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 of cookies. Plus they have 0 refined sugar.
The chopped rhubarb and oats provide great texture, while the mashed banana and creamy peanut butter provide sweetness and thickness. Serve these pretty cookies with a glass of milk or a cup of coffee as a delicious treat.
My few comments on the ingredients + don't forget to read the Tips section!
The full recipe and ingredients can be found in the recipe card below this post.
- 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 - Freshly diced rhubarb stalks. No need to peel it, 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. Or go for dairy-free dark chocolate chips which will add extra depth of flavor to your rhubarb cookies. 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.
📋How to tell if 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.
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.
- 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.
- Texture notes. Rhubarb cookies are soft and have a chewy texture. However once stored for several days they will start to harden, so it is best to bake as much as you'd consume or rather freeze the unbaked cookie dough.
- Feel free to omit the chocolate chips if you prefer, but they truly enhance the delightful sweetness of these cookies. Without them, the cookies may miss out on a delicious element. However, if you still want to skip the chips, I suggest opting for the ripest banana you can get your hands on. Ripe bananas are bursting with natural sweetness that can certainly make up for the absence of chocolate.
- Old-fashioned rolled oats are best for these cookies as they provide a chewier texture than quick oats.
- Cookie scoops are a great tool to use for creating uniform-sized cookies. I suggest a medium cookie scoop.
- 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.
- Almond extract can be added to the cookie for extra flavor.
- Lemon zest can be added to the dough for lemon rhubarb cookies.
📋 JULIA'S TIP These cookies are naturally sweetened by the mashed banana and mini chocolate chips, but you could also sweeten these cookies by adding vanilla syrup, maple syrup, or sugar (white or dark brown sugar).
How Long Does Rhubarb last?
Or you can also store the stalks in the refrigerator as rhubarb will last for up to 2-3 weeks. My best tip for storing rhubarb or any veggie is to always store them unwashed. Once you wash them they will start to rot and become wilted fast.
Wrap the rhubarb in damp paper towels or a kitchen towel to retain moisture and transfer it to a large airtight container. Close the lid tightly.
Freeze it! You can also freeze rhubarb in an airtight container for up to 6 months. I like to cut them into smaller chunks before storing them.
Rhubarb chocolate oatmeal cookies can be enjoyed plain or paired with vanilla ice cream, whipped cream, and a cozy cup of tea, coffee, or spiced latte.
Chocolate oatmeal cookies can be dusted with powdered sugar or topped with a sweet frosting, cream cheese frosting, vanilla glaze, or icing. Melted chocolate can also be drizzled over these cookies for added decadence.
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.
Why Rhubarb Works In Cookies
Rhubarb adds a distinct tart flavor to cookies which provides a good balance to the sweetness in cookie dough as well as other rich cookie ingredients, such as butter.
Rhubarb also provides moisture in these cookies due to the high water content - ideal for oatmeal cookies which tend to be dry sometimes. Be mindful that too much excess water from the rhubarb can make the cookies overly soft and cake-like, so it’s good to drain excess liquid from the rhubarb before adding the fruit to the cookie dough.
Apart from flavor and moisture, rhubarb adds a delicious texture and can be added to the cookie dough freshly diced, frozen, or stewed, depending on the outcome desired. The bright pink bits of rhubarb in these cookies make them look irresistible!
How Rhubarb’s Flavor Complements the Cookie Dough
The tart flavor of rhubarb helps to balance the sweetness and richness of cookie dough. Rhubarb also has a distinct flavor, pairing well with vanilla, strawberry, ginger, orange, cardamom, cinnamon, and other berries.
Benefits of Using Rhubarb in Baking
Rhubarb adds flavor, texture, and nutritional value to baked treats like cookies, dessert bread, and pies. Adding rhubarb to your baked treats instantly offers a boost of vitamins K and C, minerals, and healthy dietary fiber.
Rhubarb also adds natural sweetness, allowing you to reduce the amount of white sugar in rhubarb desserts. The tartness in rhubarb also intensifies while it's baked!
It's also a very versatile ingredient for baking, allowing you to add it straight to dough or pastry or to be used in jams, sauces, compotes, or fillings.
While rhubarb is always best used while in season, it can also be used frozen all year round in your baking!
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.
Traditional oatmeal cookies are typically healthy cookies since they include ingredients such as old-fashioned oats and fruit. The oats and rhubarb in these cookies provide a good source of fiber which will keep you feeling fuller for longer. Making your own cookies is also a healthier option, as you can control the ingredients used.
Cookies will become stale over time as moisture evaporates, resulting in dry and hardened cookies. Keep an eye on those cookies while in the oven to prevent overbaking.
Yes! It still provides an array of nutrients (see above) that remain (most of them) in the rhubarb after baking as well.
When using rhubarb in a baking recipe, you usually don't need to peel it. The bright red or pink stalks are what you'll use 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! But it is generally quite sour and sometimes bitter, but the light tartness of rhubarb 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.
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Rhubarb and Chocolate Chip Oatmeal Cookies
- 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
- 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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)