Rhubarb, Ginger & Dark Chocolate Cookies

Who doesn't love dark chocolate with a warm murmur of subtle heat in the background, chilli chocolate was always my go to as I find that tongue tingling warming sensation mellowed out by the fat in the bitter dark chocolate so addictive.

Thats where the idea for these cookies came about, and with rhubarb in season why not add that in for a sharp hit of tartness. Think about the flavours with me for a second, a slight nuttiness in the foundation of this cookie from the oats, bittersweet morsels of dark chocolate speckled throughout, an underlying hum of warming spice from the ginger all rounded off with vibrant bitter pops of flavour from the rhubarb.

The recipe for these little beauties is quite simple, no butter required just a neutral oil and all pretty much pantry staples. Feel free to substitute vegan white chocolate for the dark, that added extra sweetness I am sure would be divine.

1 HOUR 30 MINUTES. MAKES 10



INGREDIENTS

2 stalks rhubarb, cut into 1/2 inch pieces

100g spelt flour

50g all purpose flour

50g rolled oats

¾ tsp baking powder

½ tsp baking soda

½ tsp fine salt

100g granulated sugar 

125g dark chocolate, roughly chopped or chips

1 tbsp fresh ginger, peeled and very finely minced

85ml vegetable oil

2 tsp vanilla extract



METHOD

  1. Put the cut rhubarb on to a lined baking tray and then put in the oven, turning it to 375F/190C. As the oven slowly comes up to temperature, it will start to draw out the moisture from the rhubarb. Bake for 20 minutes while you prep the cookie dough, then set aside to cool.

  2. Line your tray with baking paper, and start on the cookie dough. Put the flours, oats, baking powder, baking soda, salt, and sugar in a large bowl and mix well with a whisk. Add the white chocolate and ginger.

  3. In another bowl, whisk the oil, vanilla, and two tablespoons of water. Pour the liquid mixture into the dry ingredients, stirring vigorously with a wooden spoon until the mixture comes together into a batter, and pop the bowl in the fridge to chill for one hour.

  4. Add the cooled rhubarb to the cookie dough, incorporating gently to not mush it up. Turn the oven temperature down to 350F/176C.

  5. Scoop out the cookie batter one tablespoon at a time, then gently roll the dough in your hands into balls about the size of a golf ball. You may need to carefully squeeze the dough to form a ball. Put the raw cookies on to a baking tray, leaving about space between each, so they can spread out while cooking. 

  6. Bake at for 15-18 minutes, or until the cookies have a crisp, golden edge and are not wobbly to the touch in the centre. Leave to cool completely on the trays before eating.



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