Rhubarb Oatmeal Cookies

Cookies with oats on cooling rack with rhubarb beside them.

These rhubarb oatmeal cookies are sweet and tangy! These are flourless cookies made with beautiful bright pink rhubarb, this is a must-make in the rhubarb season (spring through late summer). Soft and chewy these are like a rhubarb crisp in cookie form!

Prep Time20

Cook Time10

Total Time30

Servings: cookies

Author: Danika Vanderpyl

Equipment

1 blender or food processor

Ingredients

2 cups rolled oats or quick oats
½ teaspoon baking soda
¼ teaspoon salt
1 ½ teaspoon cinnamon
1 ⅓ cup rhubarb chunks
⅔ cup coconut sugar brown sugar
1 egg
3 tablespoon oil I used melted coconut or olive oil
1 tablespoon water

Instructions

Preheat the oven to 375 degrees Farhrenhiet (190 C).
Grind oats + dry ingredients: Start by placing 1 cup of the oats (half of them) into a blender or food processor. Start the machine on low and turn the power to high until the oats grind into a flour like substance.
Pour the blended oat flour into a medium bowl. Add the rest of the oats, baking soda, salt, and cinnamon and stir until combine.
Make the rhubarb smaller: Place chunks of rhubarb into the food processor or blender, pulse until they become small bite sized pieces. Or you can chop it small but you want it finely diced.
Mix everything: In a large mixing bowl place the sugar, egg, oil, and water, mix well. Add the oat mixture to this sugar mixture, along with the small pieces of rhubarb. Mix well and let the batter sit for 5 minutes. Using a cookie scoop or a large tablespoon drop cookies onto a baking pan that is covered with parchment paper or a silicone mat.
Bake: Put the cookies in the oven at 375 degrees Farhrenhiet (190 C) for 8-10 minutes, they will look puffy and a moist but not super wet. Let them sit on the pan for 5 minutes before removing them to a cooling rack.
Storage: Keep cookies in a container for 3 days at room temperature, or place them in the fridge to stay fresh up to 5 days.

Notes

Freezing: They can also be frozen after baking. Place them in an airtight bag or container, freeze and enjoy within 6 months. To thaw, leave them at room temperature for a couple of hours.

Nutrition