Rhubarb Raspberry Cookies are a great way to enjoy delicious rhubarb! The raspberries add a nice fruity sweetness to counter the tartness of the rhubarb.
Freeze dough for later use if desired. Double wrap in plastic wrap or a Ziploc bag and freeze for up to 6 months.
Cookies can also be frozen after they have baked and cooled. Store in an airtight container and freeze for up to 4 months for best results.
White chocolate chips can easily be added to the cookie batter. Do not exceed 1 1/2 cups total, if using.
Nutrition Per Serving
CALORIES
286
FAT
12.1 g
PROTEIN
2.8 g
CARBS
43.0 g
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