment by anonymous — August 17, 2007 #
that’s too bad, cookie-maker. maybe some other time.
Comment by Celine — August 18, 2007 #
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