Holiday Feast Recipe: Vegan rum cookies from Ashley Wittig of Bunner’s

Holiday Feast Recipe: Vegan rum cookies from Ashley Wittig of Bunner’s

Allergy sufferers regularly face crosstown traffic to stock up on sweets at Bunner’s, Ashley Wittig’s vegan, gluten-free bake shop in the Junction. Her banana–spiced rum cookies are a virtuous take on the rum ball.

Ashley Wittig’s Vegan Rum Cookies

Makes 30 cookies


Cookie batter

  • 1¾ cup gluten-free all-purpose baking flour, such as Bob’s Red Mill
  • 1½ tsp baking powder
  • ½ tsp sea salt
  • ½ tsp xanthan gum
  • ½ tsp grated nutmeg
  • ½ tsp ground cinnamon
  • ¼ tsp baking soda
  • ½ cup mashed banana, about 1¼ bananas
  • ¾ cup granulated sugar
  • ¼ cup canola oil
  • 2 tbsp dark rum
  • 1 tbsp molasses
  • 1½ tsp vanilla extract

  • 1 tbsp organic buttery spread, such as Earth Balance, softened
  • 1¼ cups sifted icing sugar
  • 1 tbsp non-dairy milk, such as soy, almond or rice milk
  • 1 tbsp dark rum


1. Preheat oven to 350° F. Line 2 large baking sheets with parchment paper.

2. Sift flour, baking powder, salt, xanthan gum, nutmeg, cinnamon and baking soda into a medium bowl. Whisk until evenly combined.

3. Place bananas in a large bowl and mash with a hand mixer or potato masher until smooth. Whisk in sugar, oil, rum, molasses and vanilla. Using a rubber spatula, gently fold wet ingredients into dry.

4. Drop about 1 tbsp batter onto a lined baking sheet, spacing cookies at least 1½ inches apart.

5. Bake in preheated oven for 10 minutes until golden-brown and puffed. Cool completely. Repeat with remaining baking sheet of cookies.

6. For frosting, place non-dairy butter in a medium bowl and beat slowly with sugar until evenly mixed. Add non-dairy milk and rum.

7. When cookies are completely cool, use a spatula to remove to a platter and drizzle each with icing.

Sailor Jerry Spiced Navy Rum, which exudes vanilla and nutmeg, will add an extra-warming kick to the cookies. LCBO 80127.