Brown Butter Rum Raisin Cookies

In the words of Julia Child, "with enough butter, anything is good". What she forgot to mention, was that with enough browned butter, everything is good! I hate to admit it, but fall is finally starting to creep in.  Granted, the weather here has been practically tropical (think 25-30 degrees!), but the leaves are starting to change and the nights are getting cool.  As a tea addict, my lemony summer teas are being swapped out for spicier cinnamon scented chai and licorice, and my cookies and cakes are about to get a whole lot more decadent!

This recipe came about for two reasons; one, I had a deep desire to satisfy my usual baking hankerings. Reason two, I had to challenge myself to not use any chocolate! As a chocoholic I am proud to say that I haven't had a piece of deliciously dark chocolate or chocolate in any of its wonderful forms, in two weeks! Quite the accomplishment for me, although I know I can keep going!

These cookies are great for just about any occasion, as most cookies are in my books, but the brown butter makes them just that much more special.

Browning the butter with your vanilla bean makes all the difference, not to mention it makes your house smell better than any Bath and Bodyworks candle ever could! The addition of soaking your raisins in a little bit of rum lends a depth to these caramel coloured cookies and pairs very well with the brown butter. (Don't worry, the alcohol burns off when you cook it) If you haven't browned butter before, not to worry! It's a simple procedure that requires just a touch of effort on your part. Enjoy this batch with some tea and a cozy sweater by a fire or if you're on the west coast, while you're soaking up this gorgeous September sunshine!


Brown Butter Rum Raisin Cookies

Makes 12-16

1/4 salted grass-fed butter

1/2 vanilla bean

1/2 cup coconut sugar

1/4 cup maple syrup

1 egg 

1 tsp salt

1 tsp cinnamon

1/2 tsp soda 

1/2 tsp baking powder

1/2 cup oat flour

1/4 cup almond flour

1 1/2 tbs coconut flour

1 cup oats

1/4 cup finely shredded coconut

1/2 cup raisins

1 tbs rum (I used Malibu Black)

1 tbs Galliano (Or 2 tbs dark rum if you have it on hand)

1 tbs hot water (or more rum!!)

In a small bowl, mix rum, Galliano and water. Add raisins and let soak for 20 minutes or, if desired, cook raisins in a saucepan until warm for 3-5 minutes to plump them up. (Or microwave them if you must)

In a saucepan (frying pan works too) over low-medium heat, melt your butter with your vanilla bean that has been sliced down the middle and squeezed. Leave the pod in the pan as your brown your butter. Using a spatula, gently swirl your butter as it begins to bubble. The butter will begin to brown and let off a nutty vanilla scent. The butter is finished when the colour has deepened and the nutty vanilla scent is apparent, 5 minutes for me. Discard pod. 

In a medium bowl, mix your brown butter, coconut sugar and maple syrup together until smooth, like a very soft caramel. Let cool for a few minutes.

In a separate bowl, combine oats, oat flour, almond flour, soda, salt and baking powder. 

Add egg to sugar mixture and mix until combined. Add extra vanilla extract if desired. 

Add dry mixture to wet mixture by folding it in with a spatula. This recipe is a lot more fun by hand! 

Fold in raisins, along with any remaining liquor that wasn't soaked up. 

Fold in shredded coconut and gauge to see if any further dry ingredients are necessary. 

Transfer bowl to freezer or fridge to harden. 

Once hardened, bake at 350 for 8 - 10 minutes, or until golden brown on the top. Remove from oven and let cool on sheet. These cookies should be very chewy and slightly undercooked when removed from the heat.