Gluten Free Rhubarb Oatmeal Chocolate Chip Cookies


Rhubarb from the garden combined with chocolate – the ultimate delight!!

Note:  I double this recipe when I want a nice large batch.

Note:  I use organic ingredients to extent possible.

  • 1/2 cup butter, softened
  • 1 1/4 cups coconut sugar
  • 2 large eggs
  • 1 1/2 tsp pure vanilla extract
  • 1 1/4 cups stone ground whole grain brown rice flower
  • 1/2 cup almond flour
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 3 cups old fashioned oats
  • 3 cups rhubarb finely chopped (or lightly pulsed in blender)
  • 1 cup white chocolate chips
  • OR 1 cup no sugar-added chocolate chips
  • 3/4 cup walnuts, chopped

Preheat oven to 375 degrees (or 350 degrees if using convection).

In a large bowl, beat butter and coconut sugar until creamy. Add eggs and vanilla and blend.

In a separate bowl, mix flours, baking soda, cinnamon, nutmeg, and sea salt.

Add dry ingredients bowl to wet ingredients bowl and blend until smooth.

Add rhubarb and blend.

Add oatmeal (add slowly and mix well – you may find that you do not require the full amount but do make as thick as possible) and stir with wooden spoon until well combined.

Add chocolate chips and stir well.

Add walnuts and stir well.

Line baking sheets with parchment paper and drop cookies by spoonful onto paper.  Bake for 9-13 minutes, depending upon size of cookies. My cookies usually take the full 13 minutes.

Gluten Free Rhubarb Coffee Cake


From the Rhubarb Patch to the Tummy

I use organic ingredients where possible.

This tasted better with each day that passed.

  • 1/2 cup expeller pressed premium liquid coconut oil
  • 1 1/2 cups coconut sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 tsp vanilla
  • 1 1/2 cups brown rice flour
  • 1/2 cup almond flour
  • 2 tbspns tapioca flour
  • 1 tsp xanthan gum
  • 1 tsp baking soda
  • 2 tbspns cinnamon
  • 2 cups finely chopped rhubarb


  • 1/2 cup coconut sugar
  • 1 tbspn brown rice flour
  • 1 tsp cinnamon
  • 1 tbspn expeller pressed premium liquid coconut oil

Preheat oven to 350 degrees (or 325 degrees if using convection).

In a large mixing bowl, cream coconut oil and coconut sugar together. Beat in eggs. Stir in sour cream and vanilla.

In a separate bowl, mix brown rice flour, almond flour, tapioca flour, xanthan gum, baking soda and cinnamon.

Mix dry ingredients into wet ingredients. Stir in rhubarb. Turn into greased 9 x 13-inch pan.

In a separate bowl, mix topping ingredients together until crumbly and sprinkle over top.

Bake 30-40 minutes.

Cool.  Store unused portion in fridge.