Best Gluten Free Rhubarb Cookies

Finding a good cookie recipe that’s both gluten-free and uses seasonal spring ingredients can feel nearly impossible. Most gluten-free cookies end up dry and crumbly, and let’s be honest, they rarely taste as good as the regular version. Plus, when you have a bunch of fresh rhubarb sitting in your fridge, you want to use it for something more exciting than just pie.

That’s where these gluten-free rhubarb cookies come in. They’re soft and chewy with just the right amount of spice, they actually hold together when you bite into them, and the tangy rhubarb pieces paired with sweet white chocolate chips create the perfect balance of flavors.

What Kind of Rhubarb Should I Use?

Fresh rhubarb is your best bet for these cookies, and you’ll want to dice it into small pieces – about 1/4 inch cubes – so it distributes evenly throughout the dough. The color of your rhubarb doesn’t really matter much here, as both red and green stalks will work just fine, though the red variety will give you prettier pink flecks in your cookies. Make sure to trim off any leaves if they’re still attached, as those aren’t edible, and give your stalks a good wash before chopping. If fresh rhubarb isn’t in season, you can use frozen rhubarb that’s been thawed and patted dry with paper towels to remove excess moisture, which will help prevent your cookies from getting soggy.

Options for Substitutions

These cookies are pretty adaptable, so here are some swaps you can make:

• Shortening: You can replace shortening with butter (same amount) for a richer flavor, though the cookies might spread a bit more. Coconut oil works too if you want a dairy-free option.
• Gluten free flour: This is one ingredient you’ll want to stick with if you need these cookies to be gluten free. Most gluten free flour blends work well, but make sure yours contains xanthan gum or add 1/4 teaspoon yourself.
• Oats: Make sure to use certified gluten free oats if you’re keeping these completely gluten free. You can also use quick oats instead of regular rolled oats.
• Rhubarb: Fresh rhubarb is best, but frozen works in a pinch – just thaw it first and pat it dry with paper towels to remove excess moisture. You could also try diced strawberries or tart cherries for a different fruit twist.
• White chocolate chips: Swap these for regular chocolate chips, butterscotch chips, or even chopped nuts if you prefer. You can also leave them out entirely for a simpler cookie.
• Brown sugar: Regular granulated sugar works fine, though you’ll lose some of that caramel-like depth. You can also use coconut sugar for a less refined option.

Watch Out for These Mistakes While Baking

The biggest mistake with rhubarb cookies is adding too much moisture from the rhubarb, which can make your cookies spread too thin and turn out flat – pat the sliced rhubarb dry with paper towels before mixing it into the dough to avoid this problem.

Another common error is skipping the step of pressing down the dough balls before baking, as these cookies won’t spread much on their own and you’ll end up with thick, undercooked centers instead of nice flat cookies.

Don’t overbake these cookies trying to get them crispy, since gluten-free flour can dry out quickly – pull them from the oven when the edges are just set but the centers still look slightly soft, as they’ll continue firming up during the cooling time on the pan.

For extra flavor, try chopping your rhubarb into small pieces (about 1/4 inch) so it distributes more evenly throughout the dough and doesn’t weigh down individual cookies.

What to Serve With Gluten Free Rhubarb Cookies?

These cookies are perfect alongside a hot cup of coffee or tea for an afternoon snack, especially since the tartness of the rhubarb pairs really nicely with something warm to drink. I love serving them with a scoop of vanilla ice cream for dessert – the cold, creamy ice cream against the slightly warm cookie with those white chocolate chips is really good. They also work great as part of a dessert spread at potlucks or barbecues, where you can set them out with fresh berries and whipped cream on the side. If you’re having people over for brunch, these cookies go wonderfully with fresh fruit salad and yogurt for a lighter option.

Storage Instructions

Store: Keep these rhubarb cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. The rhubarb keeps them nice and moist, so they actually taste great even after a few days.

Freeze: These cookies freeze really well for up to 3 months. You can freeze them after baking, or freeze the dough as individual balls on a baking sheet, then transfer to a freezer bag. That way you can bake fresh cookies whenever you want without making a whole batch.

Enjoy: If you’re eating them from the fridge, let them sit out for about 10 minutes to come to room temperature. Frozen cookies can be thawed on the counter for 20-30 minutes, or you can warm them in the microwave for about 10 seconds for that fresh-baked feel.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1850-2000
• Protein: 18-22 g
• Fat: 80-90 g
• Carbohydrates: 260-290 g

Ingredients

• 5/8 cup shortening (I use Crisco for the perfect cookie height)
• 7/8 cup brown sugar (packed firmly for a chewier texture)
• 1 egg (room temperature, about 70°F)
• 3/4 tsp vanilla extract
• 1.5 cups gluten-free flour (I always use King Arthur Measure for Measure)
• 1/2 cup gluten-free rolled oats
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup rhubarb (diced into 1/4-inch small pieces)
• 1/2 cup white chocolate chips

Step 1: Prepare mise en place and preheat oven

• 1 cup rhubarb, diced into 1/4-inch pieces
• 1.5 cups gluten-free flour
• 1/2 cup gluten-free rolled oats
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/2 tsp baking soda
• 1/2 tsp salt

Preheat your oven to 350°F and line a baking sheet with parchment paper.

Dice the rhubarb into small 1/4-inch pieces and set aside in a bowl—this prevents the pieces from breaking apart during mixing.

Measure out all your dry ingredients (gluten-free flour, rolled oats, cinnamon, ginger, baking soda, and salt) and whisk them together in a separate bowl to distribute the leavening agents evenly throughout the flour, which ensures consistent rise across all your cookies.

Step 2: Cream shortening and sugar

• 5/8 cup shortening
• 7/8 cup brown sugar

In a large bowl, beat together the softening and packed brown sugar until the mixture is light and fluffy, about 2-3 minutes.

This creaming process incorporates air into the fat, which is crucial for cookie texture and height.

I always use Crisco for this recipe because it creates that perfect cookie height and texture that butter alone can’t quite achieve.

Step 3: Incorporate wet ingredients

• 1 egg
• 3/4 tsp vanilla extract

Add the room temperature egg and vanilla extract to the creamed shortening and sugar mixture, and beat until well combined, about 1 minute.

Using a room temperature egg helps it incorporate smoothly without seizing the fat, which would break down the air bubbles you just created and result in denser cookies.

Step 4: Combine wet and dry ingredients

• dry ingredient mixture from Step 1
• wet ingredient mixture from Step 3

Add the dry ingredient mixture from Step 1 to the wet mixture and stir until a soft dough just forms—don’t overmix at this stage, as this can develop gluten in regular flour and make cookies tough (and it matters even with gluten-free flour since the oats have some structure).

The dough should come together with a few remaining dry streaks being okay; the final mix-in will bring everything together.

Step 5: Fold in rhubarb and white chocolate

• rhubarb from Step 1
• 1/2 cup white chocolate chips

Gently fold the diced rhubarb from Step 1 and the white chocolate chips into the dough using a spatula until evenly distributed.

Folding rather than stirring keeps the rhubarb pieces intact and prevents them from breaking apart or bleeding too much juice into the dough, which would make the cookies soggy.

Step 6: Scoop and bake cookies

• dough from Step 5

Using a tablespoon measure or small cookie scoop, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Gently press each scoop down to flatten it slightly—this helps with even baking and a better texture.

Bake for 12-14 minutes until the edges are set but the centers still look slightly underdone; they will continue to cook on the hot pan after removal.

Step 7: Cool and finish

Let the cookies cool on the baking sheet for 10 minutes—this allows them to firm up enough to transfer without breaking, while the residual heat finishes setting the interior.

Then transfer them to a cooling rack to cool completely.

Serve at room temperature or slightly warm for the best texture and flavor.

Best Gluten Free Rhubarb Cookies

Delicious Best Gluten Free Rhubarb Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings: 24 cookies

Calories: 1925

Ingredients Method

Ingredients

  

• 5/8 cup shortening (I use Crisco for the perfect cookie height)
• 7/8 cup brown sugar (packed firmly for a chewier texture)
• 1 egg (room temperature, about 70°F)
• 3/4 tsp vanilla extract
• 1.5 cups gluten-free flour (I always use King Arthur Measure for Measure)
• 1/2 cup gluten-free rolled oats
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup rhubarb (diced into 1/4-inch small pieces)
• 1/2 cup white chocolate chips

Method

 

1. Preheat your oven to 350°F and line a baking sheet with parchment paper. Dice the rhubarb into small 1/4-inch pieces and set aside in a bowl—this prevents the pieces from breaking apart during mixing. Measure out all your dry ingredients (gluten-free flour, rolled oats, cinnamon, ginger, baking soda, and salt) and whisk them together in a separate bowl to distribute the leavening agents evenly throughout the flour, which ensures consistent rise across all your cookies.
2. In a large bowl, beat together the softening and packed brown sugar until the mixture is light and fluffy, about 2-3 minutes. This creaming process incorporates air into the fat, which is crucial for cookie texture and height. I always use Crisco for this recipe because it creates that perfect cookie height and texture that butter alone can't quite achieve.
3. Add the room temperature egg and vanilla extract to the creamed shortening and sugar mixture, and beat until well combined, about 1 minute. Using a room temperature egg helps it incorporate smoothly without seizing the fat, which would break down the air bubbles you just created and result in denser cookies.
4. Add the dry ingredient mixture from Step 1 to the wet mixture and stir until a soft dough just forms—don't overmix at this stage, as this can develop gluten in regular flour and make cookies tough (and it matters even with gluten-free flour since the oats have some structure). The dough should come together with a few remaining dry streaks being okay; the final mix-in will bring everything together.
5. Gently fold the diced rhubarb from Step 1 and the white chocolate chips into the dough using a spatula until evenly distributed. Folding rather than stirring keeps the rhubarb pieces intact and prevents them from breaking apart or bleeding too much juice into the dough, which would make the cookies soggy.
6. Using a tablespoon measure or small cookie scoop, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently press each scoop down to flatten it slightly—this helps with even baking and a better texture. Bake for 12-14 minutes until the edges are set but the centers still look slightly underdone; they will continue to cook on the hot pan after removal.
7. Let the cookies cool on the baking sheet for 10 minutes—this allows them to firm up enough to transfer without breaking, while the residual heat finishes setting the interior. Then transfer them to a cooling rack to cool completely. Serve at room temperature or slightly warm for the best texture and flavor.