Healthy Rhubarb Oatmeal Cookies

This rhubarb oatmeal cookie recipe is a great way to use up excess rhubarb season, creating a chewy cookie with small pieces of rhubarb, chocolate chips, and oats.

And the best part is that you only need 4-5 simple ingredients for this small batch of cookies. Plus they have 0 refined sugar.

Looking for more easy cookie recipes with chocolate? Try my favorite macadamia nut cookies, oatmeal cookies, banana chocolate oat cookies or coconut cookies next time.

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Ingredients for Rhubarb Oatmeal Cookies

Banana - 1 ripe banana is about ½ cup mashed. Super ripe banana=super sweet and flavorful cookies!
Old fashioned oats - or you can use quick oats (unsweetened). Oats are naturally GF, however many brands do have gluten in them from processing facilities. Please read the packaging labels carefully.
Creamy peanut butter - Choose unsweetened for a healthier choice. Almond butter can be used instead. You can also use a good quality natural peanut butter (just salt and peanuts) but not every brand will be suitable here and may dry out your cookies.
Fresh rhubarb - Use reshly diced rhubarb stalks. No need to peel them, however you do need to remove any tough fibrous strings in the rhubarb before chopping it. You don't want these in cookies.
Mini chocolate chips - I used semi-sweet chocolate chips but we also love the combination of white chocolate chips with rhubarb. Vegan chocolate chips or cocoa nibs (which by the way are amazing and have no sugar but taste slightly bitter) can be used as well.
Typically I add 1-2 teaspoons of vanilla extract to cookies, but I wanted to limit the ingredients here to make it very easy and budget-friendly. Feel free to add 1 teaspoon if you like.

📋 You can find the full ingredient list in the Recipe Card below the article.

How To Make Rhubarb Oatmeal Cookies

In a large bowl, mash the banana and add oats. Whisk to combine (I used spatula) and stir in peanut butter.
Mix everything until all ingredients combined. Fold in chips and rhubarb pieces. You can also use a stand mixer or electric mixer on medium speed, but be careful not to overmix.
Scoop about 1 ½ tablespoons of cookie dough on to baking sheet lined with parchment or wax paper. The batter will be somewhat wet.
Once you arrange the cookie dough on a baking sheet, gently, with your fingers shape each cookie into more uniform and rounded shapes. These cookies don't spread as much so you can shape them as desired right away.
Bake for 12-15 minutes at 350 degrees Fahrenheit. Mine are usually ready at the 15-minute mark.
Let the cookies cool on a baking sheet for 5 minutes before transferring them onto a wire rack to cool completely. Enjoy warm or at room temperature.
Have leftover rhubarb? For more things to make with rhubarb try our strawberry rhubarb jam or strawberry rhubarb crisp next.

oatmeal cookies with rhubarb cookie dough balls

Tips

Make sure that rhubarb is ripe before mixing it with other recipes. How to know that rhubarb is ripe? Look for long stalks rather than the deep red color as it is often not the indicator of ripeness. The color actually means rhubarb variety. The stalks need to be firm and leaves without damage.
Feel free to omit the chocolate chips if you prefer, but they truly enhance the sweetness of these cookies. Without them, the cookies may miss out on a delicious element.
Old-fashioned rolled oats are best for these cookies as they provide a chewier texture than quick oats.
Flattening the cookie dough balls slightly before baking the cookies will help them spread evenly for the best results.
Only bake these cookies until they are slightly golden brown on the edges but still soft in the center.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely. This will help prevent the freshly baked cookies from falling apart.

Freezing And Storing Instructions

To Store. These chocolate oatmeal cookies remain soft for several days. Cool the cookies before storing them completely. Store in an airtight container at room temperature for 2-4 days or refrigerate for longer.
To Freeze. Let the cookies cool and store them in the freezer for 2-3 months.
To Freeze Unbaked Cookie Dough. Roll it into balls and flash freeze on a baking sheet until the cookies become firm. Transfer to an airtight container and freeze for 2-3 months. When ready to bake, defrost in the fridge overnight, let come to room temperature and continue with recipe instructions for baking.

Before You Head Out

If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️

Recipe Card

Julia

4-Ingredient Rhubarb Oatmeal Cookies

5 from 8 votes

This rhubarb chocolate oatmeal cookie recipe is a great way to use up excess rhubarb season, creating a chewy cookie with small pieces of rhubarb, chocolate chips and oatmeal. And the best part, is that you only need 5 simple ingredients for this small batch cookies.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Total Time 35

Servings: 9 cookies

Course: Baking, Cookies, Dessert

Cuisine: American

Calories: 106

Ingredients Method Nutrition Video Notes

Ingredients

1 ripe banana about ½ cup mashed
¾ cup old fashioned oats
¼ cup creamy peanut butter
¼ cup rhubarb fresh, diced
3 tablespoons mini chocolate chips

Method

In a large bowl, mash the banana and add oats. Whisk to combine (I used spatula) and stir in peanut butter. Mix everything until all ingredients combined. Fold in chips and rhubarb pieces. You can also use a stand mixer or electric mixer on medium speed, but be careful not to overmix.
1 ripe banana, ¾ cup old fashioned oats, ¼ cup creamy peanut butter, ¼ cup rhubarb, 3 tablespoons mini chocolate chips
Scoop about 1 ½ tablespoons of cookie dough on to baking sheet lined with parchment or wax paper. The batter will be somewhat wet. Once you arrange the cookie dough on a baking sheet, gently, with your fingers shape each cookie into more uniform and rounded shapes. This is optional but all so much more to cookies once baked.
Bake for 12-15 minutes at 350 F. Mine are usually ready at 15-minute mark.
Let the cookies cool on baking sheet for 5 minutes before transferring them onto wire rack to cool completely. Enjoy warm or at room temperature.

Nutrition

Calories: 106kcalCarbohydrates: 13gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 1mgSodium: 35mgPotassium: 122mgFiber: 2gSugar: 6gVitamin A: 23IUVitamin C: 1mgCalcium: 16mgIron: 1mg

Video

Notes

To Store. These chocolate oatmeal cookies remain soft for several days. Cool the cookies before storing them completely. Store in an airtight container at room temperature for 2-4 days or refrigerate for longer.

To Freeze. Let the cookies cool and store them in the freezer for 2-3 months.

To Freeze Unbaked Cookie Dough. Roll it into balls and flash freeze on a baking sheet until the cookies become firm. Transfer to an airtight container and freeze for 2-3 months. When ready to bake, defrost in the fridge overnight, let come to room temperature and continue with recipe instructions for baking.

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Note: Nutrition information is estimated and varies based on the products used.

Full Nutrition Disclaimer can be found here.

FAQs

How does oatmeal affect cookies?

The old-fashioned oats in these cookies add soft texture, thickness, good dietary fiber, and chewiness.

It also pairs well with chopped nuts, chocolate chips, and fruit added to the cookie dough.

Why do my oatmeal cookies get hard?

As moisture evaporates, cookies will become stale over time, resulting in dry and hardened cookies. Keep an eye on those cookies while in the oven to prevent overbaking.

Do you peel rhubarb?

When using rhubarb in a baking recipe, you usually don't need to peel it. You'll use the bright red or pink stalks in your cooking, while the leaves should be removed and discarded since they're not edible.

Rhubarb skin is thin and tender when cooked, so there's usually no need to peel it. However, any tough or fibrous strings on the surface, should be removed with a vegetable peeler.

Can you eat raw rhubarb?

Sure, you can! Rhubarb is generally quite sour and sometimes bitter, but its light tartness is perfect for baking and balancing the sweet flavors.

Is rhubarb a perennial?

Yes, rhubarb plants are perennial, meaning they can regrow year after year. This makes them a handy plant addition to your garden.