If there's one flavour combination that always gets me jumping up and down whilst clapping my hands, it's the good old Rum and Raisin.
I like the chewy sweetness followed by the alcoholic kick, and when you fold this into chocolate cookie dough, well, there are no words....
Except of course there are....
Bittersweet beauties that melt and crumble, to be devoured with haste whilst you moan and mumble.
These cookies are not for the faint of heart. They contain no flour so the cocoa powder and rum become very intense. If you love the darkest of dark chocolate you'll love these just fine. The raisins do sweeten them up nicely though, so if you're more of a milk chocolate kinda gal, don't be too afraid to come join us on the dark side.
They are simply wonderful all by themselves, and I was tempted to leave them naked....that was until I made a batch of caramel....and I thought, I wonder?
So I did end up drizzling the rest of my batch with vanilla caramel, but only a little...
The taste was unbelievable, if you like sweet liquors then you'll be on board faster than you can say RUM CARAMEL.
If you like the more bittersweet chocolate side of life then maybe keep them as they are.
So here you are, fresh from the oven...gooey and oh so tempting...ENJOY!
My Only Sin, Rum & Raisin Chocolate Cookies
Makes about 10 cookies
2 oz Coconut oil
1 oz Caster sugar
1 oz Dark brown sugar
A good splash of vanilla extract
Handful of raisins
3 oz Cocoa powder
1 tsp Ground ginger
Pinch of baking powder
Pinch of bicarbonate of soda
Good pinch of salt
1 1/2 tsp Espresso powder
1 Shot of dark rum - make it a double if you're feeling lucky!
These are so simple to make....
Begin by mixing the sugar with the coconut oil, then add the banana and use a fork to mash it up and mix it in well.
Add the vanilla and raisins and give it a good stir. You could probably add chocolate chips at this stage too, although that would take these cookies into PLANET CHOCOLATE territory.
Sift in the cocoa powder, salt, ginger, espresso powder, baking powder and bicarbonate of soda.
Mix it thoroughly to combine all the fry ingredients into the wet.
Now just grab a little of the dough - it will be quite sticky - and roll it into a ball and then flatten it in your palms.
Pop them on a greased baking tray and bake at 180 C for about 10-12 minutes - if you take them out at 10 minutes they'll be more gooey and soft, but I left mine in for that extra few minutes to firm them up a bit.
And there you go! I made a very small batch of caramel to drizzle over mine, because T has a very sweet tooth...
4 fl oz Coconut milk
1 oz Sugar
Pinch of salt
Just simply warm the milk through, add the sugar and stir until the sugar has dissolved and then simmer until the syrup has reduced down and is thick. Then stir in the salt and leave to cool slightly before pouring over the cookies.
Hope you love them as much as I do!
Happy baking! x