Go Back
Print
Sugar-Free Strawberry Rhubarb Thumbprint Cookies
Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
 
Servings: 12 Cookies
Ingredients
Strawberry rhubarb compote:
  • 1 cup rhubarb fresh or frozen
  • 1 cup strawberries fresh or frozen
  • ¼ cup water
  • 12 Medjool dates about 1 cup, pitted and chopped or torn into small pieces
  • ½ teaspoon vanilla extract
Cookies:
  • 2 cups whole grain spelt flour or whole wheat flour
  • ½ cup rolled oats
  • 1 teaspoon baking soda
  • ½ cup margarine or butter melted
  • 1 large egg
  • 1 cup of strawberry rhubarb compote + leftover compote for topping recipe above
Instructions
  1. In a small pot, add rhubarb, strawberries, water, dates and vanilla. Bring to a boil, then simmer over medium heat for 4 minutes or until the mixture thickens and the rhubarb and dates break down. Mash with a fork. Let cool.
  2. Preheat oven to 350˚F. Line a baking sheet with parchment paper.
  3. In a large mixing bowl, combine flour, oats and baking soda. Add the melted butter, egg and 1 cup of the strawberry rhubarb compote. Mix all the ingredients together.
  4. Make 12 cookies and place them on the prepared sheet. Press your thumb in the center of each cookie to make a small dent. Place a spoonful of leftover strawberry rhubarb compote on top of each cookie.
  5. Bake at 350˚F for 12 minutes. Let cool and enjoy!
Recipe Notes

If using unsalted butter, add ¼ teaspoon salt.