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Serves 12

Rhubarb Cookies

This recipe makes nice crunchy cookies with a snap.


  • 100g rhubarb, chopped
  • 50g GF oat Flour (mill oats until it’s flour)
  • 120g oats
  • 1 tsp ground cinnamon
  • 1/4 tsp allspice
  • 1/2 tsp ginger
  • 1 tsp bicarb of soda
  • 35g sunflower seeds
  • Zest from 1 lemon
  • 60g coconut oil at room temperature
  • 1/2 tsp vanilla bean paste
  • 70g coconut yogurt
  • 1 tbsp flaxseed mixed with 1 tsp water
  • 60g + 2 tbsp maple syrup


  • Preheat oven to 200°C and line a large baking tray with paper.
  • To make the stewed rhubarb place the rhubarb and 2 tbsp maple syrup in a small pan and bring to a simmer.
  • Cook until the rhubarb is soft and syrupy, usually takes around 10 minutes.
  • Place oat flour, oats, cinnamon, allspice, ginger, bicarb, sunflower seeds, lemon zest, and coconut oil in a bowl; mix well.
  • In a small pot, mix together vanilla, yogurt, flaxseed paste, and 60g maple syrup until well combined.
  • Stir the wet ingredients into the oat mix and combine well.
  • Spoon the cooked rhubarb from the pan into the bowl, leaving the juices in the pan (do what you wish with this, it’s not needed for the cookies). Give it a gentle mix.
  • The dough might look quite sloppy, but that’s perfect.
  • Place 12 portions of the dough on the lined baking sheet, leaving space between them.
  • Bake in the oven for 20-25 minutes or until golden.
  • Leave to cool on a wire rack.
  • Kcal: 156
  • Protein: 2.9g
  • Fat: 9.1g
  • Carbs: 15g
  • Fibre: 1.8g

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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