Rhubarb And Ginger Cookies Recipe

Name: Rhubarb And Ginger Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup rice flour; 1/2 cup almond meal; 1/2 cup oat flour; 2 tablespoons honey or 2 tablespoons maple syrup; 1 tablespoon coconut oil; 1 teaspoon ginger powder; 1/4 teaspoon baking powder; 1/4 teaspoon sea salt; 3 raw walnuts; 1/3 cup water; ½ teaspoons rhubarb jam (we used raw jam for this recipe, made with honey)

Servings: persons

1
Mix the three flours in a bowl, by hand, until incorporated. Add the ginger powder, baking powder and sea salt. Melt the coconut oil and honey (bain marie) and add them to the bowl, together with the water. Then mix the dough by hand until completely combined. Allow it to rest for 20 minutes.
2
After those 20 minutes, preheat the oven at 150C and line a baking tray with baking paper.
3
Roll out the dough on a slightly floured surface until relatively thin (about 1/3 cm) and cut out 16 shapes using a pastry cutter (we chose to make them round). Place 8 of them on the prepared baking tray and bake them in the oven for 4 minutes. Meanwhile, using a smaller shape of the same type, cut out the middle parts of the remaining 8 dough shapes.
4
Take out the baking tray and put the 'fresh' dough shapes on top of the semi-baked ones. Use a fork to 'seal' the outer margins of the cookies. Add 1.5 tsp of jam in middle of each cookie and bake them again for 9 minutes, swapping the tray halfway through to ensure even baking.
5
Once ready, remove the cookies from the oven and allow them to cool on a rack.
6
With the leftover dough you can make a second type of cookies.
7
Knead the dough again, until combined, roll it out and use the smaller pastry cutter to cut out shapes. Place them on the same baking tray you used for the jam cookies, grate some raw walnuts on top and bake them for 9 minutes, swapping the tray halfway through.
8
These cookies are not very sweet, but they're very flavorsome, nutty and crunchy!
9
Make sure to adjust the quantity of honey (maple syrup) to taste if you like your cookies very sweet.

881

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup rice flour, 1/2 cup almond meal, 1/2 cup oat flour, 2 tablespoons honey or 2 tablespoons maple syrup, and more.

Yes, Rhubarb And Ginger Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rhubarb And Ginger Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions