Rum Chocolate Cookies

These were some yummy cookies, and thanks to the flaxseed they keep together well and don’t crumble into a tea cup when dipped. Muscovado sugar gives them a nice brown color, and combines well with the rum and chocolate aromas. These took less than half an hour to make, and I think 20 cookies is just a perfect batch for the two of us!


Wet Mix:

  • 2 teaspoons ground flaxseed
  • 4 tablespoons oat milk
  • 0,8 dl liquid (or melted) margarine
  • 1 and 1/2 dl muscovado sugar
  • 2 teaspoons vanilla sugar
  • 1/2 teaspoon rum extract

Dry Mix:

  • 2 dl wheat flour
  • 1 dl whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt


  • 1 dl chopped chocolate (about 70 grams)

First, I mixed together the flaxseed and the oat milk in our tiny food processor until the mixture was smooth. Then I added this to the rest of the wet mix ingredients and stirred for a while, to melt the sugar a little.

I mixed the dry ingredients in another bowl, preheated the oven to 175 degrees Celsius, and covered a baking sheet with parchment paper. Then I chopped the chocolate on a cutting board with a heavy knife (chocolate chips are quite rare and expensive in Finland).

I stirred the wet mix once again for a few minutes to mix in the melted sugar (it doesn’t have to melt all the way), and then added this to the dry mix. I mixed the dough with a wooden fork until combined and then added the chocolate and incorporated them in the dough that was quite stiff at this point. Some of the chocolate pieces just didn’t want to stay inside the dough, so I pressed them on top of the cookies before baking.

Now, I rolled the dough into little balls with a diameter of about 3 cm, flattened them to about 1 cm thick, and placed them on a cookie sheet covered with parchment paper. These cookies don’t spread out too much, so all the 20 cookies fit on one baking sheet just fine.

I baked the cookies in 175 degrees for about 9-10 minutes. They were soft when I took them out of the oven, but the surface crisped up while cooling down.