|
Rhubarb, coconut, banana sandwich cookies |
Mother's Day weekend I picked a bouquet of rhubarb for my sister. I also made a rhubarb upside-down cake for Dale. But I wanted some rhubarb for me. After tasting how sweet the banana coconut cookies were, I decided to try adding rhubarb to them. (As I mixed the ingredients together, I kept thinking of additional twists.) Here is the ingredient list that you will need.
1 1/3 cup finely chopped rhubarb
1/3 cup water
24 drops French Vanilla Stevia (split)
2/3 cup coconut flakes
10 Chocolate nibs finely chopped (Lily's Dark chocolate 55% - sugar free)
2/3 cup coconut flour
2 bananas
1 tsp cinnamon
2 eggs
4 oz cream cheese
2 TBSP butter
1 tsp vanilla
Do you notice the 1/3 and 2/3 cup units? Sorry, but my 1/2 cup measuring cup was dirty in the dishwasher. So I thought that I'd have fun and cook in thirds for a change.
I started out taking the chopped rhubarb, water and 16 drops of stevia together on the stovetop. I brought it to a boil then reduced the heat and let it to reduce.
|
2/3 cup finely chopped rhubarb (times 2) |
With the rhubarb cooling, I mashed the two bananas, added coconut flakes and chocolate. Then I added the rhubarb. When I saw everything in the bowl I thought to myself "cinnamon!" After all, everything is better with cinnamon. MIX it together. After taste testing I wished that I would have prepared more rhubarb.
|
Bananas, rhubarb, coconut flakes, chocolate, cinnamon |
I almost forgot about the coconut flour. I was thinking with the extra moisture of rhubarb that I might not need the eggs. But I could barely get all the coconut flour mixed it because it was so dry.
|
Coconut flour |
Eggs are always a good binder when baking cookies. For people that want a vegan recipe, the eggs are not really needed.
|
2 eggs |
Roll into a ball, place it on a cookie sheet, and form a hole in the top of the ball for filling later. I baked at 375 degrees for about 15 minutes on my stone baking sheet.
|
Prepare the cookies with holes to fill |
While the cookies were baking, I mixed up the cream cheese filling. I actually made two batches on two separate days. The first one I used cream cheese, butter, vanilla and stevia. The second batch, I used cream cheese, milk, and vanilla flavored stevia. (That was better for spreading.)
|
Cream cheese, butter, vanilla and stevia |
I chopped up some walnuts to add to the cream cheese filling for some extra flavor and texture. That was a good choice. (I am thinking that I could sit down and eat the filling without the cookies.)
|
Finely chopped walnuts |
I didn't plan large cookies. The purpose of making healthy cookies is to make them a size that will provide a sweet treat and don't give you too many calories.
|
Cooling and smelling good! |
I gave each cookie a large amount of cream cheese filling. But even with that, I used only one batch of filling. When I made the sandwich cookies, I had to double the filling recipe to make it to the end of the cookies. I also used my small pampered chef scoop instead of the large one so that it made more cookies.
|
Rhubarb, banana, coconut, chocolate chip cookie |
Oh, this is a recipe that is a keeper! Whether you choose to punch a whole that should be filled with cream cheese or flatten them down to make a sandwich cookie it tastes great. Many years ago, I traveled to Japan. When I returned home, I realized that sweets made in America are much sweeter than those made overseas. I think that I'm adapting back to a less sweet treat.
|
Cookies made for sandwich style |