Not posting so frequently at the moment, but thought I’d share these amazing, chewy rhubarb, white chocolate and cardamom cookies while you still might get hold of some rhubarb. They are seriously the best cookies I’ve eaten in ages. I brought them to a little get together and everyone seemed to love them, because they were gone in no time and several people asked for the recipe. The best kind of praise, right? I used a recipe from Swedish baking blogger @brinkenbakar that I simply veganised. I hope you try these!

Ingredients for 27 cookies:
150 g vegan butter (at room temp)
110 g / 1,25 dl caster sugar
110 g / 1,4 dl brown sugar (original recipe uses muscovado)
1 dl aquafaba
large pinch of vanilla powder
1 tsp ground cardamom
300 g / 5 dl plain flour
1 tsp baking soda (Swedish: bikarbonat)
1 tsp salt
150 g vegan white chocolate (I used @greenstarvegan)
150 g rhubarb stalks

With an electric beater, whip the soft vegan butter with caster and brown sugar for about 2-3 minutes. Gently stir in aquafaba, vanilla powder and cardamom.
Fold in the dry ingredients and carefully mix until you have a smooth dough. Chop the chocolate and rhubarb stalks in about 0,5 cm pieces. (The red part of the stalks will look extra nice in these cookies.) Fold into the dough.
Scoop the dough onto three oven trays covered with parchment paper, about 1,5-2 tbsp dough for each cookies, 9 cookies on each tray. Bake at 200 C (or 175 C for convection ovens) for about 10 minutes until golden.
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Recipe from @brinkenbakar – check her feed for amazing baking inspo!