Recipe by Rachel
"This is a cookie that will please everyone, young and old. They have a very nice look to them."
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This is an amazing cookie. I made a couple of changes, 1/2 cup of brown sugar and 1/2 cup of white, 3/4 tsp vanilla, used pecans and raisins and sliced the rhubarb fairly thin, then coated it in the flour mixture before mixing with the wet ingredients. Do yourself a favour double the recipe I wish I had as I am going to have to make it again tomorrow night. Thanks... going onto the favourite list.
These cookies were pretty good. My husband loved them. I thought they were too soft but he liked that a lot about them. I thougt they had a good flavor to them. I used 1 teas pumpkin pie spice instead of cinnamon and cloves and used 1/2 cup almonds for my nuts. I did not use flax seed or rasins. Also, 12 min in my oven was a bit long. I will bake them for 10 or 11 min next time. Also, I think I will adding some friut next time like strawberrys or crasins.
Really good, but changed quite a bit... Used 2 cups whole wheat pastry flour and added 1 cup of rolled oats. Increased the butter by 1/4 cup and used 1/2 cup white sugar and 1/2 cup brown sugar. Also increased rhubarb to 2 cups because that's what I had. I did not use raisins or nuts just 2 1/2 tbs of flax seeds, same amounts of everything else. Baked for 10 minutes, these were amazing, I will make them again and again they really showcase the rhubarb-I enjoyed that!
I recommend chopping the rhubarb into as small pieces as you can. I blended half the amount of rhubarb to get the taste throughout the cookie, then the other half was chopped small.
Made a double batch from the get-go. Used half brown and half white sugar as well as half the cloves and replaced the other half with all-spice. Very much like a small piece of rhubarb cake. Will likely make again!!
These are pretty good, but mine turned out nothing like the picture, they looked like little biscuits. They're a little on the dry side, and you can barely taste the rhubarb. I would suggest doubling or even tripling the amount of rhubarb.
4.5 stars I read the reviews and tweaked accordingly. I doubled the recipie and am glad I did (I yield 62 cookies). I used all white sugar instead of brown and white, I used half clove and half all spice, I doubled the rhubarb (4 cups), and I used half all purpose flour and half whole grain. Also instead of nuts or other fruit (which I didn't have) I used coconut. They turned out great but they are definatly more muffin consistancy than cookie but thats ok because they are tangy, sweet, moist, and semi-healthy. I'll probably eat the whole batch tonight! lol
I veganized the recipe by using ground flax and water as my egg, and Earth Balance as my butter. I also used 1c whole wheat and 1c white flour, and used 1/4tsp each of cloves and allspice. The final product was a good, lightly fruit flavored sugar cookie. Could have used a little more rhubarb, but that might be because of the whole wheat flour.
* Percent Daily Values are based on a 2,000 calorie diet.
Rhubarb Drop Cookies
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 38
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