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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.



Great flavour combination that keeps everyone guessing. It’s the ginger! The dough can be a bit difficult to work with to shape into cookies. The workaround is to pat the dough into a square baking pan and make bar cookies!

Cherith Johnson

This is the first recipe I’ve made from your site after finding it just recently.
I made the batter for these up yesterday and baked them today. My son, who’d been delivered a couple called me with “Mum…What did I just eat? It was a symphony of flavours”
My Nintendo junkie kid came up with that!
I didn’t use Einkorn but a mix of Hard red wheat and Barley. Super yummy.
Thanks for this. I’ve put this in my Paprika app with a 5 star rating and will definitely use again!


I made these cookies exactly as the recipe said and they are to die for! The combination of flavours is spot on. They were gone in no time and now I have to make more. Definitely worth a try.


I love these and have made them several times now. I actually add a couple more tablespoons of water as the flour absorbs a lot of liquid. I never really end up with a batter, more of a thick, slightly crumbly mix, but it seems to work! If anyone’s interested, I also use dark chocolate instead of white, as I prefer the taste, and it also works well!


I decreased the oil to 60g but otherwise followed the recipe. Excellent cookie! I wonder about subbing the white chocolate for chopped candied ginger for real ginger fans. Could be a fun, spicy modification

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