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.
- Contains Eggs
Ingredients
- 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
- Fridge
Instructions
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!