Rhubarb Spice Cookies

This recipe was inspired by my grandma’s zucchini cookie recipe. When I went back home for a visit this past Sunday my grandpa gave me more rhubarb. Plus two plants for me to start growing the vegetable in my own garden. I can only hope to have a green thumb like him someday! I am terribly excited to grown my own rhubarb!! My husband chopped up 9 cups of rhubarb tonight for us to freeze. So you will see more posts on rhubarb no doubt.

Yields 4 Dozen using a number 60 cookie scoop.

Ingredients:

1 Cup Whole Wheat Pastry Flour

1 Cup AP Flour

3 TB of ground Flaxseed

1 Tsp of ground Cinnamon

1/2 Tsp of ground Clove

1 Tsp of Baking powder

1 Tsp of Baking soda

1/2 Tsp of Salt

1 Cup of Granulated Sugar

1 Egg

1 Tsp of pure vanilla

1/4 Cup Canola Oil

1/4 Cup butter (unsalted) (1/2 a stick)

1 Cup of Rhubarb chopped

1/2 Cup of chopped walnuts

1/2 Cup of mini Cinnamon Chips

Directions:

Preheat oven to 375 degrees.

1. Throw cut rhubarb into 1/4 cup of sugar and toss to coat. Set aside.

2. Place in mixing bowl butter and remaining (3/4 cup) sugar mix to cream.

3. Add oil, egg, vanilla, and mix.

4. Mix in the chopped rhubarb.

5. While mixing creamed mixture, in a separate bowl sift together flaxseed, both flours, salt, baking soda, baking powder, cinnamon, and cloves.

6. On low speed add in two separate batches the flour mixture to the creamed mixture.

7. Once mixed until all ingredients incorporated detach the whisk attachment.

8. Fold in the cinnamon chips and chopped walnuts.

9. Place parchment paper on 1/2 sheet cookie pan and place 12 cookies to a sheet. Using a number 60 scoop bake for 14 minutes

Enjoy!