Strawberry Rhubarb Cookies
Quick, easy, and egg-free, these delicious cookies will celebrate the flavors of Spring and can be vegan with a swap to your favorite plant-based milk!
- 1 cup whole wheat flour
- 3/4 cups oats
- 2/3 cups raw sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoon cinnamon
- 1 tablespoon chia seeds
- 1/4 cup avocado oil
- 1/2 cup fat free milk (substitute plant milk for a vegan recipe)
- 1 teaspoon vanilla extract
- 1/2 cup strawberries (stemmed and diced)
- 1/2 cup rhubarb (sliced into 1/4" slices)
Preheat oven to 350° F (175° C).
In a large bowl, mix flour, oats, baking soda, baking powder, cinnamon, and chia seeds until well blended.
In a separate bowl, combine oil, milk, and vanilla extract.
Stir wet ingredients in to dry ingredients and mix well.
Fold in diced strawberries and sliced rhubarb.
Place in 2 Tbsp dollops on a cookie sheet 2" apart. Bake for 22-25 mins or until center is no longer gooey.
Serving Size 1 cookie
Servings 18
- Amount Per Serving
- Calories 99kcal
- % Daily Value *
- Total Fat 4g7%
- Saturated Fat 0.4g2%
- Cholesterol 0.1mg1%
- Sodium 101mg5%
- Total Carbohydrate 15.8g6%
- Dietary Fiber 1.5g6%
- Sugars 8g
- Protein 2g4%
- Vitamin A 1 IU
- Vitamin C 4 mg
- Calcium 5 mg
- Iron 3 mg
- Vitamin K 10 mcg
- Selenium 10 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Each cookie contains 15.7 g carbohydrate (7% DV), 1.7 g protein (2% DV), 3.6 g fat (7% DV), 1.5 g fiber (6% DV), .4 g saturated fat (0% DV), 8.1 g sugar, and .1 g omega 3 (12% DV).