Thursday, January 27, 2011
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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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9 Responses to “Peanut Butter Chocolate Chip Bundt”

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    1
    Erin @ The Spiffy Cookie — February 18, 2013 at 1:48 pm

    My list of must make recipes is constantly getting switched a round. So many great recipes come out every day it’s hard to keep up

    • beantownbaker — February 24th, 2013 @ 10:22 am

      I agree completely. Even when I have sat down to make a must-bake list, within a few weeks, half of the things on there aren’t doing it for me because I’ve found new recipes I want to try.

  2. #
    2
    Ashley — February 18, 2013 at 2:04 pm

    I love making lists, too. And I especially love checking things off of lists. This will definitely be added to my insanely large list of recipes to try out. Yum!

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    3
    Aimee — February 19, 2013 at 4:45 pm

    OMG! I was wondering why my jaw dropped the second I saw this gorgeous cake in my Google reader! It looks amazing Jen, and since I still haven’t made it (shameful but not at all surprising) I am so glad you did! I wish I could eat a piece! Miss you. Xoxo

    • beantownbaker — February 24th, 2013 @ 10:24 am

      Miss you too hon. You definitely should still try to make this bundt. It’s worth keeping on your list.

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    4
    Megan — February 19, 2013 at 9:38 pm

    Anything with peanut butter and chocolate chips and you can count me in!

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    5
    Shannon — February 20, 2013 at 10:32 am

    yum. this is definitely my kind of cake, i can’t turn down peanut butter!

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    Kelly — May 16, 2013 at 12:03 pm

    Hi Beantown Baker
    Do you think this would be able to be made in cupcake form? Or is it best to keep it in bundt pan for cooking purposes?

    Thanks

    • beantownbaker — May 16th, 2013 @ 12:24 pm

      Good question. While I haven’t made this in to cupcakes, there’s no reason this has to be baked in a bundt pan. I’d say give it a shot! Let me know how it goes for you.

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