allergen free chocolate chip cookies

Chocolate Chip Rhubarb Allergen Free Cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: 12 cookies

Serving Size: 1 cookie

Chocolate Chip Rhubarb Allergen Free Cookies


  • ½ cup organic palm oil shortening
  • ¼ cup granulated organic sugar
  • 1 teaspoon organic vanilla
  • 1 teaspoon maple syrup
  • ¼ cup unsweetened organic applesauce
  • 1 cup all-purpose gluten free flour (must include xanthan gum)
  • 1 bar of PASCHA’s 55% cacao, roughly chopped
  • 1 cup of chopped organic rhubarb


  1. Preheat oven to 350 degrees.
  2. Using an electric mixer, whip the shortening, sugar, vanilla, maple syrup and applesauce.
  3. Next, mix in your gluten free flour. Blend on low until mixed throughly.
  4. In a small saucepan over very low heat, slowly melt ½ of the PASCHA chocolate bar. When fully melted add chocolate to the mixer. Blend.
  5. Gently, by hand, fold in remaining chocolate chunks and rhubarb.
  6. Using a teaspoon, scoop dough balls onto a lightly oiled baking sheet or baking mat.
  7. Bake for 12 minutes or until toothpick can be inserted into the center of a cookie and it comes out clean.
  8. Let cookies rest 5 minutes on the cookie sheet before moving.
  9. Enjoy!


This recipe has a lot of flexibility. You can chop the rhubarb finely so that its not as chewy or to make it more discrete looking when your kids grab a cookie. You can also do the same for the chocolate, if you prefer a less chunky cookie. You can shape the cookies round or flat.