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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.

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.

Recipe Notes:

Sugar:  I highly recommend using maple sugar, which has a distinct maple flavor and light color.  I was able to purchase it at Walmart.  Coconut sugar will also work but the cookies will be darker in color.

Arrowroot/tapioca starch: If you don't have this ingredient, cornstarch also works (although the cookies will no longer be strictly grain free).

Chilling the dough:  Don't skip this!  The texture of the cookies is much better after chilling.

Frosting:  The frosting is totally optional.  They are very good without it!

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

Cookies:

  • 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
  • 1/2 cup finely chopped rhubarb
  • 1/4 cup shredded coconut

Frosting:

  • 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.

Chill for at least 30 minutes or up to 24 hours.

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 brown.

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.  They're great eaten cold or can be reheated in the toaster oven.  (They will become very soft if stored tightly covered at room temperature!)

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Comments

This is a great cookie recipe. I was surprised how moist the cookies were!

CONGRATULATIONS

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