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 oatmeal.
And the best part is that you only need 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, healthy oatmeal cookies, banana chocolate oat cookies or coconut cookies next time.
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Ingredients
- 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.
Step by step photos can be found below the recipe card.
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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.
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Recipe Card
4-Ingredient Rhubarb Oatmeal Cookies
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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
INSTRUCTIONS
- 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. 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.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Instructions Step By Step
- 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.
FAQs
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.
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.
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.
Sure, you can! Rhubarb is generally quite sour and sometimes bitter, but its light tartness is perfect for baking and balancing the sweet flavors.
Yes, rhubarb plants are perennial, meaning they can regrow year after year. This makes them a handy plant addition to your garden.
More Oatmeal Cookie Recipes ( All Gluten Free!)
- No Bake Oatmeal Cookies - one of my favorite cookie recipes when I have 0 power to make a snack.
- The Best Healthy Oatmeal Cookies
- No Sugar Added Healthy Breakfast Cookies
- Coconut Oatmeal Pecan Cookies
For all baking recipes, hop on to our Desserts collection.
Tara_Lynn
I must say, Julia, your take on rhubarb oatmeal cookies is both innovative and delightful. I experimented with your recipe, adding a touch of cinnamon, and it was a hit on my blog. Thanks for the inspiration!
JonasK
I'm all for trying new recipes, especially when it comes to cookies. Got all excited about the rhubarb part, then realized, I have no idea where to find fresh rhubarb. Any tips?
Alex_92
Rhubarb in cookies? Sounds like something my grandma would love, no offense. Guess I'm more of a chocolate chip kind of person.
SammyT
Give it a try, Alex. You'd be surprised how good they are. Rhubarb's not just for pies, ya know.
Davey_J
Just baked these cookies and wow, they’re tasty! Never would have thought to put rhubarb in cookies, but it’s a game changer. Hats off to you, Julia!
Julia
thank you Davey!
Emily F.
Love the idea of rhubarb oatmeal cookies! They were delicious!
Julia
thank you Emily!
Reba Fisher
can you use frozen rhubarb
Julia
Fresh is better, I haven't tried with frozen just yet. If you do, make sure to thaw properly to remove the excess water.
Julia | The Yummy Bowl
Just 5 ingredients and no chilling required, you can easily make these chocolate chip oatmeal cookies with rhubarb.