In my house, with the cool weather come lots of warm soups, and lots of baking. I've really gotten in gear this week with both, and today's baking experiment REALLY paid off. I cut and brought in the little bit of rhubarb that I managed to grow in my garden this year--what an amazing plant. The leaves on these stalks were incredible...I'm not a very good photographer, so it isn't the best photo (the apple is for a size reference!), but look at the size of this leaf!! (They actually grow much bigger than this, but my plants were transplanted this Spring and took a while to recover.)
I've realized recently that baking a healthy sweet treat makes a huge difference in my snacking and sweet-cravings all week. When I don't have something baked at home, I still get a sweets craving, and end up getting cookies at the McDonald's drive-thru...mmm, but ick. :) If you're trying to cut back on sweets, try some healthier baked goods at home and see if it helps you, too! (try baking one big batch of something Saturday or Sunday, then you're set for the week...or at least a few days :) )Back to today's treat: I didn't want to deal with a rhubarb pie, so I hunted for a rhubarb cookie recipe and found this, from thefoodspot.com. I made a few modifications, as always, and these cookies came out waaaay better than I expected. I got nervous once they were in the oven that substituting honey would not give enough sweet to counter my rhubarb's tart, but the sweet level is perfect (unless you ask my husband, who believes a cookie isn't complete without chocolate chips...if you are a fellow chocolate lover, it would definitely work in these cookies).
Rhubarb Cookies
from The Food Spot
2 cups flour (I used half whole wheat, half all purpose)
1 1/4 cups brown sugar (I used honey)
8 tbsp butter (I used half butter, half chia gel)
1 egg
2 tsp milk
1/2 tsp salt
1/2 tsp nutmeg
1 tsp vanilla
1 tsp baking soda
1 cup dried cranberries (had none, used raisins)
1 cup rhubarb, finely chopped
1 cup chopped walnuts (only had 1/2 cup)
Preheat oven to 350°. Beat wet ingredients in bowl until smooth. Mix in dry ingredients, then stir in rhubarb, raisins, and nuts. Spoon out about 2 tbsp. cookies onto a greased cookie sheet, and bake for 12-14 minutes. Cool one minute on cookie sheet, then move to cooling rack.
Delicious, healthy, and even pretty with those flecks of red rhubarb!
i will definitely be trying this recipe out! yum!
ReplyDeleteGlad you liked the recipe! I'm happy your changes came out well too. Rhubarb cookies definitely sound unusual, but people who try them are usually pleasantly surprised. As you said, they also are easier to do than rhubarb pie.
ReplyDeleteHi there, We were going to make rhubarb muffins last night, but wondered if was possible to make cookies instead - having never done it. Stumbled upon your blog.
ReplyDeleteI made these cookies last night, they were so delicious. I made some changes. Buckwheat instead of wheat, added 1/2 c of ground flax seed, 6 tbsp of olive oil and a mere 1/2 cup of brown sugar.
With such changes I wondered if they would be as good as yours looked. Would they cook in the middle, would they be sweet enough, would they be too dry? And they were amazing! Really- so thanks so much! I am on a health diet trying to lose weight after just having a baby and so I can eat these without too much guilt. Thanks so much.