Serves
12
Rhubarb Cookies
This recipe makes nice crunchy cookies with a snap.
Ingredients
- 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
Directions
- 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
