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Brown Sugar Rhubarb Cookies
Rocco Fuhrman

Brown Sugar Rhubarb Cookies

These Brown Sugar Rhubarb Cookies are a delightful treat with a harmonious blend of sweet brown sugar and tangy rhubarb, featuring crisp edges and a chewy center. Perfect for busy parents, they are low-carb and high-protein, making them a healthy indulgence.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 cups almond flour
  • 1/2 cup erythritol or monk fruit sweetener
  • 1/2 cup brown sugar Swerve or Lakanto Golde
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh rhubarb, diced
  • 1/2 teaspoon xanthan gum (optional)

Method
 

  1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  2. In a large bowl, whisk together the almond flour, erythritol or monk fruit, brown sugar substitute, baking soda, salt, and xanthan gum.
  3. In a separate bowl, cream the softened unsalted butter until light and fluffy, then beat in the egg and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Gently fold in the diced rhubarb.
  6. Using a cookie scoop, drop spoonfuls of dough onto the prepared baking sheets, leaving space between each cookie.
  7. Bake for 10-14 minutes until edges are lightly golden and centers are just set.
  8. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

Use room temperature ingredients for best results. Chill the dough if sticky.