Thursday, January 27, 2011
12 comments »

Vegan Sugar Free Chocolate Rum Cookies

I love cookie swaps. They’re so fun. You show up with cookies of one kind and leave with cookies of a bunch of different kinds. I actually did one cookie swap with friends in December, signed up for one that Kathy planned, but ended up not being able to go, planned on the blogger swap last weekend that I also couldn’t attend, AND, signed up to do an online swap. Yea, like I said, I like cookie swaps.

I enjoy doing online swaps because you’re sending and receiving a bunch of one kind of cookie! I have participated in steph chow‘s jam exchange in the past, so when she said she was going to do a cookie exchange, I instantly signed up.

My partner in cookie-ing is Sarah. She’s vegan so I set out to find a vegan cookie recipe. I actually had a hard time finding something that looked good to me that was vegan that also wouldn’t require me to purchase some ingredients that I would never use again… But alas, I found this cookie that also happens to be sugar free. And it has rum in it! Even better. The cookies had a good chocolate flavor and actually reminded me of truffles or fudge with some rum thrown into the mix.

One Year Ago: Chocolate Covered Strawberries
Two Years Ago: Apple Spice Bars
Three Years Ago: Lemon Meringue Pie Cupcakes

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Vegan Sugar Free Chocolate Rum Cookies

Ingredients:

1/4 cup vegetable oil
1/4 cup soy milk
1/2 cup maple syrup
3 Tbsp rum
2 oz unsweetened chocolate, melted
2 1/4 cups flour
1/2 tsp baking soda
1/2 cup chopped walnuts (optional)

Directions:

Pre-heat oven to 350 degrees.

Whisk together the oil, soy milk and maple syrup until well mixed. Add rum and melted chocolate, then remaining dry ingredients, adding the nuts last.

Drop by spoonfuls onto a baking sheet and bake for 7-9 minutes.

Recipe from About.com

Cookies, Dessert
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19 Responses to “Samoas Rice Krispies Treats”

  1. #
    1
    Monica — February 10, 2014 at 8:49 am

    If Carlos claims this is the best thing you have ever made … I might have to make them tonight!

    • beantownbaker — February 10th, 2014 @ 9:57 am

      Let me know if you do. I was seriously SHOCKED when he said that.

  2. #
    2
    erin — February 10, 2014 at 10:14 am

    OH. MY. LORD.

  3. #
    3
    Aimee@shugarysweets — February 10, 2014 at 6:34 pm

    Yeah, I can see why these are the best ever!!!! Love Samoas!

  4. #
    4
    Tracy | Pale Yellow — February 10, 2014 at 8:37 pm

    I grew up calling them Samoas and didn’t like them when I was selling them, but have since grown to love them. Great twist on a traditional rice krispie treat!

    • beantownbaker — February 11th, 2014 @ 12:14 pm

      I can’t tell if the naming thing is regional or not. I know people who grew up in Indiana like me who call them Samoas. They’ll always be Caramel Delites to me.

  5. #
    5
    Dina — February 11, 2014 at 11:41 am

    they look sooooo good!

  6. #
    6
    vanillasugarblog — February 13, 2014 at 8:17 pm

    Sharing these in my friday link roundup!
    Everyone needs to see these!

    • beantownbaker — February 13th, 2014 @ 8:49 pm

      Thanks for sharing them!!

  7. #
    7
    Shannon — February 22, 2014 at 1:47 pm

    oh jeez. caramel de lites here, too 🙂 these sound killer!

    • beantownbaker — February 23rd, 2014 @ 12:47 pm

      You’re the first person I’ve met who calls them Caramel de Lites too!

  8. #
    8
    Shikha @ Shikha la mode — February 27, 2014 at 3:45 pm

    I’ve been wondering why they aren’t always called Samoas!

  9. #
    9
    stephanie — March 18, 2014 at 7:48 am

    Are the pecans there for the Samoa flavor or just an extra addition?

    • beantownbaker — March 18th, 2014 @ 8:03 am

      They add some texture but you could leave them out if you wanted.

  10. #
    10
    Justin — March 19, 2014 at 9:47 am

    Awesome recipe! Let me provide a little insight to the naming of the cookies (Caramel deLights vs Samoas my wife is a girl scout troop leader). The girl scouts rely on a few bakeries to produce their cookies. Caramel deLights are made by one bakery, while Samoas are made by another.

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    11
    Erin — April 12, 2014 at 9:25 am

    Just made these – very tasty, but I had a lot of trouble with the caramel layer. It hardened so much, I couldn’t cut the squares. I had to heat them up a bit to cut through the caramel, and then they got rather sticky and did not cut cleanly. Followed directions exactly, not sure what went wrong…

  12. #
    12
    Shannon C — May 19, 2014 at 5:40 pm

    On Sunday nights, my hubby leads a college-age Bible study group and I use the kids/young adults as my guinea pigs for trying new recipes. I made these yesterday and they LOVED them. Thank you for the recipe!

    • beantownbaker — September 2nd, 2014 @ 6:59 pm

      So glad these were a hit for you! This has become my most frequently made and requested recipe that I’ve made.

  13. #
    13
    kitchenenablers — July 29, 2024 at 6:23 am

    Explained well.

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