Rhubarb and Chocolate Chip Oatmeal Cookies
This rhubarb chocolate oatmeal cookie recipe is a great way to use up excess rhubarb season, creating a chewy cookie with small pieces of rhubarb, chocolate chips and oatmeal. And the best part, is that you only need 5 simple ingredients for this small batch cookies.
INGREDIENTS
- 1 ripe banana, about ½ cup mashed
- ¾ cup old fashioned oats
- ¼ cup creamy peanut butter
- ¼ cup rhubarb, fresh, diced
- 3 tablespoons mini chocolate chips
INSTRUCTIONS
- In a large bowl, mash the banana and add oats. Whisk to combine (I used spatula) and stir in peanut butter. Mix everything until all ingredients combined. Fold in chips and rhubarb pieces. You can also use a stand mixer or electric mixer on medium speed, but be careful not to overmix.
- Scoop about 1 ½ tablespoons of cookie dough on to baking sheet lined with parchment or wax paper. The batter will be somewhat wet. Once you arrange the cookie dough on a baking sheet, gently, with your fingers shape each cookie into more uniform and rounded shapes. This is optional but all so much more to cookies once baked.
- Bake for 12-15 minutes at 350 F. Mine are usually ready at 15-minute mark.
- Let the cookies cool on baking sheet for 5 minutes before transferring them onto wire rack to cool completely. Enjoy warm or at room temperature.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 106kcalCarbohydrates: 13gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 1mgSodium: 35mgPotassium: 122mgFiber: 2gSugar: 6gVitamin A: 23IUVitamin C: 1mgCalcium: 16mgIron: 1mg
Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!