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.

20 cookies

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)

1. Preheat your oven to 375º.
2. Chop the rhubarb thinly so there are no big chunks in your cookies.
3. In a small bowl, mix the flax seeds with the water and set it aside for 10 minutes.
4. In another bowl, combine the rice flour, the quinoa flour, the almond flour, the baking powder, the baking soda, the cinnamon.
5. Cream the sugar and the butter.  Add the rhubarb, the flax seeds, the flour mix, the hazelnuts and the chocolate chips.
6. Put the cookie batter on a cookie sheet, decorate with the coconut and put it in the oven for 20 minutes.
7. When they’re cooked, put them on a wire rack to cool down.