Gluten Free Rum Raisin Cookies

Soft sweet gluten free rum raisin cookies are a delicious cookie that you are going to love! I finally had time to work on my Grandma's homemade rum raisin cookie recipe and you are going to want to make a double batch because they are so good!

They are the perfect anytime cookie or make them over the holidays for a cookie exchange party.

Rum raisin cookies are a popular cookie in Romania and I was really excited to get a hold of my Grandmother's recipe for these cookies a few years ago. This recipe has been in the family for ages, but I just recently rediscovered it. It was really easy to convert this recipe to gluten free so please let me know what you think!

Why these cookies are great:

These cookies are great because they truly are spectacular! They are soft, yet crisp around the edges, and every bite has delicious dark rum-soaked raisins. These cookies are great for any time or give them a try for your holiday baking. I guarantee everyone is going to love these.

What you need to make them:

• Gluten free flour blend - I have tested King Arthur Measure for Measure and Bob's Red Mill 1 to 1 GF Blend in this recipe. That doesn't mean other brands won't work, it just means I haven't tested the others.
• Xanthan Gum - if your gluten free blend doesn't contain this, you will need to add this or Guar Gum to hold this recipe together.
• Sugar
• Baking soda and salt
• Eggs - size large
• Sugar
• Butter - to make these cookies dairy-free, use vegan butter.
• Pure vanilla extract - please don't use imitation vanilla.
• Dark rum - if you prefer no alcohol, use McCormick rum extract.

*A quick note that the raisins are soaked in ¼ cup of dark rum and some of that rum will not burn off. Should we put a cookie limit on these? If you do not want to use rum in your cookies but still want that rum flavor, McCormick makes a rum-flavored extract that is gluten free.

Recipe step by step directions:

Step 1: Soak your raisins in dark rum or rum extract if you prefer no alcohol.

Step 2: Add the dry ingredients to a bowl and whisk to mix. Don't forget, if your gluten free flour blend doesn't contain Xanthan Gum, add 1 tsp.

Step 3: In a smaller bowl, add your wet ingredients, including the soaked raisins, and mix well.

*Note you can also use a standing mixer if you prefer. Just add the wet ingredients and then slowly add your dry ingredients a little at a time until everything is mixed in.

Step 4: Pour the wet ingredients over the dry ingredients.

Step 5: Mix into your rum raisin cookie dough. It should look like this photo.

Step 6: Use a cookie scoop to drop dough balls onto a parchment paper-lined cookie sheet. Use your hand to slightly to flatten.

Step 7: Bake for 9-10 minutes until done. One of the reasons I like to use parchment paper when baking cookies is you can slide the cookies easily off the cookie sheet onto the cooling rack. No spatula needed!

Tips and Recipe FAQ:

More Delicious Cookie Recipes:

• Gluten free chocolate chip cookies
• Gluten free cowboy cookies
• Easy gluten free brookies
• Gluten free snickerdoodles

Recipe

Gluten Free Rum Raisin Cookies

Sandi Gaertner

Delicious homemade gluten free rum raisin cookies that are soft, yet crisp on the outsides.

4.89 from 9 votes

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Gluten Free Cookies and Bar Recipes

Cuisine American

Servings 24

Calories 116 kcal

Equipment

• ▢
  Mixing bowls
• ▢
  Whisk
• ▢
  Cookie sheet

Ingredients

  

1x2x3x

• ▢ 1 ½ cups gluten free flour blend *see note
• ▢ 1 cup sugar
• ▢ 1 teaspoon baking soda
• ▢ ⅛ teaspoon salt
• ▢ ¾ cup raisins
• ▢ ¼ cup dark rum *see note
• ▢ 2 eggs large
• ▢ ½ cup butter melted
• ▢ 1 teaspoon pure vanilla extract do not use imitation

Instructions

 

• Preheat the oven to 350º F.
• In a small microwave safe bowl, add the rum and raisins. Microwave on high for 60 seconds. Let it sit for 10 minutes.
• In a large bowl, add your dry ingredients and whisk to blend.
• Add the wet ingredients to a smaller bowl and whisk to mix.
• Pour the wet ingredients into the dry ingredients and add the raisins and rum mixture. Mix well.
• (You can also use a standing mixer if you prefer.)
• Use a cookie scoop to drop the cookie balls onto a parchment paper lined cookies sheet.
• Bake 9-10 minutes until the cookies are done. Slide the parchment paper with the cookies off the cookie sheet and onto a cooling rack. The cookies will be soft, and that is normal. They will set as they cool.

Notes

1. I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend in this recipe. That doesn't mean others will not work, I just have not tested other flours.
2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
3. If you prefer not to use rum, you can substitute McCormick's rum extract for the dark rum.
4. To make this recipe dairy-free, substitute the butter for vegan butter.
5. These cookies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.

 

Nutrition

Serving: 1gCalories: 116kcalCarbohydrates: 17gProtein: 1gFat: 4gSaturated Fat: 3gCholesterol: 24mgSodium: 98mgPotassium: 42mgFiber: 1gSugar: 9gVitamin A: 138IUVitamin C: 1mgCalcium: 9mgIron: 1mg

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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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