Frosted Maple Rhubarb Cookies (Grain Free, Refined Sugar Free)
Our friend Wendy recently brought some rhubarb cookies to potluck and I couldn't stop thinking about them. They were soft and fluffy, studded with bits of rhubarb and coconut, and covered in cream cheese frosting. I wanted to see if I could make a healthy version of the recipe.
For my first attempt, I followed Wendy's recipe but substituted healthy ingredients. They were a complete flop as cookies, although they made an excellent crunchy topping for yogurt after I crumbled and dehydrated them.
I decided to turn to my favorite recipe blog, The Paleo Running Mama, to see if I could adapt one of her recipes. Success! This recipe is the result.
Sugar: I highly recommend using maple sugar, which has a distinct maple flavor and light color. I was able to purchase it at Walmart. You could try substituting coconut sugar but the cookies will be much darker in color.
Coconut: The shredded coconut is optional. Not only does it add a wonderful flavor and texture, but I believe that the leftover cookies retain their form better if you add the shredded coconut.
Butter: If you find that the cookies spread too much while baking, it may be because your butter is too soft and you should try chilling your dough before baking.
Storage: These have such a delicious soft interior and crunchy exterior when they are fresh, but become very soft and crumbly when stored. I found the best way to store them is uncovered in the refrigerator. They can be warmed in the toaster oven to enjoy them leftover.
Frosted Maple Rhubarb Cookies
Adapted from this recipe on Paleo Running Mama
- 1/3 cup softened butter (5 1/2 T.)
- 1/2 cup maple sugar
- 1 egg
- 1 tsp vanilla
- 2 cups almond flour
- 1/4 cup tapioca starch or arrowroot powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup finely chopped rhubarb (about 3 oz.)
- 1/4 cup shredded coconut (optional)
- 4 oz cream cheese
- 4 T. butter
- 1 tsp vanilla
- A few drops of stevia extract (or your sweetener of choice, added to taste).
Preheat oven to 375.
Cream butter and sugar.
Add egg and vanilla and beat until smooth.
Add the rest of the ingredients and stir until combined.
Line a baking sheet with parchment paper and use a cookie scoop to form mounds on the baking sheet.
Bake for about 12 minutes, or until they spring back when touched and are golden colored.
Meanwhile, beat the frosting ingredients together and add your sweetener of choice to taste (honey, xylitol, stevia, etc.)
Allow the cookies to cool before frosting.
I recommend frosting the cookies shortly before serving. If there are leftover cookies, they are best stored unfrosted and frosted right before serving.
Store leftovers uncovered in the refrigerator and reheat in the toaster oven. (They will become very soft if stored tightly covered at room temperature!)