Vegan Rhubarb Cookies

Tis the season for all things rhubarb, so I have been making a lot of desserts with it lately!  I picked a ton of it in my Dad's backyard because why not enjoy it while I can?!  The season is only in the spring here after all, and soon we will be on to summer treats.  So I pick it while I can and also freeze it for later!  I made rhubarb cake already this year and rhubarb crisp, so I decided this time I would try something different and make cookies!  I had never heard of rhubarb in cookies but I figured why not?!  So I made these Vegan Rhubarb Cookies and they were so delicious I had to share the recipe with you all!

For these cookies used my chocolate chip cookie recipe base that I already know is delicious so they were more likely to be successful.  I added a touch of cinnamon and cardamom along with the vanilla for flavoring and it gave them that something extra!  These cookies actually use coconut oil as the fat in them which I like because I always have some on hand.  For the flour I used whole wheat pastry, but if you prefer all purpose flour you can use that instead. Or for a gluten free version you can use a gluten free all purpose flour such as Bob's Red Mill Gluten Free Baking Flour (which I have actually used and it works well).

After the dough was made, I just stirred in the rhubarb, and sprinkled them with a little turbinado sugar to make them pretty and they were good to go for baking.  They smelled amazing while baking as well!  Honestly baking delicious things is the best scent to fill your home with, it always makes me happy!  I could not wait to try the finished cookies, but of course they had to cool a little first!

When I did get to try them, I was happy with how they turned out!  They were super delicious!  Rich and soft with a hint of vanilla and the warming spices, and the tart sweet jammy rhubarb it was the perfect combo of flavors and textures!  If you are a rhubarb fan, definitely give these Vegan Rhubarb Cookies a try this season!

Vegan Rhubarb Cookies

Makes 16


  • 3/4 cup melted coconut oil
  • 1 1/2 cups granulated sugar
  • 1/2 cup applesauce at room temperature
  • 1 tsp pure vanilla extract
  • 1 tsp sea salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp cardamom
  • 2 1/2 cups whole wheat pastry flour or all purpose flour (for a lighter colored cookie)
  • 1 1/2 cups fresh rhubarb, cut into 1/2 inch chunks
  • Turbinado sugar for topping



  1. Preheat the oven to 350F degrees, and line two sheet pans with parchment.
  2. In a large bowl, mix together the coconut oil, sugar, apple sauce and extracts until well blended.
  3. Mix in the salt, baking soda and baking powder, cinnamon and cardamom then the flour until smooth.
  4. Stir in the rhubarb until it is evenly distributed.
  5. Form the dough into 1 1/2 inch balls, and place on the cookie trays about 2 inches apart.
  6. Press the dough balls down slightly and sprinkle with turbinado sugar.
  7. Place the pans in the oven and bake for about 7 minutes, then rotate them and bake another 7 or so until the cookies are done and lightly brown at the edges.
  8. Remove from the oven and let cool at least 15 minutes before enjoying.
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