Rhubarb pie cookies


On a warm spring day when all the trees and flowers are bursting with color, what are better than cookies?! Not much. Right now the rhubarb season is coming up in Sweden. I love rhubarb really much, but I have gotten slightly bored of the same rhubarb pie. After a lot of thinking of how you can transform a pie to something else, it ended up as a cookie. So delicious, and a taste of summer!




  • 110g instant oats
  • 80g whole wheat flour
  • 1tsp baking powder
  • 1/2tbsp baking soda
  • 1tsp ground cinnamon
  • 1tsp cardamom
  • 1/4tsp salt
  • 3tbsp coconut oil
  • 1 egg
  • 130mL pure maple syrup
  • 70g fresh and diced rhubarbs


  • 20g Greek yoghurt
  • 3tsp milk
  • 4tsp vanilla extract
  • 5tbsp packed brown sugar


This recipe will give about 15 cookies.

  1. In a bowl, whisk together oats, flour, baking powder, baking soda, cinnamon, cardamom and salt. In a separate bowl, whisk together coconut oil, egg and maple syrup. Then fold in the rhubarbs.
  2. With an ice cream scoop, scoop up the dough on a lined baking sheet with parchment paper. Bake the cookies at 160ºC (325ºF) for about 15 minutes. Let the cookies cool, and then transfer the cookies to a cooling wrack and let them get to room temperature.
  3. For the drizzle, stir Greek yoghurt, milk and vanilla extract together. Put the mixture in to a zip-topped bag, cut off a small piece of the corner, and drizzle over the cookies!




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