Want delicious oatmeal and dark chocolate cookies with a bit of a twist? Throw some finely chopped fresh rhubarb into the cookie dough and you get a taste sensation with these rhubarb cookies. Perfect for rhubarb season, and the rhubarb really adds a pop of flavor which is a nice surprise in this easy recipe. Loaded with oats, and able to be made without the use of a stand mixer, this is a cookie recipe that will fast make it into your regular rotation.
This recipe will use up about two rhubarb stalks, if you have more left over why not try another of my rhubarb recipes like this Naturally Sweetened Strawberry Rhubarb Compote It goes just wonderfully with a nice scoop of vanilla ice cream or on top of your morning yogurt with a side of granola.
To say we are obsessed with these rhubarb cookies would be an understatement! Three batches in for the week and we are still wanting more (yes I know that's a lot of cookies, but it's cold outside, and the oven warms up the kitchen?!?)
Super simple to make, these cookies are:
- Dairy-free: depending on the chocolate chips you use of course;
- Made without brown sugar: we use coconut sugar instead;
- Made without the need for a stand mixer or electric mixer: all you need is a good whisk and a good spatula;
- Nut-free: although you are more than welcome to add nuts if you want, pecans go wonderfully with dark chocolate and rhubarb;
- Kid-friendly: even my rhubarb naysayers came back a second, third (ok, and fourth) time.
They are also delicious and offer a great twist with the almost sour flavor from the bright pink bits of rhubarb studded throughout which cut through the richness of the dark chocolate.
The best thing about these rhubarb cookies is how easy they are to bring together. You won't even need a stand mixer or other electric mixer.
A good strong elbow, a whisk, and a spatula will have you ready to go.
In a large bowl mix the coconut oil, sugar, vanilla, and egg together until it is smooth and creamy. If you are making these cookies in colder weather then you will want to soften the coconut oil gently in the microwave before adding it to the mix as it will likely be solid.
Simply measure out what you need, pop it into a microwave-safe bowl, and heat for about 20-3- seconds until softened but not melted.
Combine the flour with the other dry ingredients in a separate medium bowl until well combined and then add to the wet mixture. You are going to need a bit of elbow grease and a spatula or a wooden spoon here as the mixture will seem quite dry and might be hard to bring together. But it will don't worry.
Once combined, add in the rhubarb, oats, and chocolate chips and give it all a good mix again until everything is combined.
At this stage, you want to use a medium cookie scoop or rough tablespoons of batter and place them on a prepared baking sheets.
If you want super crispy cookies then use the spoon to push down the tops of the cookies so they are flatter, and if you like them with a soft texture in the middle then leave them heaped.
Pop the scooped cookies into the fridge while the oven is heating. This makes them crispier on the outside when they are baked.
The cookies are ready when they are golden brown and the edges of the cookies are nice and crispy.
Tips, Tricks, and Substitutions
I use a good quality all purpose flour for these cookies, but they would also work with some gluten-free blends if that is something you need.
Line the cookie sheets with parchment paper or a silicone baking sheet to prevent them from sticking to the baking sheet. You will likely need to use two baking sheets to give all of the cookies enough time to spread whilst in the oven.
Allow the cookies to cool completely on a wire rack before eating. They become crispier on the outside as they cool, and this will also prevent you from burning your tongue on the melty goodness that is warm chocolate chips.
If rhubarb is not in season or not available why not try one of these substitutions to make equally good cookies:
- dried cranberries
- goji berries
- pomegranate arils
- fresh raspberries
Any fruit that has a little zing to it will give that same contrast with the dark chocolate that we are looking for in this recipe.
Want to make the ultimate breakfast cookies? Why not try adding a cup of chopped nuts to really amp up the goodness in these rhubarb cookies.
How To Store Cookies and Freezing Tips
Leftover cookies will last for about 3-5 days if stored in an airtight container at room temperature.
Tip: allow the cookies to cool completely before storing.
They can also be frozen for about 6 months if stored correctly. Remember to write the name of the cookies and the date added to the freezer when you are packing them up so you don't end up with a freezer surprise.
How To Serve Oatmeal Cookies
You can also use two cookies to make an ice cream sandwich like I do with these flourless refined sugar-free peanut butter cookies or for decorating a milkshake like this strawberry milkshake.
Frequently Asked Questions
Yes. Substitute the all purpose flour with a gluten-free blend suitable for baking. Be sure to check the packaging on the oats to make sure they are gluten-free also.
Yes. Allow them to cool completely before freezing in a single layer and then transfering to a Ziploc bag or other freezer-friendly container. They should last about 6 months in the freezer.
Make a lot of rhubarb cookies! You can also make a simple rhubarb compote to use on ice cream and yogurt and can also be frozen to be used later in the year when rhubarb is no longer in season.
Dark Chocolate and Rhubarb Cookies
- ½ cup softened coconut oil
- ⅔ cup coconut sugar
- ½ teaspoon pure vanilla extract
- 1 large egg
- ¾ cup all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon sea salt
- ½ cup dark chocolate chips
- 2 stalks rhubarb chopped finely
- 1 cup rolled oats
- Add the coconut oil, coconut sugar, vanilla extract and egg to a large mixing bowl. Cream them together until as smooth as possible
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and sea salt
- Stir the flour mixture and the coconut oil/sugar mixture together until just combined. Add in the oats, chocolate chips, and rhubarb. Mix well with a spatula to combine.
- Scoop tablespoon sized balls of the cookie batter onto a baking tray lined with parchment paper or a silicone baking sheet (you should get about 16 cookies). Pop the tray with the cookies into the fridge/freezer for about 20 minutes while the oven is heating. This will make the cookies crispier when baked.
- Whilst the cookies are in the freezer, pre-heat the oven to 350F (175C).
- Pop the cookies into the preheated oven and bake them for about 14 minutes, until they are just beginning to look golden on the edges.
- Remove from the oven and leave them to sit on the baking sheet for five minutes, before transferring them to a wire rack to cool completely.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.