Rhubarb Spice Cookies

Rhubarb Spice Cookies

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This recipe was inspired by my grandma’s zucchini cookie recipe. When I went back home for a visit this past Sunday my grandpa gave me more rhubarb. Plus two plants for me to start growing the vegetable in my own garden. I can only hope to have a green thumb like him someday! I am terribly excited to grown my own rhubarb!! My husband chopped up 9 cups of rhubarb tonight for us to freeze. So you will see more posts on rhubarb no doubt.

Yields 4 Dozen using a number 60 cookie scoop.

Ingredients:

1 Cup Whole Wheat Pastry Flour

1 Cup AP Flour

3 TB of ground Flaxseed

1 Tsp of ground Cinnamon

1/2 Tsp of ground Clove

1 Tsp of Baking powder

1 Tsp of Baking soda

1/2 Tsp of Salt

1 Cup of Granulated Sugar

1 Egg

1 Tsp of pure vanilla

1/4 Cup Canola Oil

1/4 Cup butter (unsalted) (1/2 a stick)

1 Cup of Rhubarb chopped

1/2 Cup of chopped walnuts

1/2 Cup of mini Cinnamon Chips

Directions:

Preheat oven to 375 degrees.

1. Throw cut rhubarb into 1/4 cup of sugar and toss to coat. Set aside.

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2. Place in mixing bowl butter and remaining (3/4 cup) sugar mix to cream.

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3. Add oil, egg, vanilla, and mix.

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4. Mix in the chopped rhubarb.

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5. While mixing creamed mixture, in a separate bowl sift together flaxseed, both flours, salt, baking soda, baking powder, cinnamon, and cloves.

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6. On low speed add in two separate batches the flour mixture to the creamed mixture.

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7. Once mixed until all ingredients incorporated detach the whisk attachment.

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8. Fold in the cinnamon chips and chopped walnuts.

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9. Place parchment paper on 1/2 sheet cookie pan and place 12 cookies to a sheet. Using a number 60 scoop bake for 14 minutes

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Enjoy!

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