Captain Jack’s Chocolate Rum Cookie Recipe

Captain Jack's Chocolate Rum Cookie Recipe What could be better than chocolate and rum?  Maybe a good looking pirate to share them with!

Grab your pirate and enjoy a plate of these little treasures.  Well, you might want to share it with the whole crew because this recipe makes 48 cookies.

I’m really excited to be sharing this cookie recipe with you.   They never would have come to be if it wasn’t for Silvana.

Silvana Nardone from Dish Towel Diaries and author of Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy Delicious Meals contacted me about her Gluten-Free Holiday Cookie Countdown.  31 Days, 31 Recipes and 31 Gifts.  It sounded like fun and I said I would love to join.  I’m always up for fun!  Then I started thinking that I don’t really bake very often.  Right now grains are giving me trouble so what was I going to bake with and what was I going to make that was different.  I started to panic.

I first went to Silvana’s new cookbook which I think is great.  She has a great all purpose flour mixture but unfortunately it had ingredients I couldn’t eat.

So on to Plan B.  I always have almond flour in the refrigerator because I often cook from Elana Amsterdam’s The Gluten-Free Almond Flour Cookbook.  We bake scones of all types and a lot of her chocolate chip cookies.

So with that in mind I thought I could build or change her chocolate chip recipe to create something new.  If you are looking for her original recipe go to page 98 of her book.

If you can’t eat almonds head to Silvana’s flour blend recipe in the front of her cookbook.  Either way you’re in cookies!

Captain Jack's Chocolate Rum Cookie Recipe I had recently pulled out our few liquior bottles to inventory for our holiday party.  The rum was sitting there so I of course thought I would soak some raisins in the rum.   If nothing else I would have a great snack.

From there I grabbed some spices from my cubbard and started mixing.  I couldn’t resist and had to taste the cookie dough to see if I was on the right path.  That was my first mistake.  It was really good.  I could have just sat there with a spoon and gone to town.  But that would not leave me with any cookies to photograph and after all this had all started with saying I would share this recipe with Silvana.

So I popped them into the oven to cook, moved them to the rack to cool and yep didn’t wait.  I burnt my tongue tasting the hot cookies.  I thought they tasted great so I let them cool and stacked them up for their beauty shot.

So far everyone who has tasted them has loved these cookies and the only request was for more rum in the cookies.  I will say I only let the raisins soak for 2-3 hours and they needed more time.  The longer they soak the more rum they will absorb.  I have raisins soaking as I type so I can make more cookies this week.

Captain Jack's Chocolate Rum Cookie Recipe The last step of this adventure was to give these cookies a name.  When anyone mentions rum to me the first thing I think about is Captain Jack Sparrow played in the movies by the incredibly sexy Johnny Depp.  I think he would like these cookies and I’d love to send him a tin for the opening of the next movie- Pirates of the Caribbean  On Strangers Tides opening May 20, 2011. (if you have a connections let me know)

So I’m very happy to share this recipe with Silvana’s Gluten-Free Holiday Cookie Countdown.  Head there now to leave a comment for your chance to win!  Make sure you go back to Dish Towel Diaries each day for a new recipe and a chance to win a gift.  Today she is featuring this recipe and giving away my cookbook.

Captain Jack’s Chocolate Rum Cookie Recipe


1/3 cup organic raisins

enough rum to cover the raisins

2 ½ cups almond flour

½ tsp cinnamon

¼ tsp nutmeg

½ tsp salt

¾ tsp baking soda

½ cup grapeseed oil

½ cup agave nectar

1 TB vanilla extract

1 cup chocolate chips or coarsely chopped dark chocolate

½ cup chopped pecans


Add your raisins and rum to cover into a small bowl and let sit at room temperature for at least 4 hours.  The longer they have to soak up the wonderful rum the better.

When you are ready to bake your cookies preheat your oven to 350 degrees.

In a large bowl mix together the almond flour, cinnamon, nutmeg, salt and baking soda.

In a separate small bowl mix the oil, agave, and vanilla.

Now add the small bowl wet ingredients to the large bowl of dry ingredients and mix.  When thoroughly combined stir in the chocolate chips and pecans.

With a slotted spoon remove your raisins from the rum and add to the cookie dough and combine.

Now toss the cookie dough into the refrigerator for 15-20 minutes while you clean up.  It will make scooping easier.

Using a small scoop or teaspoon,  place small spoonful onto a parchment paper lined cookie sheet and give it a little push to flatten if in a large mound.  I like to use my #70 Scoop which is .5 oz size.  It makes adding cookies fast.  I usually get 24 cookies to a tray and bake off two trays.

Bake for 6-10 minutes depending on the size of your cookie and your oven temperature.  When golden brown tops start to appear your cookies are done.  Remove them to a cooling rack and try not to burn yourself sampling these little treasures.

Enjoy your cookies and don’t forget to help Captain Jack find that Fountain of Youth he’s looking for this Spring.
Print This Recipe Print This Recipe

You can also find these cookies at the Sensitive Pantry and Gluten-Free Homemaker.

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20 Responses to Captain Jack’s Chocolate Rum Cookie Recipe

  1. glutenfreeforgood December 1, 2010 at 7:09 am #

    Almond flour is such a good "go-to" ingredient. And Diane, I knew as soon as I saw this "teaser" on Facebook that Johnny Depp was going to be involved. I guess we must be on the same page with these sexy spices (cinnamon, nutmet, cloves). I doubt I even have any rum, but I will be saving this recipe for later. It sounds divine. I might have to tweak it in my own way. I love that about food blogging. You find all kinds of inspiration from your friends. Launching pads for adding your own twist to a recipe. Here's to enticing pirates (errr, I mean cookies). How about both?!

    • TheWHOLEGangLLC December 1, 2010 at 7:29 am #

      Melissa- Yeah I do have a thing for Johnny. So much that Captain Jack Sparrow is actually in my office, well a 7 foot cardboard cutout anyway.

      I never thought about those spices being sexy until you shared that survey. Great info. I'm going to print that list and keep it handy.

      I love when people take my recipe and tweak it. Not sure why I think I like that even more. It shows they are willing to get their hands dirty and they enjoy playing with food.

      If you find any enticing pirates let me know and I'll get baking more cookies!

  2. @SensitivePantry December 1, 2010 at 11:49 am #

    These look scrumptious! I think I'll make them for my sister for Christmas this year…they're perfect for her tastes. (We call her the cookie monster.) Thanks for the recipe and for linking to the Calling All Cookies! exchange.

    • TheWHOLEGangLLC December 1, 2010 at 12:35 pm #

      Every family needs a cookie monster!

  3. Stephanie December 1, 2010 at 10:29 pm #

    Oh, I can't wait to try these cookies. You had me sold at rum 😉 Love the title too!

    • TheWHOLEGangLLC December 2, 2010 at 7:39 am #

      Stephanie they can be addicting but a lot of fun to make and eat.

  4. Alisa Cooks December 2, 2010 at 12:06 pm #

    Can you believe I haven't seen that movie? I probably should rent that.
    Those cookies though, I must make! We can't do almonds here, so I will have to use Silvana's blend or another nut I suppose 🙂

  5. Donna December 10, 2010 at 9:02 pm #

    I followed your recipe to the letter, but the cookies went totally flat. Any suggestions? (Even flat the taste was great!)

    • TheWHOLEGangLLC December 11, 2010 at 9:50 am #

      Donna, there could be a lot of factors to flat cookies. Mind you I'm not a baking expert but here are a few things I know. I use a scoop to make my cookies so they start off in almost a ball and they end up that way too. I keep my baking soda fresh and if it's over 7 months I get new. I use Honeyville almond flour as Bob's Red mill almond does not work that well. I also have a thermometer in my oven so I know if it's reaching the proper temp. Sometimes humidity and altitude play a part but I couldn't give you details on that.

      That's the extent of my baking knowledge. Let me know if anything rings true for you in what I shared. I guess you'll have to keep trying and taste testing more batches of cookies. 🙂

  6. Donna December 11, 2010 at 8:26 pm #

    This was my first attempt at gluten and dairy free baking so I have a lot to learn! I did use the Bob's Red Mill so I will give it another go with the Honeyville and your other suggestions. I will say that even the "flat"cookies didn't go to waste. Since they were very moist, I just pressed them into a bar form and we snacked on those!

    • TheWHOLEGangLLC December 12, 2010 at 8:37 pm #

      Donna sometimes it does take a little getting used to but don't give up. Keep playing in the kitchen and you'll find the things you like. Let me know if you try them again and what else you're baking. If you don't have Elana's Gluten-Free Almond Flour Cookbook make sure you get that. They are easy short recipes unlike some gluten free baking which can have you measuring out tons of different flours.

    • Teresa February 6, 2011 at 7:02 pm #

      This was my first gluten free baking test also. Same thing happened to me – cookies went flat. I'll have to look for Honeyville instead of Bob's which is what I used. I also "cooked" raisins and cooled before using. Something my mom always done with her oatmeal cookies. It really plumpls them up.

      • TheWHOLEGangLLC February 6, 2011 at 10:17 pm #

        Teresa I've never pre-cooked my raisins before. Sounds interesting. Honeyville is offering a discount right now through Feb 8th. ROSEBUD is the code you need. That almond flour will make a huge difference. Also make sure your baking soda is fresh. Let me know if you give it a try again. I think it's always worth a second shot with the right ingredients.

  7. Beth December 13, 2010 at 11:48 pm #

    Mmm. Sounds amazing, Diane. I never thought of rum cookies, but I don't know why not! Seems like a no-brainer now. Can't wait to try this!

    • TheWHOLEGangLLC December 20, 2010 at 4:16 pm #

      Beth these little cookies can be very addicting in more ways than one. I can't wait to get more in the oven on Christmas Eve. They even smell amazing cooking. Let me know how you like them.

  8. Becky January 2, 2011 at 2:09 pm #

    I just made Captain Jack's Chocolate Rum Cookie Recipe. It is the BEST ever cookie. I am gluten intolerant also egg intolerant. This was so easy and so good. I did not have grape seed oil so I used Safflour instead. Do you have any bread recipes made with almond flour? Thank you so much.

    • TheWHOLEGangLLC January 2, 2011 at 2:42 pm #

      Becky- thank you for sharing. I'm so glad you liked the cookies. You'll love Elana's cookbook. if you don't have it get a copy right away. Gluten-Free Almond Flour Cookbook. She has breads and everything. For a quick link you can go to the top of my blog where it says Shop. Let me know which recipes you like. Also check out her blog, <a href="” target=”_blank”> Happy New Year!

  9. Shirley @ gfe February 3, 2013 at 1:33 am #

    Diane, I just shared this recipe on All Gluten-Free Desserts … All the Time as a dessert recipe appropriate for the Super Bowl. What do you think? Does that sound about right? 😉 Check out my write-up and see what you think. 🙂


    • Diane Eblin February 3, 2013 at 12:23 pm #

      Shirley I couldn't agree more. As a matter of fact I just pulled a batch of these cookies from my oven for our party today! Thank you for sharing.


  1. Monthly Menu Plan- December 2010 | Gluten Free-Dairy Free Recipes | The W.H.O.L.E. Gang - December 6, 2010

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