Rhubarb Drop Cookies

Rhubarb Drop Cookies

24
Rachel 0

"This is a cookie that will please everyone, young and old. They have a very nice look to them."

Ingredients

1 h 35 m {{adjustedServings}} servings 94 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 94 kcal
  • 5%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 102 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 375 degrees F (190 degrees C). Combine flour, baking soda, baking powder, cinnamon, cloves, and salt in a bowl. Set aside.
  2. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Beat the egg into the butter until completely blended, then stir in the rhubarb. Mix in the flour mixture until just incorporated. Fold in the raisins, nuts, and flax seeds; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
  3. Bake in the preheated oven until lightly browned, 12 to 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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Reviews

24
  1. 28 Ratings

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This is an amazing cookie. I made a couple of changes, 1/2 cup of brown sugar and 1/2 cup of white, 3/4 tsp vanilla, used pecans and raisins and sliced the rhubarb fairly thin, then coated it i...

Really good, but changed quite a bit... Used 2 cups whole wheat pastry flour and added 1 cup of rolled oats. Increased the butter by 1/4 cup and used 1/2 cup white sugar and 1/2 cup brown sugar...

I recommend chopping the rhubarb into as small pieces as you can. I blended half the amount of rhubarb to get the taste throughout the cookie, then the other half was chopped small.