This morning my son woke up and first thing in his mind was that he wanted to make cookies. Yes again. Even though I made so much this week, it’s all memory. As soon as it comes out of the oven, I have to make sure I take whatever I need for my pictures before they put their hand on them or else nobody will ever see the colour of it.
Today I wanted to add a fresh taste and I had rhubarb still from my vegetable basket so I decided to try it out in cookies. It really turned out great.
Preparation time: 10 minutes
Cooking time: 20 minutes
- 1 tbsp. (15ml) of organic grounded flax seeds
- 6 tbsp. (90ml) of water
- 1 cup (250ml) of organic brown rice flour
- 1/2 cup (125ml) of quinoa flour
- 1/2 cup (125ml) of potato starch
- 1/4 cup (62.5ml) of organic almond flour
- 1 tsp. (5ml) of baking powder
- 1 tsp. (5ml) of baking soda
- 1 tsp. (5ml) of cinnamon
- 1/2 cup (125 ml) of organic brown sugar
- 1/2 cup (125 ml) of vegan butter
- 1 cup (250ml) of organic chopped rhubarb
- 1/2 cup (125ml) of organic chopped hazelnut
- 1/2 cup (125ml) of organic chocolate chips
- Organic toasted coconut (optional)
- Preheat your oven to 375º.
- Chop the rhubarb thinly so there are no big chunks in your cookies.
- In a small bowl, mix the flax seeds with the water and set it aside for 10 minutes.
- In another bowl, combine the rice flour, the quinoa flour, the almond flour, the baking powder, the baking soda, the cinnamon.
- Cream the sugar and the butter. Add the rhubarb, the flax seeds, the flour mix, the hazelnuts and the chocolate chips.
- Put the cookie batter on a cookie sheet, decorate with the coconut and put it in the oven for 20 minutes.
- When they’re cooked, put them on a wire rack to cool down.