Soft, sweet gluten free rum raisin cookies are delicious cookies that you are going to love! I finally had time to work on my Grandma’s homemade rum raisin cookie recipe, and you will want to make a double batch because they are so good!
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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!
They are the perfect anytime cookie or make them for a holiday cookie exchange party.
Why I love this gluten-free rum raisin cookie recipe:
- These cookies are great because they have a truly spectacular flavor!
- 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 try them for your holiday baking. I guarantee everyone is going to love these.
Over the years, I have created over 100 gluten free cookie recipes. I hope you get to try some more of my cookie recipes.
My kids really loved these cookies!! They can’t wait for me to make it again!”
toni d., blog comment
Allergen Information:
These cookies are gluten-free, nut-free, and soy-free. See the Substitutions section below for dairy-free and gum-free options.
Substitutions:
- To make these cookies dairy-free, use vegan butter.
- To make these alcohol-free, use McCormick rum extract.
- To make these gluten free rum raisin cookies gum-free, use my DIY Gluten Free Flour Blend.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- 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 must add this or Guar Gum to hold this recipe together.
- Sugar – Use cane sugar.
- Baking Soda and Salt
- Eggs – I used size large
- Butter – Use unsalted butter.
- Pure Vanilla Extract – please don’t use imitation vanilla.
- Dark Rum – If you prefer no alcohol, see the Substitutions section below.
*A quick note: the raisins are soaked in 1/4 cup of dark rum, and some 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.
Tips For Success
1. Chill the dough when possible. I know you are probably ready to eat your cookies right now, but taking a few minutes to chill the batter makes them less likely to spread.
2. Don’t let the cookies sit on the pan too long. After they have baked, only let them sit on the baking sheet for up to 5 minutes. The pan will still be hot, and continue baking them otherwise.
For more cookie-baking tips, read my Gluten Free Cookie Troubleshooting Guide. I also wrote up some information about all of my favorite Cookie Baking Tools. These are tools I use all of the time in my kitchen.
Step-By-Step Photos and 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 large
Step 3: In a smaller bowl, add your wet ingredients, including the soaked raisins, and mix well.
🔑 Sandi says: You can also use a standing mixer. Add the wet ingredients and then slowly add your dry ingredients a little at a time until everything is mixed in.
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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.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 6: Use a cookie scoop to drop dough balls onto a parchment paper-lined
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 Troubleshooting:
Why are my cookies flat, aka spread too much?
This is one of the most common questions I get from my readers. There are several reasons for flat cookies, including:
- Check to see how long you chilled your cookie dough. If you use partially melted or softened butter, you must chill it to prevent spreading.
- How did you measure your flour? Measuring your flour accurately is important. I don’t often weigh my ingredients because every flour blend has a different weight, and my readers all use different gluten-free flour blends. I recommend using either the Spoon Method by using a spoon to add flour to the measuring cup. Use a knife to level along the top to remove the extra flour. Leveling Method by putting the measuring scoop into the flour and filling it with flour. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.
- Every gluten-free flour blend has a different starch-to-grain ratio. This can affect the moisture levels in your cookie dough, resulting in flatter cookies. In this situation, you would need to add more flour.
Why do my gluten-free cookies taste gritty?
This grit you experience is from the rice flour in the gluten-free flour blend. Not all companies mill their flour extra fine. I recommend letting the cookie dough rest for 15 minutes to eliminate the grit. This extra time will allow the rice flour to soften, eliminating the grit.
How do you make cookies the same size?
The best way to ensure your cookies are the same size and look uniform is to use a
For more cookie troubleshooting, read my Gluten-Free Cookie Troubleshooting Guide.
Frequently Asked Questions:
You want to soak the raisins in rum; it adds flavor to these cookies.
No, but you may want to use caution and not eat the whole batch. There is 1/4 cup of dark rum in this recipe. Some of the alcohol will burn off, but some will not.
Unfortunately, these cookies are unhealthy due to the sugar and dark rum.
These cookies will last up to 4 days in an airtight container or up to 4 months in the freezer.
More Delicious Cookie Recipes:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Rum Raisin Cookies
Equipment
- Whisk
- Cookie sheet
Ingredients
- 1 ½ cups gluten free flour blend *see note
- 1 cup cane sugar
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- ¾ cup raisins
- ¼ cup dark rum *see note
- 2 large eggs
- ½ cup unsalted butter
- 1 teaspoon pure vanilla extract
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Instructions
- Preheat the oven to 350º F.
- In a small microwave safe bowl, add the 1/4 cup dark rum and 3/4 cup raisins. Microwave on high for 60 seconds. Let it sit for 10 minutes.
- In a large bowl, add 1 1/2 cups gluten free flour blend, 1 cup cane sugar, 1 teaspoon baking soda, and 1/8 teaspoon salt. Whisk to blend.
- Add 2 large eggs, partially melted 1/2 cup unsalted butter, and 1 teaspoon pure vanilla extract 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
- 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.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- If you prefer not to use rum, you can substitute McCormick’s rum extract for the dark rum.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- These cookies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
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.
This recipe was updated from an older October 2020 recipe with more recipe details.
Hi Sandi!
I just took the cookies out of the oven. Great flavor, very soft, but they spread into nearly a single cookie on the pan! I used Cup4Cup GF flour (has Xanthan Gum), so could that be the reason? The batter was very sticky.
Hi Joan, You often need a little more flour with Cup4Cup than the King Arthur Measure for Measure I tested the recipe with. I think it has to do with the dried milk powder. Next time add 2-4 more TBSP of flour and it should help a lot.
Thank you! I will!!
I wish they were no guilt.