Rhubarb Cookie Recipe

One of the things that grows incredibly well in our garden is our big ol’ rhubarb plant. We have bags of it in our freezer, and are always looking for interesting ways to use it. I tried adapting a googled recipe first but it came out quite flat and lacking rhubarb flavour. In future I would use fresh rhubarb for that tart bite.

This recipe was created on my first ever time using the ChatGPT app. I asked for a soft rhubarb cookie recipe with a crisp bottom, make it gluten and dairy free, and make the rhubarb bits visible. I specified I wanted to use brown sugar and vegan becel. It came out with more of a muffin consistency than a cookie, but still a big improvement to our first attempt.

Makes 12 cookies

Ingredients:

Dry:

• 1 1/4 cups gluten-free all-purpose flour
• 1/2 cup gluten-free rolled oats (not instant)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon

Wet:

• 1/4 cup Vegan Becel margarine
• 1/2 cup light brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract

Rhubarb Mix-in:

• 2 cups fresh diced rhubarb

Optional: 1/4 cup chopped pecans or walnuts

Optional: After removing cookies from the oven, brush a little dairy-free milk on top, and sprinkle lightly with sugar crystals for a crunchy sweet topping.

Instructions:

1. Wash and dice the rhubarb. Set aside.

2. Preheat oven to 350F (175C). Line a baking sheet with a silicone mat.

3. In a stand mixer bowl, whisk margarine, brown sugar, egg, and vanilla until smooth.

4. In a large bowl, stir together dry ingredients: flour, oats, baking soda, salt, and cinnamon.

5. Add dry ingredients to wet and mix lightly until a soft dough forms.

6. Fold in rhubarb and nuts (if using).

7. Chill dough for 30 minutes to prevent spreading.

8. Using an ice-cream scoop, form dough balls and place onto baking sheet; flatten slightly to expose rhubarb chunks.

9. Bake 13-15 minutes, until edges are golden and bottoms crisp.

10. Cool 5 minutes on sheet, then transfer to wire rack.

11. Enjoy! (Very good with a dairy free vanilla ice cream…)

Optional: After removing cookies from the oven, brush a little dairy-free milk on top, and sprinkle lightly with sugar crystals for a crunchy sweet topping.

*If your gluten-free flour blend does not contain xanthan gum or guar gum, add 1/4 tsp xanthan gum to the dry ingredients for better structure.