Oatmeal Rum Raisin Cookies
Ingredients
- 3 cups rolled oats
- 1.5 cups flour
- 1 cup coconut sugar (or any sugar)
- 1 tsp cinnamon
- 1 tsp baking soda
- 3/4 cup applesauce
- 2 flax or chia eggs (2 tbsp flax meal or 2 tbsp chia seeds + 4 tbsp water)
- 1/4 cup soy milk
- 1 tbsp spiced rum (optional)
- 1 cup raisins
- enough rum to cover the raisins (about 3/4 cup) (optional to soak raisins)
- 5.5 tbsp spiced rum (optional) (if not using rum, simply use 2 tbsp water)
- 1 cup chopped pecans
- 2 tbsp maple syrup
Preparation
Preheat oven to 350
To prepare your flax or chia eggs, combine 2 tbsp of either flax meal or chia seeds with 4 tbsp water and stir with a fork until combined
Set aside to thicken
Put your raisins into a cup and cover them just to the top with the spiced rum
Set aside
Get a large mixing bowl and add in your oats, flour, sugar, cinnamon, and baking soda
Whisk until evenly combined
Set aside
Get a medium mixing bowl and add in the applesauce, flax or chia eggs, soymilk, and 1 tbsp spiced rum
Whisk together and set aside
Place a medium skillet pan on medium high heat
Drain your soaked raisins by pouring the rum into another mug or cup and prevent the raisins from falling in with the edge of your hand
You will use this rum to add to your candied pecans
Add your cup of chopped pecans, 5
Tbsp rum (that you used for soaking), and 2 tbsp maple syrup to the pan once it is heated
Stir together with a spatula or other utensil
Stir almost constantly (about every 30 seconds) to prevent burning and sticking
Once the mixture becomes slightly gooey and sticky and the liquid has evaporated, remove from the burner and set aside
Return to your mixing bowls and mix everything together, form cookie balls and place on a baking sheet, and bake at 350°f for 10m
Enjoy!