During summertime, sweet strawberry and tart rhubarb are a flavor dream team. But did you know: A slice of strawberry-rhubarb pie is packed with loads of added sugars, coming to roughly 350 calories. But don’t blame us for ditching the fat-laden pastry crust. Instead, we dreamed up this gluten-free strawberry-rhubarb thumbprint cookie recipe. Both the cookie base and the filling are sweetened with maple syrup so there’s no refined sugar. A hint of lemon juice brightens the strawberries and rhubarb, which delivers several B-complex vitamins and vitamin K, which promotes bone health. With a crispy cookie and gooey center, these treats are about to become your new favorite dessert.
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Strawberry Rhubarb Thumbprint Cookie Recipe
Prep Time: 20 minutes
Cook Time: 20 minutes
Per 2 cookies:
- 166 cal
- 10 g fat (3 g sat)
- 17 g carbs
- 146 mg sodium
- 2 g fiber
- 6 g sugar
- 3 g protein
For the filling
1 1/2 cups rhubarb, diced
1 cup strawberries, diced
1 tablespoon maple syrup
1/4 cup water
1/4 cup lemon juice
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 tablespoon arrowroot powder
For the cookies
2 cups blanched almond flour
1 cup arrowroot powder
1 teaspoon salt
1 teaspoon pure vanilla extract
1/3 cup maple syrup
1/4 cup coconut oil, melted
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a saucepan over medium heat, melt the rhubarb, strawberries, maple syrup, water, lemon juice, nutmeg and cinnamon.
- Bring the mixture to a boil. Continue to stir frequently, while “mashing” the filling with a wooden spoon.
- Once the liquid is reduced, turn the heat down and add arrowroot powder. Stir continuously until the mixture thickens. Remove from heat and set aside.
- In a large mixing bowl, stir together the almond flour, arrowroot powder and salt.
- Add in the vanilla extract, maple syrup and melted coconut oil. Stir until all of the ingredients are combined and your mixture has a cookie dough consistency.
- Take a heaping tablespoon of dough and roll into a ball. (If the dough is sticky, sprinkle a bit of arrowroot powder on your hands for this step.) Place on a cookie sheet and press thumb into center, making a small well.
- Once dough is used up, add about a teaspoon of filling to the center of the cookies.
- Place the cookies in the oven and bake for 20 minutes.
Leftover filling can be refrigerated or frozen for future use.
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