Rhubarb Pulp Cookies

1. Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.

2. In a bowl, mix the melted coconut oil, maple syrup, and vanilla extract until combined.

3. Add the oat flour, almond flour, coconut sugar, baking powder, and salt. Stir until a soft dough forms. If too wet, add a little more oat flour; if too dry, add a small spoonful of water.

4. Scoop small portions of the dough onto the tray and gently flatten into cookie shapes. Press the middle of each cookie with a spoon or your thumb to create a small cavity. 

5. Add dollops of the rhubarb pulp into each cavity. If you have any leftover fresh rhubarb pieces, chop them and add them to the pulp for extra texture. 

6. Bake for 12–15 minutes until lightly golden and set. Allow to cool before serving, as they firm up as they rest.

Zero-Waste Mylky Tip:
If you have any leftovers, crumble them on your plant-based yoghurt bowls to add texture and flavour.