Strawberry Rhubarb Thumbprint Cookies Recipe

Strawberry Rhubarb Thumbprint Cookie Recipe
Photo by Alexa Schirm

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
Photos by Alexa Schirm

Strawberry Rhubarb Thumbprint Cookie Recipe

Serves 4

Prep Time: 20 minutes
Cook Time: 20 minutes



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


  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. In a saucepan over medium heat, melt the rhubarb, strawberries, maple syrup, water, lemon juice, nutmeg and cinnamon.
  3. Bring the mixture to a boil. Continue to stir frequently, while “mashing” the filling with a wooden spoon.
  4. 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.
  5. In a large mixing bowl, stir together the almond flour, arrowroot powder and salt.
  6. 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.
  7. 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.
  8. Once dough is used up, add about a teaspoon of filling to the center of the cookies.
  9. Place the cookies in the oven and bake for 20 minutes.

Pro Tip

Leftover filling can be refrigerated or frozen for future use.

For more recipes from Alexa, visit Simple Roots Wellness

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