Description
A wholesome, chewy cookie combining tart rhubarb with warm spices and whole grains for a guilt-free treat. Perfectly balanced with natural sweetness.
Ingredients
2 cups fresh rhubarb, chopped
1 1/2 cups whole wheat flour
1 cup rolled oats
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
Instructions
Preheat oven to 350°F (175°C)
Whisk flour, oats, baking soda, cinnamon, and salt in a medium bowl
In a separate bowl, cream butter with granulated and brown sugars until fluffy
Gradually mix dry ingredients into the butter mixture until well combined
Fold in chopped rhubarb
Use a tablespoon to portion dough onto a parchment-lined baking sheet
Bake 15-18 minutes until edges are golden
Let cool on the tray for 5 minutes before transferring to a wire rack
Notes
For vegan version, use plant-based butter
Frozen rhubarb can be substituted (pat dry to reduce moisture)
Coconut sugar or maple syrup can replace granulated/brown sugar (adjust to 3/4 cup total)
Cookies store well in airtight containers for up to 5 days
- Prep Time: 20
- Cook Time: 18
- Category: DESSERTS
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 24mg
- Fat: 4g
- Saturated Fat: 2g
- Carbohydrates: 17g
- Fiber: 0.9g
- Protein: 1.5g
- Cholesterol: 6mg