Rhubarb cookies that are gluten free

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My kids love cookies, but I don’t want them to eat the same item again and over, particularly if it’s not the healthiest option. So, how do you prepare cookies differently three times a week, year round? Use rhubarb, for example!

Time to prepare: 10 minutes

Time to cook: 20 minutes

  • 1 tbsp. (15ml) of organic grounded flax seeds
  • 6 tbsp. (90ml) of water
  • 1 cup (250ml) of organic brown rice flour
  • 1/2 cup (125ml) of quinoa flour
  • 1/2 cup (125ml) of potato starch
  • 1/4 cup (62.5ml) of organic almond flour
  • 1 tsp. (5ml) of baking powder
  • 1 tsp. (5ml) of baking soda
  • 1 tsp. (5ml) of cinnamon
  • 1/2 cup (125 ml) of organic brown sugar
  • 1/2 cup (125 ml) of vegan butter
  • 1 cup (250ml) of organic chopped rhubarb
  • 1/2 cup (125ml) of organic chopped hazelnut
  • 1/2 cup (125ml) of organic chocolate chips
  • Organic toasted coconut (optional)
  1. Preheat your oven to 375º.
  2. Chop the rhubarb thinly so there are no big chunks in your cookies.
  3. In a small bowl, mix the flax seeds with the water and set it aside for 10 minutes.
  4. In another bowl, combine the rice flour, the quinoa flour, the almond flour, the baking powder, the baking soda, the cinnamon.
  5. Cream the sugar and the butter.  Add the rhubarb, the flax seeds, the flour mix, the hazelnuts and the chocolate chips.
  6. Put the cookie batter on a cookie sheet, decorate with the coconut and put it in the oven for 20 minutes.
  7. When they’re cooked, put them on a wire rack to cool down.

Like I normally do, I invited my readers to participate by telling me what they thought about my recipes and offering me some advice. What are their thoughts on this one? Do they enjoy it, and did it make someone essential to them happy? Does it save them any time? Simply put, what do our readers think of this recipe? It’s finally here:

I just baked these cookies, and they are the finest I’ve ever tasted! I didn’t have flax seeds, so I substituted chia seeds, and they came out perfectly! I will certainly make them again:)

They were a hit with my husband and kid. Thank you for informing us!

This has become my new favorite dish!!! So simple, so quick, and so delicious! I also like that it is gluten-free. Thank you, Michelle, for all of your excellent suggestions!!!

I just finished preparing these cookies, and they are really amazing. These taste like the rhubarb almond cookies I used to purchase at Whole Foods.

I have to mention that I did not like this dish. It’s not for lack of taste; it’s simply too dull. I believe you put in a lot of time and effort to cook it, but the flavor was bland and lacking in spices. I believe you would have achieved better results if you had tried something else.

I like healthy dishes, and excellent healthy recipes are always preferable to the other sort. and just perfect for packing school lunches:)

That tastes great! Last night, I prepared them with blueberries. They’re a big hit with my spouse!

tasty! I used cranberries instead of rhubarb and they were fantastic.

And one more thing before I say good-by to everyone: You’re 1000, no 1 000 000, no 1 000 000 000 times more great, pleasant, and fantastic than any of the recipes on this page. I adore you, I adore you all!