📖 Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This will prevent sticking and make cleanup a breeze.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. If you're doing it by hand, get ready for a little arm workout!
3. Beat in the egg and vanilla extract until well combined. Make sure the egg is fully incorporated before moving on to the next step.
4. In a separate bowl, whisk together the flour, protein powder, baking soda, and salt. Whisking ensures that the dry ingredients are evenly distributed, which is key for a good cookie texture.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix – this can lead to tough cookies.
6. Fold in the diced rhubarb. Gently fold it in so that it doesn’t break apart too much and evenly incorporates throughout the dough.
7. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie. These cookies don’t spread too much, but it's always good to give them a little breathing room.
8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Keep an eye on them – ovens vary, so they might need a minute or two more or less.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking while they’re still soft.
10. Enjoy your Rhubarb Protein Power Cookies! Store them in an airtight container at room temperature for up to 3 days. If they last that long, that is.