Thursday, January 27, 2011
12 comments »

Vegan Sugar Free Chocolate Rum Cookies

I love cookie swaps. They’re so fun. You show up with cookies of one kind and leave with cookies of a bunch of different kinds. I actually did one cookie swap with friends in December, signed up for one that Kathy planned, but ended up not being able to go, planned on the blogger swap last weekend that I also couldn’t attend, AND, signed up to do an online swap. Yea, like I said, I like cookie swaps.

I enjoy doing online swaps because you’re sending and receiving a bunch of one kind of cookie! I have participated in steph chow‘s jam exchange in the past, so when she said she was going to do a cookie exchange, I instantly signed up.

My partner in cookie-ing is Sarah. She’s vegan so I set out to find a vegan cookie recipe. I actually had a hard time finding something that looked good to me that was vegan that also wouldn’t require me to purchase some ingredients that I would never use again… But alas, I found this cookie that also happens to be sugar free. And it has rum in it! Even better. The cookies had a good chocolate flavor and actually reminded me of truffles or fudge with some rum thrown into the mix.

One Year Ago: Chocolate Covered Strawberries
Two Years Ago: Apple Spice Bars
Three Years Ago: Lemon Meringue Pie Cupcakes

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Vegan Sugar Free Chocolate Rum Cookies

Ingredients:

1/4 cup vegetable oil
1/4 cup soy milk
1/2 cup maple syrup
3 Tbsp rum
2 oz unsweetened chocolate, melted
2 1/4 cups flour
1/2 tsp baking soda
1/2 cup chopped walnuts (optional)

Directions:

Pre-heat oven to 350 degrees.

Whisk together the oil, soy milk and maple syrup until well mixed. Add rum and melted chocolate, then remaining dry ingredients, adding the nuts last.

Drop by spoonfuls onto a baking sheet and bake for 7-9 minutes.

Recipe from About.com

Cookies, Dessert
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16 Responses to “Winter Kale and Quinoa Salad”

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    1
    Kelsey — January 12, 2013 at 10:02 am

    I’m with you–every ingredient in this salad is a winner on it’s own. Together? Forgetaboutit! The colors are beautiful and I can imagine how great it tastes with the balance of bitter, sweet, and tart.

    Love the new layout, also. Way to go!

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    Wicked Goodies — January 12, 2013 at 9:54 pm

    Yum! I am also addicted to kale since doing a CSA here in Boston 🙂

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    Jill McOwen — January 12, 2013 at 10:45 pm

    It’s so funny, because as I was scrolling through Tastespotting tonight and saw this post, I had to click because it looked so familiar to my winter couscous bowl… and then, I couldn’t believe it when I saw my blog credited at the bottom! This is a first for me 🙂 Thanks so much for the credit!

    So you’ve recently moved back to Cincinnati? Which part? My family and I live in Anderson Township.

    • beantownbaker — January 13th, 2013 @ 10:02 am

      Thanks so much for the recipe!!

      We work in West Chester and are living in Oakley right now. Trying to find a house at some point…

  4. #
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    Megan — January 13, 2013 at 9:28 pm

    I think this sounds amazing, Jen! And I love how colorful it is. I am always looking for new winter salads that are colorful, flavorful, and interesting.

    • beantownbaker — January 13th, 2013 @ 10:06 pm

      This is definitely colorful, flavorful, and interesting. I have seriously been OBSESSED with pomegranates this winter, and this salad totally feeds into that obsession.

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    Sues — January 14, 2013 at 7:39 am

    I’m on a major quinoa AND kale kick so this salad is right up my alley. So colorful and pretty, too!

    • beantownbaker — January 14th, 2013 @ 3:47 pm

      Pretty food is definitely always tastier than ugly food 🙂

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    Shannon — January 14, 2013 at 1:29 pm

    looks a lot like the one i posted last week 🙂 obviously, i’m all over it!!

    • beantownbaker — January 14th, 2013 @ 3:48 pm

      Very similar indeed!

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    7
    Michelle — January 14, 2013 at 2:10 pm

    This is perfect for that kale and pomegranate I have in the fridge! I’m always excited to find new things to put together ahead of time for lunches and dinners, thanks! Hope you are settling in nicely 🙂

    • beantownbaker — January 14th, 2013 @ 3:49 pm

      I couldn’t agree more. Making food ahead of time saves the day during the week! I can’t imagine not eating leftovers… Things are going pretty well for us in Ohio so far. Hope things are going well for you and your little bundle on the way!

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    Cara — January 14, 2013 at 7:40 pm

    Sounds great to me! I love the ingredients. And the colors 🙂

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    ErinsFoodFiles — January 17, 2013 at 1:25 pm

    This sounds right up my alley! YUM!!

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    10
    Sarah — November 1, 2013 at 9:33 pm

    I was thinking about an easy and colorful, flavorful, and power-packed healthy side dish to bring for a potluck lunch after a trail work party this coming weekend. I had these amazing cute pumpkins to harvest from my garden and love both kale and quinoa. I thought to myself, mmmm, what if I made some kind of pumpkin kale quinoa and goat cheese salad to share? One quick internet search and I came across this gem! I modified and concocted a tad, which is normal for me. Thanks so much for the recipe and ingredient confirmations! The honey, olive oil, and smokey / spicy combo was the secret ingredient for me! Happy fooding!

    • beantownbaker — November 3rd, 2013 @ 12:35 pm

      Glad you enjoyed it! I am always tweaking recipes to make them fit what I have on hand and what we like too.

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