My kids can’t get enough of cookies, but I really don’t want them to eat the same thing over and over, especially if it is not really healthy one. So how do you make cookies differently three times a week, 12 months a year? For example by using rhubarb!
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.
As I always do, I asked my readers to take part, maybe tell me what they think about my recipes and give me some tips, as well. What do they think of this one? Do they like it, did they make someone important to them happy with it? Did it help them save some time? Simply, what do our readers say about this recipe? Here it comes:
“I just made these cookies and they’re the best ones I’ve ever had! I didn’t have flax seeds so I used chia seeds instead and they turned out perfect! I’ll definitely be making these again:)”
“I made these and my husband and son loved them. Thank you for enlightening us!”
“This is my new favorite recipe!!! So easy, so fast, so yummy! Love how it is gluten-free as well. Thank you Michelle for all your delicious ideas!!!”
“I just finished making these cookies, they are delicious. They remind me of the rhubarb almond cookies that I used to buy at Whole Foods.”
“I have to say I did not like this recipe. Not for the taste it’s just to boring. I feel like you took a lot of time an effort to make it but the taste was bland and lack of spices..I think you would have gotten better results if you had used something else.”
“I love healthy recipes , good healthy recipes are always better than the other kind .and just perfect for prepping for school lunches :)”
“Tastes good! I made them with blueberries last night. My husband loves them!”
“tasty! i made these with cranberries instead of rhubarb, which was very delicious.”
And a little note before I will finally say goodbye to y’all: You’re 1 000, no 1 000 000, no 1 000 000 000 times more awesome and nice and excellent than every recipe here. Love you, love you all!
