Rhubarb Chocolate Chip Cookies are an moist, cake like cookie with sweet, tangy rhubarb and plenty chocolate chips! You can customize these cookies by addidng in whatever extra goodies you like; white or milk chocolate chips, walnuts, pecans! Either way they are the perfect summer cookie!
A few years ago I must have thought I was going to be a really ambitious person. I divided my rhubarb plant into two plants so I would have plenty of rhubarb for making Rhubarb Cinnamon Struesel Muffins, Blueberry Rhubarb Dump Cake, Rhubarb Cobbler Cake, Rhubarb Blueberry Jam, and Rhubarb Pancake Syrup.
See! I have really good intentions of putting all that rhubarb to good use. Then life happens! Summer arrives and I’d rather be outside playing than making rhubarb jam!
Regardless of how much summer working and playing happen at my house, one thing is for sure…we NEED dessert every single day! I guess what I’m saying is I make time for dessert no matter what else gets accomplished, or doesn’t get accomplished! Rhubarb Chocolate Chip Cookies are just right for a yummy summer recipe!
NOTE: This recipe was originally published in June of 2013. The photos were updated in July 2018. The recipe remained the same!
To be completely honest with you I must admit two of my boys turn their little noses up at the thought of eating rhubarb. My Rhubarb Cookie making is something I have to plan out! If they see me getting the rhubarb out they won’t even touch one of those cookies, at all! As I’m sitting here typing I’m wondering what’s so bad about that? I’m drawing a blank here!
The truth is, they’ve eaten many, many dozens of Rhubarb Cookies and never complained at all. In fact, they gobbled all the cookies up lickity split! Of course they didn’t know they were eating rhubarb and I didn’t tell them!
So, at the end of the day they have a love hate relationship with rhubarb cookies; they love them when they don’t know what they’re eating, they hate the cookies when they know! Crazy kids!
How chop rhubarb for cookies!
Check out my Rhubarb Cinnamon Streusel Muffin recipe for tips on chopping rhubarb! It has all the details! My favorite method for these cookies is the food processor method.
You guys, it’s hard to make chopped rhubarb look appetizing, but I thought I’d include this picture so you can see about how finely I chop the rhubarb.
How do I customize cookies?
For this cookie recipe you can customize it to your own tastes. Here are a few add in options. You can choose what kind of chocolate chips you’d like. Then substitute the other options for the raisins!
- white chocolate chips
- semi sweet or milk chocoalte chips
- walnuts or pecans
These cookies are fantastic with either vanilla extract or almond extract. I love them both! If you are looking for a milder flavor stick with vanilla, if you want something a little more flavorful go with almond!
Baking a storing cookies!
This recipe makes quite a few cookies! After cookies have cooled on a wire rack store them in an airtight container for up to three days. If cookies start to dry out a bit, add a slice of bread. It will soften them right up!
Rhubarb Chocolate Chip Cookies are one of the treats I take to my boys when they are working on the farm. Of course boys are always giddy when mama shows up with a plate of cookies to share!
There’s something amazing about tangy, sweet rhubarb mixed with cinnamon and of course chocolate! You can’t leave out the chocolate! The oats make them cookies feel a little bit like a fruit crisp to me, except better because it has chocolate! Yes, I’m addicting!
Grab the Rhubarb Chocolate Chip Cookies recipe!
Here’s the printable recipe, or pin it for later! If you have a rhubarb plant I have a feeling you are always looking for scrumptious ways to use it up! These cookies will hit the spot for sure!
Rhubarb Chocolate Chip Cookies
- 2 cups rhubarb diced
- 2 eggs
- 2 cups sugar divided
- 1 cup real butter softened
- 1 teaspoon vanilla or almond extract
- 3 1/2 cups flour
- 2 1/2 cups quick cooking oats
- 2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 3 cups chocolate chips
- 1 cup raisins optional
- Preheat oven to 400 degrees.
- Cream eggs, butter, 1 1/2 cups sugar and vanilla extract until fluffy. About 2 minutes.
- Add diced rhubarb and 1/2 cup sugar in blender. Blend until pureed. Pour into creamed ingredients. Mix together.
- Sift flour, salt, soda and cinnamon into creamed mixture. Add quick oats. Mix until incorporated. Add chocolate chips and raisins. Mix together.
- Bake for 8 minutes.