Description
Indulge in these easy rhubarb cookies! A healthy twist that bursts with sweet and tangy flavor in every bite.
Ingredients
Scale
- 1 cup softened butter
- 1 ½ cups brown sugar
- 2 eggs (room temperature)
- 1 teaspoon vanilla extract
- 3 cups gluten-free all-purpose flour
- 1 ¾ cups gluten-free quick-cooking oatmeal
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 2 teaspoons baking soda
- 1 ½ cups finely diced rhubarb
- 4 ounces cream cheese (room temperature)
- 4 tablespoons softened butter
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1–3 tablespoons milk (as needed)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare your baking sheets with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the gluten-free all-purpose flour, gluten-free oatmeal, salt, cinnamon, and baking soda.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Fold in Rhubarb: Gently fold in the finely diced rhubarb until evenly distributed throughout the dough.
- Form Cookies: Drop tablespoon-sized portions of dough onto the prepared baking sheets, leaving space between each cookie.
- Bake: Bake in the preheated oven for 15-18 minutes, or until the cookies are lightly browned around the edges.
- Cool Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
Keywords: Rhubarb Cookies, Baking, Desserts, Sweet Treats, Cookie Recipe, Cream Cheese Frosting