These Rhubarb Cookies are amazing, (even if I do say so myself)! Not only are they scrumptious, but they are loaded with delicious ingredients!
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I’m assuming that since you are reading this blog post you are like me, a lover of both rhubarb and cookies! Isn’t it funny that somehow, cookies seem to always hit the spot?
I’ve made this recipe several times and have developed a gluten-free version. (Please note that all photos in this blog post are of the gluten-free version.)
Along with a gluten-free option, I’ve tweaked the original recipe to include less sugar and added a few more ingredients such as chopped pecans and ground flaxseed. However, please feel free to modify this recipe yourself by adding even more ingredients such as pumpkin seeds, chopped walnuts, and/or freeze dried strawberry pieces.
As you can see in the photo above, these Rhubarb Cookies really are super chunky! Can you see the rhubarb, dried cranberries, white chocolate chips, and pecans? The combination is incredibly good!
Another additional option is to drizzle melted white chocolate over the tops of the Rhubarb Cookies. With or without it, they are really tasty.
Chunky and Easy Rhubarb Cookies with Gluten-Free Option
These cookies disappear quickly whenever I make them. Even my young grandchildren devour them. They also freeze well for up to two to three weeks.
Ingredients
- 1 cup butter, softened
- 1 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour (GF Option: use a gluten-free flour blend + 1 teaspoon xanthan gum ~ unless flour already contains it)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2-1/2 cups old-fashioned oats (GF Option: use certified gluten-free oats)
- (Optional) 1 Tablespoon ground flaxseed
- 1-1/2 cups diced fresh rhubarb
- 1/4 cup chopped pecans or walnuts
- 1 cup white chocolate chips (GF Option: use a gluten-free brand of white chocolate chips)
- 1 cup dried cranberries
Instructions
- Cream together butter and brown sugar. Beat in eggs and vanilla.
- Combine flour, baking soda, salt, and cinnamon; gradually add to creamed mixture. Stir in oats, ground flaxseed, rhubarb, nuts, white chocolate chips, and cranberries.
- Drop by tablespoons 2-inches apart onto parchment paper-lined baking sheets. Bake at 350 degrees F. for 10-12 minutes or until set. Remove to wire racks to cool.
- Store in air-tight container.
Notes
Cookies freeze well for up to 2-3 weeks.
What’s your favorite rhubarb recipe?
Enjoy!
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