Rhubarb Cookies (Gluten-Free & Vegan Option)

Soft, chewy, and bursting with the sweet-tart flavor of fresh rhubarb, these rhubarb cookies are a delightful twist on a classic treat. Paired with creamy white chocolate chips and optional crunchy nuts, they’re perfect for springtime baking. Plus, with easy gluten-free and vegan substitutions, everyone can enjoy them! 

The Best Rhubarb Cookies

Move over rhubarb crisp—these easy one-bowl rhubarb cookies are a fresh take on the seasonal classic and guaranteed to win fans. Here’s why you’ll love them:

• Perfectly balanced – The tart rhubarb pairs beautifully with sweet white chocolate for a cookie that’s sweet and tangy.
• Soft and chewy texture – Thanks to a buttery base and just the right bake time, they stay soft for days.
• Customizable – Add nuts, swap chips, or go gluten-free, dairy-free, and/or vegan without compromising taste or texture.
• Unique but familiar – If you love rhubarb desserts but want something new, these cookies deliver cozy flavor in handheld form.
• Freezer-friendly – Bake now, stash a few for later, and enjoy them straight from the freezer when the rhubarb craving strikes.

Rhubarb Cookies Ingredients & Substitutions

This recipe has been tested with both regular, gluten-free, and vegan ingredients. Here are some substitution tips: 

Flour: Use all-purpose flour or a 1:1 gluten-free baking blend containing xanthan gum.

Butter: Salted brick-style butter works best. For a vegan option, use plant-based butter.

Egg: Replace with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) or 1/4 cup of applesauce for an egg-free/vegan version.

Rhubarb: Fresh rhubarb, finely chopped. The smaller the pieces, the better they bake into the dough. Frozen can work too—just thaw and drain well first.

White Chocolate Chips: Ensure they’re plant-based if needed. I adore Pasch Chocolate.

Nuts: Optional, but walnuts or almonds add a nice crunch. 

Easy Rhubarb Cookies Step-By-Step Instructions

You’ll need a large mixing bowl, a spatula, parchment paper, and two large cookie sheets. 

1. Preheat the oven to 350°F (175°C) and line two large cookie sheets with parchment paper.
2. Mix the softened butter, granulated sugar, and vanilla extract until smooth and combined.
3. Add the egg (or flax egg) and mix until the mixture is smooth and glossy.
4. Combine the flour, coarse sea salt, baking soda, and baking powder into the wet ingredients, mixing until a dough forms.
5. Fold in the white chocolate chips, finely chopped rhubarb, and nuts (if using) until evenly distributed.
6. Scoop the dough using a 1.5-tablespoon cookie scoop, placing them about 2 inches apart on the prepared cookie sheets.
7. Bake for 8-10 minutes, or until the edges are set and lightly golden.
8. Cool the cookies on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!

Rhubarb Cookie Recipe Tips & Tricks

• Measure flour correctly: For best results, spoon the flour into your measuring cup and level it off with a knife—don’t scoop straight from the bag. Too much flour = dry cookies!
• Chop Rhubarb Finely: Smaller pieces ensure even distribution and prevent soggy spots.
• Don’t Overbake: For chewy centers, remove cookies when edges are set but centers still look slightly underbaked.
• Room Temperature Ingredients: Ensure butter and egg are at room temperature for a smoother dough. 

Frequently Asked Questions

Can I make these cookies gluten-free or vegan?

Absolutely! Use a gluten-free 1:1 baking blend, substitute the egg with a flax egg, and use plant-based butter.

Can I add other mix-ins?

Yes! Feel free to add dried cranberries, coconut flakes, or even swap white chocolate for dark chocolate chips.

Will frozen rhubarb work?

Frozen rhubarb will work great. Thaw fully and strain out an extra juice before mixing into the cookie dough. The more moisture in the rhubarb the more cakey the cookies will be.

Rhubarb Cookie Flavor Variations

Want to mix things up? These rhubarb cookies are super flexible—try one of these easy twists:

• Strawberry Rhubarb – Fold in ½ cup of chopped fresh or freeze-dried strawberries for a pie-inspired cookie.
• Rhubarb Coconut – Add ¼ cup shredded coconut for extra texture and a tropical vibe.
• Lemon Rhubarb – Zest one lemon into the dough and add a squeeze of juice for a bright citrus boost.
• Dark Chocolate & Rhubarb – Swap white chocolate chips for dark or semi-sweet for a richer, more intense flavor.
• Spiced Rhubarb – Add ½ tsp cinnamon and a pinch of nutmeg for a cozy, almost pie-like version.

How To Store Rhubarb Cookies

Keep these cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer before transferring to a freezer-safe bag or container. They’ll stay fresh for up to 3 months.

The Best Rhubarb Cookie Recipe

These rhubarb cookies are a delightful way to celebrate the flavors of spring. Whether you’re looking for ways to use up your garden rhubarb or just browsing for a new cookie recipe, this one is sure to please. Happy baking!

If you baked them, I’d absolutely love for you to leave a star rating and review – it helps so much! And don’t forget to tag me on social media @cakedbykatie so I can see (and share!) your gorgeous cookies.

More Rhubarb Baking Recipes

Have an abundance of rhubarb? I’ve got you covered! Here are a few of my favorite rhubarb recipes.

• Gluten-Free Rhubarb Crisp (Vegan)
• Gluten-Free Raspberry Rhubarb Cake (Dairy-Free)

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