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
- raisins
- craisins
- coconut
- 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!
- 2 cups rhubarb, diced
- 2 eggs
- 2 cups sugar, divided
- 1 cup real butter, softened
- 1 teaspoon vanilla or almond extract
- 3½ cups flour
- 2½ cups quick cooking oats
- 2 teaspoon baking soda
- 1 teaspoon salt
- 1½ teaspoons cinnamon
- 3 cups chocolate chips
- 1 cup raisins (optional)
- Preheat oven to 400 degrees.
- Cream eggs, butter, 1½ cups sugar and vanilla extract until fluffy. About 2 minutes.
- Add diced rhubarb and ½ 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.
mandie medalen says
June 19, 2014 at 7:17 pmI like this recipe. Only change I made was to cook the rhubarb for a few minutes until soft as my blender is on the fritz. They are great cookies.
Amy Engberson says
July 3, 2014 at 7:40 pmThanks! These cookies are a must make every spring when the rhubarb finally gets ready! I’m sure cooking the rhubarb for a bit worked great!
Andrea says
June 24, 2014 at 8:38 amHi. Trying your recipe for the first time. Little confused. the recipe calls for vanilla extract and the directions say almond extract. Which one is preferable?
Amy Engberson says
July 3, 2014 at 7:38 pmOops! This is one of the first recipes I put on my blog! I have used both and either one works fine. I think I prefer the almond extract! Good luck!
Becky says
May 29, 2015 at 2:37 pmI don’t have a blender, just a 3-cup food processor. Do I have to put the sugar in with the rhubarb when I puree it or can I mix it in afterwards?
Amy Engberson says
June 12, 2015 at 7:05 amBecky, I’m sure you could add the sugar afterwards. I don’t think it would really change anything. Let me know how it goes if you try it!
Tabi says
February 5, 2017 at 10:48 amThis recipe says in the instructions to add almond extract and then it doesn’t mention the vanilla extract, so is that just a typo? I am confused!
Amy Engberson says
February 6, 2017 at 4:37 pmYes, it is a typo! Thanks for catching it! You could use either vanilla or almond extract in this recipe have great results. I like vanilla better!
Connie says
July 17, 2018 at 8:21 amEarlier you responded to Andrea that you preferred the Almond Extract. Do you now prefer the vanilla??
Amy Engberson says
July 19, 2018 at 7:34 pmWell, let’s just say I change my mind all the time! I’ve made them both ways and they are delicious either way. Almond gives them a little bit different flavor than vanilla. Which is my favorite? I guess it depends on the day! You can use either one, but if you like milder flavors I’d suggest vanilla! Hope that helps!
Lindy says
June 6, 2017 at 7:21 pmHi, can these cookies be frozen? This recipe makes a LOT of cookies! They’re yummy. 🙂
Amy Engberson says
June 8, 2017 at 8:34 pmIt does make tons of cookies which can be a fantastic problem! I’ve never tried freezing them but I imagine it would work just fine. Let me know if you try it…I could use a few dozen of these in my freezer for those busy days!
Amelia says
June 11, 2017 at 4:41 pmMade your rhubarb chocolate chip cookies today, they are delicious.
Thank you for shareing your recipe.
Amy Engberson says
June 15, 2017 at 9:45 pmYay! I love those cookies! So happy you enjoyed them too!
Becky Bonar says
May 28, 2018 at 9:18 amQuick question — what size are these? There aren’t any measurements in the instructions. Picture looks like you’ve used a scoop.
Amy Engberson says
May 28, 2018 at 11:39 amHi Becky! I did use a scoop that’s one Tablespoon. You can use a bigger scoop if you’d like you will need to increase the baking time!
Ann Leurquin says
June 1, 2018 at 5:15 pmCan i decrease the sugar?
Amy Engberson says
June 4, 2018 at 9:10 amI’ve never tried decreasing the amount of sugar I use in this recipe. Typically decreasing sugar in cookies recipies makes them drier and crumbly. It usually also makes it so they don’t spread out. These cookies don’t spread much anyway, but they are extra moist. It would be fun to experiment with. let me know how it goes!
Debbie Johnston says
June 21, 2018 at 2:42 pmI have made this recipe twice..I make a half recipe and works just fine. I prefer the almond extract. First time I made the cookies I made them small..They were so good I made them larger this time.
Amy Engberson says
June 24, 2018 at 4:20 pmI’m glad you enjoyed them! I love rhubarb!
Brandy @ Nutmeg Nanny says
July 20, 2018 at 4:10 pmWhat a fun idea for a cookie!
Amy Engberson says
July 21, 2018 at 10:37 pmThanks! I love the tangy/sweet combination in these cookies! Perfect for summer!
Catalina says
July 21, 2018 at 2:43 pmI am so excited to try your recipe! I love all these ingredients!
Amy Engberson says
July 21, 2018 at 10:35 pmI can’t wait for you to try it! Rhubarb is so fun for the summer!
Michelle says
July 21, 2018 at 2:50 pmI would have never thought to put rhubarb in chocolate chip cookies! I bet they’re really good! They look wonderful!
Amy Engberson says
July 21, 2018 at 10:35 pmSince I’m a chocolate addict I knew I needed to come up with a rhubarb recipe that had chocolate in it! Yum!
Anna says
July 21, 2018 at 10:17 pmI’ve never had rhubarb in cookies! I can’t wait to try it!
Amy Engberson says
July 21, 2018 at 10:34 pmYou’re going to love it! It makes them extra special!
Krista says
July 22, 2018 at 8:56 pmThis is a great rhubarb recipe! Great way to use it up for sure!
Amy Engberson says
July 23, 2018 at 4:33 pmThanks! Rhubarb season just doesn’t last long enough!
Erin | Dinners,Dishes and Dessert says
July 23, 2018 at 6:18 pmThese are on my must-make list!
Jessica says
July 24, 2018 at 12:20 pmThis would be such a hit in our house!
Susan says
June 8, 2019 at 8:55 amAt the top of your recipe it says Cook time 1 hour. That might frighten a few people away from making your awesome recipe. Might want to change it to 8 minutes so more of us try it! Keep up the great work – super yummy 🙂
Amy Engberson says
June 11, 2019 at 10:09 pmThat’s a good point! I need to edit this recipe so the baking time more accurately explains the recipe! I hope you enjoy the recipe and I can’t wait for you to visit again and find more yummy things to try!
Susan D Gangl says
June 9, 2019 at 2:57 pmA. Those don’t look like chocolate chips.
B. The page is so interrupted by photos and ads it is unreadable and unusable.
Amy Engberson says
June 11, 2019 at 10:08 pmHi Susan! Those are actually white chocolate chips which might be a little different than semi-sweet, or milk chocolate chips which is likely what you were expecting. I’ve made these cookies with all three kinds of chocolate chips and they are fantastic regardless of which ones I choose!