arrow-right cart chevron-down chevron-left chevron-right chevron-up close menu minus play plus search share user email pinterest facebook instagram snapchat tumblr twitter vimeo youtube subscribe dogecoin dwolla forbrugsforeningen litecoin amazon_payments american_express bitcoin cirrus discover fancy interac jcb master paypal stripe visa diners_club dankort maestro trash

Recipes

White Chocolate, Ginger and Rhubarb Cookies

White Chocolate, Ginger and Rhubarb Cookies

Recipes

White Chocolate, Ginger and Rhubarb Cookies

May 03, 2020


White Chocolate, Ginger and Rhubarb Cookies

These cookies are so delightful and addictive, it's hard to stop at one. We loved our tasty Whole Grain Einkorn Flour in this recipe, but feel free to experiment with whatever whole grain flour you have on hand. 

White Chocolate, Ginger and Rhubarb Cookies
~ adapted from The Guardian
2 stalks rhubarb (about 200g), cut into 1/2 inch pieces
150g (1 packed cup) Flourist Whole Grain Einkorn Flour
50g (1/2 cup) rolled oats
¾ tsp baking powder
½ tsp baking soda
½ tsp fine salt
100g (1/2 cup) granulated sugar 
125g white chocolate, roughly chopped
1 tbsp fresh ginger, peeled and very finely minced
85ml (1/3 cup plus 1 tsp) vegetable oil
2 tsp vanilla extract  

Put the cut rhubarb on to a lined baking tray and then put in the oven, turning it to 375 degrees. As the oven slowly comes up to temperature, it will start to draw out the moisture from the rhubarb (while keeping some of that vibrant pink colour). Bake for 20 minutes while you prep the cookie dough, then set aside to cool.

Line two large oven trays with baking paper, and start on the cookie dough. Put the Flourist Whole Grain Einkorn Flour, oats, baking powder, baking soda, salt, and sugar in a large bowl and mix well with a whisk (this stops the baking powder and baking soda from clumping). Add the white chocolate and ginger.

In another bowl, whisk the oil, vanilla, and two tablespoons of water. Pour the liquid mixture into the dry ingredients, stirring vigorously with a wooden spoon until the mixture comes together into a batter, and pop the bowl in the fridge to chill for one hour (this resting time allows the bran to absorb liquid and soften).

Add the cooled rhubarb to the cookie dough, incorporating gently to not mush it up. Turn the oven temperature down to 350 degrees.

Scoop out the cookie batter one tablespoon at a time, then gently roll the dough in your hands into balls about the size of a golf ball. You may need to carefully squeeze the dough to form a ball. Put the raw cookies on to a baking tray, leaving about space between each, so they can spread out while cooking. 

Bake at 350 degrees for 12-15 minutes, or until the cookies have a crisp, golden edge and are not wobbly to the touch in the centre. Leave to cool completely on the trays before eating.

13 comments


  • Hi Kim! All of our recipes are automatically formatted to be printable ~ all you need to do is hit ‘print’ while you have the post open that you want to print. They should be automatically formatted for printing. I hope that helps and that it works OK for you? Let us know if you have troubles, thank you!

    Shira on

  • I would adore these recipes to be in printable format. I know that is hard but SOOOOOOoooo many of us are useless at copy and paste.

    Kim Kleeband on

  • Hi all! So sorry for the confusion with this recipe. It was unfortunately published without the adaptations originally so many of you may have made it with some slightly different measurements (it was updated a few hours after publishing). The recipe as it is written is as our recipe developer, Tina, made them and she made her signature tweaks by decreasing sugar, adjusting a few details to accommodate the whole grain flour, etc.

    Thank you to Dana, Kristen, Catherine, Mary and Julia for the feedback and the notes! We so love that you make these recipes and always let us know if something doesn’t look or turn out right. Happy baking, these cookies are truly amazing!

    Shira on

  • It says "Fresh’ Ginger

    Mary Atcheson on

  • Just made these! They’re delicious—thank you so much for posting this recipe! Some notes: I used about 35g of chopped fresh ginger. I thought the 1 Tbsp suggestion for cookie dough size is too small; I doubled that to a scant 2Tbsp and the recipe made 24 cookies. One recipe edit: the veg oil measurement above is wrong: 85 ml is 1/4 cup + 2 Tbsp (not 1/2 cup + 2 Tbsp). I baked for 18 minutes and the cookies are soft, with crisp edges—perfect!

    Kristen on

Leave a comment

Please note, comments must be approved before they are published

Related Products

Whole Grain Einkorn Flour
Regular price
$24.95

Whole Grain Einkorn Flour

33 reviews