Raisin, Rum and Molasses Cookies

Rum Raisin Cookies 032E_750x
  • Yield: 1 dozens
  • Prep: 10 min
  • Cook: 10 min


1/2cup coconut flour
1/4cup coconut butter
2 eggs, separated
1/2cup Muscovado Sugar (or dark brown sugar)
2tablespoons blackstrap molasses
2tablespoons plus 2 teaspoons of blackstrap or dark rum, divided
1/2teaspoon ginger powder
1/4teaspoon salt
1/2cup raisins
1/2cup chopped macadamia nuts
3tablespoons unsweetened coconut flakes (optional)


  1. Preheat oven to 375F and line a cookie sheet with Silpat or parchment paper.
  2. Combine 2 teaspoons of the rum with the raisins and let sit while preparing the rest of the ingredients.
  3. Combine the coconut flour, eggs, coconut butter, muscovado sugar, molasses, ginger, salt, and 2 Tablespoons of the rum in a food processor and puree until smooth.
  4. Fold in the macadamia nuts and rum-soaked raisins.
  5. Scoop out about 1 Tablespoon of the cookie dough, roll into a ball, and place on the baking mat.
  6. Press the cookie ball with a moistened spatula or fingers.
  7. Sprinkled a little bit of coconut flakes on each pressed cookie.
  8. Back at 375F for 9-12 minutes. Less for chewy, more for crispy cookies.
  9. Let cool on a cookie rack.

Recipe courtesy of Sharon from Paleo Fondue. More than just cheese and bread, Paleo Fondue is a recipe blog dedicated to Primal & Paleo cuisine with Grain Free desserts!