Rhubarb Drop Cookies

Vegetarian
Rhubarb Drop Cookies
95 min.
36
72kcal

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Indulge in the delightful taste of Rhubarb Drop Cookies, a unique dessert that perfectly balances sweet and tart flavors. These vegetarian cookies are not only easy to make but also a wonderful way to incorporate the vibrant, seasonal ingredient of rhubarb into your baking repertoire. With a preparation time of just 95 minutes, you can whip up a batch of 36 cookies that are sure to impress family and friends.

Imagine the aroma of warm spices like cinnamon and cloves wafting through your kitchen as these cookies bake to a golden perfection. The combination of tender rhubarb and a hint of sweetness from the sugar creates a delightful contrast that will have everyone reaching for seconds. Each cookie is a mere 72 calories, making them a guilt-free treat to enjoy after dinner or as a midday snack.

Whether you’re hosting a gathering or simply looking to satisfy your sweet tooth, these Rhubarb Drop Cookies are the perfect addition to any dessert table. They are best enjoyed fresh out of the oven, with a soft and chewy texture that melts in your mouth. So gather your ingredients, preheat your oven, and get ready to bake a batch of these scrumptious cookies that celebrate the delightful flavors of rhubarb!

Ingredients

  • teaspoon double-acting baking powder 
  • teaspoon baking soda 
  • 0.5 cup butter 
  •  eggs 
  • cups flour all-purpose
  • teaspoon ground cinnamon 
  • 0.5 teaspoon ground cloves 
  • cup rhubarb chopped
  • 0.5 teaspoon salt 
  • cup granulated sugar white

Equipment

  • bowl
  • baking sheet
  • oven
  • wire rack
  • hand mixer

Directions

  1. Preheat an oven to 375 degrees F (190 degrees C).
  2. Combine flour, baking soda, baking powder, cinnamon, cloves, and salt in a bowl. Set aside.
  3. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Beat the egg into the butter until completely blended, then stir in the rhubarb.
  4. Mix in the flour mixture until just incorporated. Fold in the raisins, nuts, and flax seeds; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
  5. Bake in the preheated oven until lightly browned, 12 to 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts

Calories72kcal
Protein5.11%
Fat34.14%
Carbs60.75%

Properties

Glycemic Index
8.47
Glycemic Load
7.75
Inflammation Score
-1
Nutrition Score
1.4504347923009%

Flavonoids

Catechin
0.07mg
Epicatechin
0.02mg
Epicatechin 3-gallate
0.02mg

Nutrients percent of daily need

Calories:72kcal
3.6%
Fat:2.77g
4.26%
Saturated Fat:1.67g
10.45%
Carbohydrates:11.09g
3.7%
Net Carbohydrates:10.8g
3.93%
Sugar:5.61g
6.23%
Cholesterol:11.33mg
3.78%
Sodium:96.9mg
4.21%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.93g
1.87%
Selenium:2.84µg
4.05%
Manganese:0.08mg
4.05%
Vitamin B1:0.06mg
3.73%
Folate:13.62µg
3.41%
Vitamin B2:0.04mg
2.54%
Vitamin B3:0.42mg
2.12%
Iron:0.37mg
2.08%
Vitamin A:89.05IU
1.78%
Phosphorus:13.65mg
1.37%
Calcium:12.73mg
1.27%
Vitamin K:1.29µg
1.23%
Fiber:0.29g
1.15%
Source:Allrecipes