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
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Wow, that sounds amazing. I’m a fan of snickerdoodles, not a huge fan of ice cream (I can take it or leave it) but this one sounds right up my alley!
I had a feeling you’d be making ice cream with the leftover cookies! Can you please send some my way? 🙂
beantownbaker — May 20th, 2013 @ 8:17 am
Ha! Sorry for being so predictable 😉 Believe me, I wish there was still some leftover in our freezer right now. I might just have to cave and make this again for my sister this weekend…
Might be the best use of leftover frozen cookies I’ve ever seen. Yum!
I’ve been loving snickerdoodles lately! Snickerdoodles in ice cream sound fantastic!
I seriously need this ice cream this summer. I am so addicted to snickerdoodles so adding it to ice cream is so genius, I can’t even stand it!
sounds like you’re going to be baking more snickerdoodles this weekend 🙂 i’m definitely going to try this one, too!
Oh wow, I love this! I bet this tastes like heaven 🙂
sounds delish! i love snickerdoodles and cookie pieces in ice cream!
how much icecream does this recipe make?
beantownbaker — June 16th, 2013 @ 1:00 pm
~3 cups if I remember correctly.
HI, I’ve never used coconut milk, but want to be prepared when I go shopping tomorrow….2 cans…how many ounces is that? Recipe sounds delish, can’t wait to try it!!
beantownbaker — January 28th, 2014 @ 8:54 am
The cans I buy are 13.5 oz each.