Dark Chocolate and Rhubarb Cookies
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 using up rhubarb when it is in season, and really adds a pop of flavor which is a nice surprise. 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.
Servings: 16 cookies
Calories: 145kcal
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
Baking sheets
If you don't have a huge baking sheet, then you will want to do this on two baking sheets (or in two batches), or they will stick together when they spread.
Storing and Freezing
Allow the cookies to cool completely before storing in an airtight container for 3-5 days. Cookies can also be frozen. Freeze in a single layer before transferring to a Ziploc bag or freezer friendly container for up to 6 months.
Nutrition
Calories: 145kcal | Carbohydrates: 15g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 126mg | Potassium: 81mg | Fiber: 2g | Sugar: 5g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg