Recipe: Rhubarb & Coconut Cookies

These delicious cookies are a great snack, or alternative for a light breakfast on the go – the perfect mix of sweet and tart and the epitome of Spring. Even better they taste absolutely delicious but be warned, they don’t last two days in my house.



150g butter

140g coconut sugar

1 teaspoon vanilla essence

1 egg yolk

65g desiccated coconut

175g gluten free flour 

Rhubarb Jam

1 stick of rhubarb

2 medjool dates, stoned and chopped

1 tbsp maple syrup

Squeeze of lemon

Dash of water

Preheat the oven to 180°C and line 2 baking trays with greaseproof paper.

Strip the rhubarb and chop roughly into 0.5cm chunks.

Put the rhubarb in a saucepan with a dash of water over a gentle heat 

When the rhubarb begins to break down (approximately 10 minutes) add the lemon, maple syrup and dates.

Simmer for a further 5 minutes until thickened then take off the heat.

Cream the butter, coconut sugar and vanilla essence in a large mixing bowl.

When the mixture is paler and creamy, add in the egg yolk and mix.

Add the desiccated coconut and flour and mix until they have just combined (be careful not to over mix).

Take satsuma sized measures of the mixture and roll into a ball. 

Flatten the mix slightly and use your finger to create a hole in the middle and place on a baking tray.

Fill the hole with rhubarb jam (try not to get any on outside as it might burn).

Make sure there is space on the tray for the mixture to spread out (because it definitely will!)

Bake for approximately 15 minutes, or until the cookies are golden brown.

Leave to cool, and enjoy!


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