Chewy, soft and sweet cookies, what’s better? These wonderfully seasonal cookies have just the right balance of tang from the rhubarb and sweetness from the raspberries. Enjoy with a cup of tea for the perfect afternoon snack, or heat up and enjoy with vanilla ice cream for an indulgent dessert.
Raspberry & Rhubarb Cookies
- 250g plain gluten free flour
- 150g vegan butter OR coconut oil
- 100g coconut sugar
- 5 tbsp maple syrup
- 1 medium egg
- 1 tsp vanilla extract
- 1 tsp baking powder
- 100g fresh raspberries
- 100g rhubarb
- Pinch of salt
Sift the flour into a mixing bowl.
Add the butter, coconut sugar and maple syrup to your food processor and blend for 20 seconds to cream together.
Add the creamy mixture to the bowl with the flour then add in the egg and mix well.
Add the vanilla extract, baking powder and pinch of salt. Mix well again.
Wash and dice the rhubarb. Mix into the mixing bowl along with the raspberries. Making sur you fold in gently so the raspberries don’t get too crushed!
Pre-heat the oven to 160 degrees. While the oven heats up, cool the cookie mixture in the fridge for at least 40 minutes.
Line a baking tray with baking paper.
Using your hands, scoop out some of the cookie mixture and place on the baking paper. You should make 8-10 cookies!
Bake in the oven for 12-15 minutes.
Remove from the oven and allow to cool for at least 20 minutes before tucking in!