I’m not an alcohol drinker, though I sometimes develop recipes with them, and I like the twist of flavor they add to sweet and savory dishes. For my third cookbook, The Allergy-Free Cook Bakes Pies and Desserts (just you wait), there’s a recipe that uses rum. So I sort of just want to use it up.
Also, I meant to put up this post before the holidays. So it is sort of holiday-inspired… okay?
I wanted to make a simple drop-style cookie using rum, raisins, and egg nog. I ended up nixing the egg nog idea about halfway, using it in the cookies but not in the glaze. I reckon that if you used any thick nondairy milk, such as coconut milk beverage, it would work out exactly the same. I was using the egg nog from So Delicious, which is extremely thick. Though, you know, I really think any nondairy milk will work here. I used 3 tablespoons, but if you use a thinner milk, you might only need 2 (which I’ve indicated in the instructions).
This is based on an old-fashioned raisin cookie that I have written down from a pile of magazines from the past. If anyone knows the source, let me know, though it’s actually quite different, as the original I remember had a couple of eggs, wasn’t allergy-friendly, and didn’t use rum or have a glaze. Either way, if you know the source, I’d love to link it.
Rum Raisin Cookies
Gluten-, dairy-, egg-, soy-, pretty-much-everything-free. And vegan.
1 cup raisins
1/2 cup water
1/4 cup rum (I used Bacardi, the white one, which I called and confirmed it was safe to use)
1 tablespoon ground flaxseed
1 cup sorghum flour
1/2 cup tapioca flour
1/4 cup quinoa flour
1 1/4 teaspoons xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
3/4 cup unrefined cane sugar
1/2 cup nondairy margarine/vegan buttery spread
3 tablespoons nondairy milk/vegan egg nog
2 tablespoons rum
Icing sugar, as needed
Position an oven rack to the lower third of the oven. Line a baking sheet with parchment paper or a Silpat. Preheat the oven to 375 degrees F.
Put the raisins, water, and rum in a small saucepan over high heat. Bring to a boil, then reduce to a simmer, until the liquids have been completely absorbed, about 30 minutes. Remove from heat. Stir in the flaxseed.
Put the sorghum flour, tapioca flour, quinoa flour, xanthan gum, baking soda, baking powder, and salt in a medium bowl. Whisk until well combined.
Put the sugar and nondairy margarine in a stand mixer or large bowl. Using the stand mixer or a hand mixer, beat until well combined, about 2 minutes. Turn to low speed. Add the flour mixture and 2 tablespoons of the nondairy milk. Beat until combined. Add the raisin mixture. Beat until just mixed.
For each cookie, scoop out 1 rounded tablespoon of dough and drop it onto the lined baking sheet. Repeat with the remaining dough, leaving about 2 inches for a bit of spreading.
Bake for 9 to 11 minutes, until the edges are firm and starting to turn golden. Let cool on the baking sheet for 5 minutes. Carefully remove the cookies from the baking sheet and put them on the cooling rack. Let cool to room temperature before glazing.
For the glaze, put the rum in a small bowl and add enough icing sugar so it is a thick, but drizzly, texture (unfortunately, I didn’t measure it). Drizzle it over the cookies. Let harden before serving or storing.
These cookies are good the day they are made, but they are even better after the sit awhile and before more rum-like in flavor.