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.
Allergies
Contains Eggs
Tip: Allergy Advice
This dish contains the following allergens: Eggs
Cooking mode
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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
A pinch of
salt
8.75oz
plain gluten free flour
5.25oz
vegan butter OR coconut oil
3.5oz
coconut sugar
5 tbsp
maple syrup
1
medium egg
1 tsp
vanilla extract
1 tsp
baking powder
3.5oz
fresh raspberries
3.5oz
rhubarb
A pinch of
salt
Utensils
Fridge
Step 1
Sift the flour into a mixing bowl.
Step 2
Add the butter, coconut sugar and maple syrup to your food processor and blend for 20 seconds to cream together.
Step 3
Add the creamy mixture to the bowl with the flour then add in the egg and mix well.
Step 4
Add the vanilla extract, baking powder and pinch of salt. Mix well again.
Step 5
Wash and dice the rhubarb. Mix into the mixing bowl along with the raspberries. Making sure you fold in gently so the raspberries don’t get too crushed!
Step 6
Pre-heat the oven to 160 degrees. While the oven heats up, cool the cookie mixture in the fridge for at least 40 minutes.
Step 7
Line a baking tray with baking paper.
Step 8
Using your hands, scoop out some of the cookie mixture and place on the baking paper. You should make 8-10 cookies!
Step 9
Bake in the oven for 12-15 minutes.
Step 10
Remove from the oven and allow to cool for at least 20 minutes before tucking in!
Add the butter, coconut sugar and maple syrup to your food processor and blend for 20 seconds to cream together.
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
A pinch of
salt
8.75oz
plain gluten free flour
5.25oz
vegan butter OR coconut oil
3.5oz
coconut sugar
5 tbsp
maple syrup
1
medium egg
1 tsp
vanilla extract
1 tsp
baking powder
3.5oz
fresh raspberries
3.5oz
rhubarb
A pinch of
salt
Step 3 of 10
Add the creamy mixture to the bowl with the flour then add in the egg and mix well.
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
A pinch of
salt
8.75oz
plain gluten free flour
5.25oz
vegan butter OR coconut oil
3.5oz
coconut sugar
5 tbsp
maple syrup
1
medium egg
1 tsp
vanilla extract
1 tsp
baking powder
3.5oz
fresh raspberries
3.5oz
rhubarb
A pinch of
salt
Step 4 of 10
Add the vanilla extract, baking powder and pinch of salt. Mix well again.
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
A pinch of
salt
8.75oz
plain gluten free flour
5.25oz
vegan butter OR coconut oil
3.5oz
coconut sugar
5 tbsp
maple syrup
1
medium egg
1 tsp
vanilla extract
1 tsp
baking powder
3.5oz
fresh raspberries
3.5oz
rhubarb
A pinch of
salt
Step 5 of 10
Wash and dice the rhubarb. Mix into the mixing bowl along with the raspberries. Making sure you fold in gently so the raspberries don’t get too crushed!
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
A pinch of
salt
8.75oz
plain gluten free flour
5.25oz
vegan butter OR coconut oil
3.5oz
coconut sugar
5 tbsp
maple syrup
1
medium egg
1 tsp
vanilla extract
1 tsp
baking powder
3.5oz
fresh raspberries
3.5oz
rhubarb
A pinch of
salt
Step 6 of 10
Pre-heat the oven to 160 degrees. While the oven heats up, cool the cookie mixture in the fridge for at least 40 minutes.
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
A pinch of
salt
8.75oz
plain gluten free flour
5.25oz
vegan butter OR coconut oil
3.5oz
coconut sugar
5 tbsp
maple syrup
1
medium egg
1 tsp
vanilla extract
1 tsp
baking powder
3.5oz
fresh raspberries
3.5oz
rhubarb
A pinch of
salt
Step 7 of 10
Line a baking tray with baking paper.
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
A pinch of
salt
8.75oz
plain gluten free flour
5.25oz
vegan butter OR coconut oil
3.5oz
coconut sugar
5 tbsp
maple syrup
1
medium egg
1 tsp
vanilla extract
1 tsp
baking powder
3.5oz
fresh raspberries
3.5oz
rhubarb
A pinch of
salt
Step 8 of 10
Using your hands, scoop out some of the cookie mixture and place on the baking paper. You should make 8-10 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
A pinch of
salt
8.75oz
plain gluten free flour
5.25oz
vegan butter OR coconut oil
3.5oz
coconut sugar
5 tbsp
maple syrup
1
medium egg
1 tsp
vanilla extract
1 tsp
baking powder
3.5oz
fresh raspberries
3.5oz
rhubarb
A pinch of
salt
Step 9 of 10
Bake in the oven for 12-15 minutes.
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
A pinch of
salt
8.75oz
plain gluten free flour
5.25oz
vegan butter OR coconut oil
3.5oz
coconut sugar
5 tbsp
maple syrup
1
medium egg
1 tsp
vanilla extract
1 tsp
baking powder
3.5oz
fresh raspberries
3.5oz
rhubarb
A pinch of
salt
Step 10 of 10
Remove from the oven and allow to cool for at least 20 minutes before tucking in!
