I had a special request for rum raisin cookies. Now I’m no connoisseur of liquor, in fact I don’t drink alcoholic beverages at all, however, that doesn’t mean I won’t infuse food with the flavor. I just make sure the alcohol is cooked out of the food. These rum raisin oatmeal cookies are so tasty and delicious! They’re a toothsome, full bodied cookie secretly packed with nutrition!
First, why use rum instead of rum extract? The answer is simple, rum extract contains ingredients that are potentially dangerous such as: D&C yellow 5, and FD&C red 40 both of these food dyes have been linked to various diseases especially hyperactivity, attention deficit, asthma, migraines, clinical depression, sleep disturbance, thyroid tumors and others. There have been calls to take these artificial dyes off the market but to date they are still in many foods including McCormick’s Imitation Rum Flavoring. If you are opposed to using rum simply replace it with water.
The oats in these cookies are jam packed with vitamins, minerals, protein, antioxidants and fiber. Oats are unique in that they are one of the few grains that contain both soluble and insoluble fiber. In fact, oats have the highest soluble fiber content of any grain. Though both types are important, soluble fiber is especially helpful against heart disease, and can help moderate blood sugars. Some of its proven health benefits include: Lowering cholesterol, lowering blood pressure, keeping blood sure in control, helping relieve constipation and helping you to feel fuller for a longer times which helps with weight control. The rolled oats along with the walnuts, ground flaxseed and the coconut provide a complete protein source in each cookie. These yummy cookies, although moist are low in fat saving daily calories for other nutrient dense foods.
Muscovado sugar is minimally refined, it retains many of the essential dietary vitamins and minerals which are present in the sugarcane plant. While it may be odd to think of sugar as being good for you, Muscovado sugar happens to be high in potassium, calcium, magnesium and iron, among other useful elements. Although Muscovado sugar is certainly not a health food, it is more beneficial than pure white refined sugar.
RUM RAISIN OATMEAL COOKIES
3 cups raisins
1 1/2 cup Myers’s Rum – Original Dark (12 oz.)
3 cups whole wheat pastry flour
2 t baking powder
1/2 t baking soda
1 t Himalayan sea salt*
1 t ground cinnamon
1 cup non-hydrogenated margarine (Earth Balance)
2 cups Muscovado sugar
1 cup unsweetened applesauce
3/4 cup agave nectar
1/4 cup ground flaxseed
2 t vanilla extract
1/2 cup unsweetened shredded coconut
1 1/2 cup chopped walnuts
6 cups rolled oats
Preheat oven to 350°F. Lightly oil cookie sheets. Heat the rum in a small saucepan. Boil for 1 minute, add the raisins, remove from heat and set aside. In a mixing bowl, combine the whole wheat pastry flour, baking powder, baking soda, sea salt and cinnamon. In a separate bowl cream the non-hydrogenated margarine with the muscovado sugar. Add the applesauce, agave nectar, ground flaxseed and vanilla. Mix well. Mix the dry ingredients with the wet. Fold in the rum raisin mixture, coconut, walnuts and the rolled oats. Measure out 2 tablespoon rounds of dough and flatten slightly on greased cookie sheets. Bake for 18 to 20 minutes or until a light golden browned. Remove from oven and cool cookies on a wire rack. Store in an airtight container. Makes 5 dozen cookies.
©Janice Moreland http://thekitchentwist.com/