Baking, Desserts, In Season, Vegetarian

Raspberry & Rhubarb Cookies

Amelia Littlejohn
Recipe by Amelia Littlejohn

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Cooking method:

Standard
  • Prep Time: 5 mins
  • Total time: 1h 5 mins
  • Skill Easy
  • Serves 6 people

Raspberry & Rhubarb Cookies

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.

Utensils required

Allergies

Tip: Allergy Advice

This dish contains the following allergens: Eggs

Recipe tags

Ingredients

  • 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

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Method

  • 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!