Rhubarb season is here! A highly symbolic time of year, when so many are able to once again shed thick coverups to venture into the beautiful world, watching it come alive with glorious beauty.
While sitting in church one day, it came to me that replacing raisins with rhubarb in oatmeal cookies could be delicious (my mind wanders in church – I totally own this. It is something I hope to outgrow someday). While I could have used a classic oatmeal raisin cookie recipe such as from Betty Crocker, I tried looking for something that I could justify as being healthy; well, healthy enough to feel fine using them as school snacks for my kids. A quick internet search brought this recipe for clean gluten free oatmeal raisin cookies from Clean Cuisine. I liked that these used both almond and cassava flours – slightly obscure ingredients that I happened to have – which would boost the protein amount (again, justifying for healthy snacks).
I am not the type of person who will create a recipe to put out in the universe, but I have absolutely no problem tweaking a recipe to fit my needs. A patient person would try a new recipe once, and then make some changes after seeing how the original works. I am not that kind of a patient person. That being said, these turned out lovely – even with my tweaks – after my first attempt.
- replaced the 1 1/2 cups raisins soaked in 2 cups of boiling water with 1 1/2 cups cut up rhubarb
- used the no avocado/extra coconut oil option
- I formed them in my hands, squeezing them together until they stayed together
- I made 11 cookies, instead of the suggested 16. This was not on purpose, just the size I ended up making. Because of the larger sized cookie…
- …I baked them longer than the recommended 15 minutes. They ended up staying in the oven around 25-30 minutes, largely because I forgot about them for a bit (oops).
These were a success! They reminded me of rhubarb crisp, but not as sweet (in a good way). Both kids liked them, and agreed they would eat them for snack (success!). They were easy enough to make, and being egg-free there is the extra bonus of keeping out the risk of salmonella when you inevitably eat the raw dough! And getting sick because of cookie dough would be sad…thankfully, not speaking from experience.