Rhubarb Crumble Cookies

(Gluten-Free & Vegan)

Makes 10

Rhubarb is so easy to grow and cook and can be used for both savoury and sweet dishes.  These cookies are a great way to enjoy them that so many people will love. Rhubarb is so easy to grow and cook and can be used for both savoury and sweet dishes. These cookies are a great way to enjoy them that so many people will love.

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Ingredients

For 4 Person(s)

Rhubarb Crumble Cookies

  • 50 grams Oat Flour
  • 120 grams Porridge oats
  • 1 tsp ground cinnamon
  • 3 tbsp sunflower seeds
  • 100 grams dairy free butter, diced
  • 60 grams coconut sugar
  • 2 - 3tbsp coconut/soya yoghurt
  • 1 tbsp flaxseed mixed with 1 tsp water
  • 2 stalks rhubarb, diced
  • 2 tbsp maple syrup

Rhubarb Crumble Cookies Directions

Pre-heat the oven to 200°C/Gas Mark 6 and grease or line a baking tray.

Place the maple syrup and rhubarb in a pan and bring to a simmer. Cook for 8-10 minutes until the rhubarb is soft and syrupy.

Place the oat flour and rolled oats, cinnamon, sunflower seeds and coconut sugar in a bowl and rub the butter in until well mixed.

Mix the yoghurt, rhubarb and flaxseed paste together and stir into the oats (add a little more yoghurt if need be). You need to have a soft dough you can drop onto the tray in 10 mounds.

Bake for 20-25 minutes until golden.

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