i stumbled across an IP approved recipe for oatmeal cookies here:
so i thought i might give them a try~
then i stumbled across this recipe for rhubarb cookies!!
so i thought hmmmm..... and my results were what i am calling:
RHUBARB GINGERSCOTCH WHOOPIE PIES!!!
1/2 cup rhubarb, (diced in 1/2 inch or smaller pieces) tossed with 1 tablespoon stevia
this is what i used:
Bobs Red Mill Rolled Oatmeal
1 package Ideal oatmeal
1 package Ideal butterscotch pudding
1/8 cup rolled oats
1/4 tsp sea salt
sprinkle cinnamon to taste
1 tsp baking powder
2 tsp ginger from the tube
one egg white, slightly whipped
1 tsp vanilla
1 tbsp almond roca SF syrup
* If needed…enough water to get a cookie dough texture (i used 1/2 cup)
Toss rhubarb with stevia to coat and let sit while making the cookie batter.
Combine dry ingredients. Once all dry ingredients have been well mixed stir in the egg white, vanilla, almond roca syrup and rhubarb pieces and any juices from the rhubarb.
then add water to get cookie dough texture. i ended up using 1/2 cup water.
Spray your cookie sheet pan lightly olive oil Pam spray and place 12 cookies on sheet. I rolled them into little balls and then flattened them slightly using my fingertips...i dipped my fingertips into water to keep them from sticking to the cookie dough!!
Bake at 325 for 5-10 minutes or desired degree of moisture. Test center of cookie with toothpick to see if baked.
Allow cookies to cool slightly on the pan before transferring to a wire rack to cool completely.
you can eat them like this....6 cookies = 1 serving....
be a devil like me and make whoopie pies using this: