Low Sugar or Sugar Free Rhubarb Cookies

Bowls, Electric Mixer, Baking Sheet, Parchment Paper, Tablespoon Measurer, Wire Rack

10 minutes

25 minutes

American

Rhubarb, Low Sugar, Sugar Free, Cookies

Dessert

Baking

Low Sugar/Sugar Free

1

120g all

purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

60g butter, softened to room temperature

60ml low

calorie sweetener (such as Splenda) or sugar free alternative of your choice

1 large egg, lightly beaten

2 teaspoons vanilla extract

120g fresh rhubarb, diced into small cubes

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

In a large bowl using an electric mixer on medium speed, beat together the butter and sweetener until light and fluffy. Add the egg and vanilla extract and mix until combined.

Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the diced rhubarb until evenly distributed throughout the dough.

Using a tablespoon measure scoop out dough onto prepared baking sheet about 2 inches apart from each other. Bake for 12-15 minutes or until golden brown around edges and set in center. Allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely before serving.

Calories – 150; Fat – 6g; Carbohydrates – 22g; Protein – 2g; Sodium – 75mg; Fiber – 1g

Enjoy these delicious low sugar or sugar free rhubarb cookies that are sure to satisfy your sweet tooth without all of the added sugar! These cookies are easy to make with just a few simple ingredients and can be enjoyed as an afternoon snack or dessert!

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