Nutritional Info

Nutrition Facts

Serving Size 1 (53g)

Calories 103
Calories from Fat 40 (39%)
Amount Per Serving %DIV
Total Fat 4.5g 7%
Saturated Fat 1.2g 6%
Monounsaturated Fat 2.5g
Polyunsaturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 2.3mg 1%
Sodium 90.4mg 4%
Potassium 85.6mg 2%
Total Carbohydrate 13g 4%
Dietary Fiber 1.4g 6%
Sugars 2.7g
Protein 2.4g 5%

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Recipe Description
These deliciously spiced cookies make a sweet after dinner treat, or midday snack. Our family likes both the applesauce and pumpkin puree versions. Choose whichever one suits your tastes the best, or try them both.
Prep time
1 hr
Cook time
16 min
Ready In
1 hr 16 min


Serves Tool

Serves To:USMetric
2 Tablespoon(T)  whole hazelnuts, ground
2 Tablespoon(T)  sucanat
1/4 Teaspoon(t)  fine sea salt
1/4 Teaspoon(t)  baking powder
1/4 Teaspoon(t)  ginger, ground
1/4 Teaspoon(t)  nutmeg, ground
1/2 Teaspoon(t)  cinnamon, ground
2 Teaspoon(t)  cornstarch
1/4 Cup(c)  brown rice flour, or more whole wheat flour
1/2 Cup(c)  whole wheat flour
1 Cup(c)  quick cooking oats
2 Tablespoon(T)  whole hazelnuts, ground
1 Teaspoon(t)  rum extract
2 Tablespoon(T)  sucanat
1/4 Cup(c)  raw sugar
1/4 Cup(c)  unsweetened applesauce, or pumpkin puree
1/4 Cup(c)  non dairy butter
2 Tablespoon(T)  rum
1/2 Cup(c)  raisins


About 1 hour before preparing the cookie dough, place the raisins in a small sized bowl and combine with the rum. Stir halfway through the soaking time. Set aside. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. In a large sized bowl, and using an electric mixer, cream together the butter, applesauce, sugar, and Sucanat. Stir in the rum extract and ground hazelnuts. Place the oats in a medium sized bowl, and sift the flours, cornstarch, cinnamon, nutmeg, ginger, baking powder, and salt on top. Stir to combine. Stir the dry ingredients into the wet. Stir in the raisins and rum. Divide the dough into 12 equal portions, using about 2 tablespoons of dough. Place on the prepared baking sheet, about 1 inch apart from each other. Flatten the dough a bit, because the cookies don't spread a lot while baking. Bake for 16 minutes, or until the edges are golden brown. Let cool a few minutes before transferring them to a wire rack to cool completely.

Additional notes

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