We have been picking up a lot of rhubarb lately! So I have been trying to figure out how I can get creative with it in the kitchen. A sweet & crunchy rhubarb crumble was first…now I am coming at you with a mouthwatering chewy rhubarb oatmeal raisin cookies.
Oatmeal raisin cookies have got to be my favorite type of cookie. I used to always get one with my mom when I was a kid at our local coffee shop. It was chewy, sweet, and I absolutely loved the texture of the whole oats and gooey raisins.
These cookies combine my favorite cookie with the holy grail of sweet summer vegetables: rhubarb. A chewy and soft cookie embedded with whole grains, oats, raisins, and stewed rhubarb.
These cookies use easy to find ingredients and taste even better than the traditional oatmeal raisin cookies that you get at a coffee shop. Remind me just of my childhood.
Pair it with a glass of non-dairy milk or crumble it over ice cream…delectable!
These cookies are…
- whole grain
- 100% vegan
- oh so delicious!
Rhubarb Oatmeal Raisin Cookies
By: Taavi Moore Makes: 18-19 cookies
- 1 cup chopped rhubarb
- 1 1/5 cups whole wheat flour
- 1 cup rolled oats
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 3/4 cup organic cane sugar
- 1/2 cup brown sugar
- 3/4 cup melted coconut oil
- 1 tsp lemon juice
- 1 flax egg (1.5 tbsp flaxseed meal + 3 tbsp water)
- 1 tsp vanilla extract
- 1/3 cup raisins
- Preheat oven to 350 degrees. Line two baking sheets with a silicone baking mat or parchment paper.
- In a small saucepan, add the chopped rhubarb and 2 tbsp of water. Turn the stove to medium-low and cook for 7-8 min. or until very soft (mashable). Stir frequently to prevent burning. Transfer to a small bowl and set aside.
- In a small bowl, whisk together flaxseed meal and water to make the egg. Set aside for 5 min.
- In a large mixing bowl, whisk together the flour, oats, baking soda/powder, salt, and spices until incorporated. In a smaller mixing bowl, whisk together the oil and sugars until smooth. Add the rest of the wet ingredients, including the flax egg. Mix until incorporated.
- Pour wet mixture into dry. Using a spatula, stir to combine. Fold in the raisins and rhubarb. That is ok if you mash the rhubarb while stirring it actually gives it a better texture while baking.
- Using an ice cream scooper, scoop up even amounts of dough onto your baking sheets. Slightly press down with the palm of your hand. Bake for 15-17 min. or until golden brown. Let rest for 5 min. on the baking sheet then transfer to a cooling rack.
I have a whole bunch of rhubarb laying around and this is just a perfect way to use it up 🙂 thank you for sharing!
My mom gives these cookies a 16 out of 10!!!!!!! My brother can’t stop eating them…..me? Haha —-I’m hoarding —- AND MAKI G ANOTHER BATCH !!!!!!! Thank you for posting. They are truly soft and chewy. I added a little almond flour and sweet brown rice flour because my dough was a little too wet, but that made them even better! Oh, yeah, I used cranberries sweetened with apple juice instead of raisins. Yum yum
So great to hear!