Rhubarb Cookies are a delicious and easy way to use up that seasonal vegetable that we treat more like a fruit!  These gluten free cookies are a soft and flavourful snack for all to enjoy.

Loaded with fresh rhubarb and white chocolate chips these soft cookies also include a hint of cinnamon.

This recipe yields 39 cookies when you use a 1 tablespoon scoop.

They are the pefect size for any dessert tray and they are pleasing to the eye as well as the palate.

Enjoy Rubarb Cookies while this seasonal vegetable is plentiful!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Rhubarb Cookies I sliced some fresh rhubarb very thinly.

Then I dumped some brown sugar and Golden Flavour Crisco shortening into a large mixing bowl.

After creaming the sugar and shortening together with an electric hand mixer I added a large egg and some vanilla extract.

Then I used the electric hand mixer again to combine before adding the dry ingredients.

I measured in some Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, rolled oats, ground cinnamon, salt and baking soda.

I started blending with the hand mixer and then switched to a wooden spoon to get all the dry ingredients incorporated before adding in some white chocolate chips and the thinly sliced rhubarb.

After folding in the chips and rhubarb I used a 1 tablespoon scoop to drop the cookie dough onto a parchment paper lined baking sheet.  I pressed the dough balls down slightly.

I baked the cookies in a preheated 350F oven for 12 – 14 minutes or until golden brown around the edges.

After removing the cookies from the oven I allowed them to cool on the cookie sheet for about 10 minutes.

Then I transferred them to a rack to finish cooling.

Once cooled enjoy Rhubarb Cookies as a snack or dessert.

Rhubarb and white chocolate are a tasty combination for just the right amount of sweetness in each bite.

Enjoy every delicious mouthful of these soft Rhubarb Cookies.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Here are more recipes using rhubarb you can enjoy….

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these Rhubarb Cookies:

• 1/2 cup Golden Flavour Crisco shortening
• 3/4 cup brown sugar
• 1 egg, large
• 1/2 tsp vanilla extract
• 1 1/2 cups Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
• 1/2 cup rolled oats
• 3/4 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup thinly sliced rhubarb
• 1/2 cup white chocolate chips

How to Make Rhubarb Cookies:

1. Preheat oven to 350F and line a baking sheet with parchment paper.
2. Thinly slice enough rhubarb to measure 1 cup.
3. Dump shortening and brown sugar into a large mixing bowl. Use an electric hand mixer to cream them together on medium speed.
4. Add the egg and vanilla extract.  Beat again on medium speed to combine.
5. Measure in the Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, rolled oats, ground cinnamon, baking soda and salt.
6. Use the electric hand mixer on low speed until the dry ingredients have been incorporated into the dough. Finish combining with a large wooden spoon.
7. Fold in the white chocolate chips and the sliced rhubarb.
8. Use a 1 tablespoon scoop or spoon to drop the cookie dough onto the prepared cookie sheet.  Press cookie dough down slightly.
9. Bake in the preheated 350F oven for 12 – 14 minutes or until golden brown around bottom edge.
10. Allow the cookies to cool on the cookie sheet for about 10 minutes before transferring them to a cooling rack to completely cool.
11. Serve and enjoy!