Ingredients
Method
- Preheat your oven to 350°F (175°C) and line your baking sheets with silicone mats.
- Prepare your flax egg by mixing one tablespoon of ground flaxseed with three tablespoons of water; let it sit for five minutes until thickened.
- Cream the softened vegan butter and dark brown sugar in a large bowl until pale and fluffy. This incorporates air into the cookies.
- Whisk in the flax egg and vanilla extract until the mixture is smooth and fully combined.
- In a separate bowl, sift together the flour, baking soda, and sea salt to remove any lumps.
- Slowly add the dry ingredients to the wet mixture, stirring gently until a soft dough forms. Do not overmix.
- Gently fold in the diced rhubarb pieces using a spatula.
- Scoop rounded tablespoons of dough onto the prepared sheets, leaving about two inches of space between each cookie.
- Bake for 12 to 14 minutes or until the edges appear golden brown and the centers look slightly set.
- Allow the cookies to cool on the pan for five minutes before transferring them to a wire rack.
Notes
Ensure to pat the diced rhubarb dry before folding into the batter to prevent a runny dough. Use a kitchen scale for measuring flour for consistent results.