I’m always on the hunt for cookie recipes that satisfy my sweet tooth and offer a little nutrition, and these Rhubarb Oatmeal Cookies check all the boxes.
They’re soft, chewy, and just the right amount of sweet, with pops of tart rhubarb in every bite.
Made with rolled oats, almond flour, and sweetened naturally with maple syrup, these cookies are easy to love and even easier to make.
Imagine biting into a cookie that combines the delightful tartness of rhubarb with the wholesome goodness of rolled oats and almond flour. These rhubarb oatmeal cookies are not just a treat; they’re an experience that brings together flavors and textures in a way that will make your taste buds dance.
With a hint of cinnamon and a touch of sea salt, every bite is a perfect balance of sweet and savory.
Whether you’re looking for a unique dessert to impress your friends or simply want to enjoy a flavorful snack, these cookies made with maple syrup will satisfy your cravings without the guilt.
The combination of ingredients creates a chewy texture that’s hard to resist, making them perfect for any occasion.
Here’s Why You’ll Love My Rhubarb Oatmeal Cookies
These cookies are hearty, moist, and full of texture thanks to the oats and almond flour. Rhubarb adds a bright, tangy surprise that cuts through the natural sweetness of maple syrup without needing any refined sugar.
They’re gluten-free, dairy-free, and freezer-friendly, making them a great choice for everything from after-school snacks to tea-time treats.
And best of all? You only need one bowl and 10 minutes of prep time!
Exploring the Ingredients
Rhubarb oatmeal cookies are a delightful fusion of flavors and textures. The tartness of rhubarb blends beautifully with the wholesome attributes of rolled oats and almond flour.
These core ingredients come together to create cookies that are not only tasty but also nourishing.
Rolled oats provide a hearty base, adding chewiness and fiber, which complement the soft, tangy rhubarb pieces scattered throughout the dough.
Almond flour contributes a nutty taste and richness that elevates the overall flavor profile while ensuring a gluten-free option for those with dietary restrictions.
Sweetness with Maple Syrup
In this recipe, maple syrup serves as a natural sweetener that enhances the cookies’ flavor without overwhelming it.
This syrup, with its unique taste, brings a depth that pairs exceptionally well with the cinnamon and sea salt.
While sugar might be a common choice in many cookie recipes, maple syrup offers a healthier alternative, providing a delightful sweetness that perfectly balances the tartness of rhubarb.
The combination results in a cookie that is not just a dessert, but a wholesome snack that you can feel good about enjoying.
Texture and Aroma
The baking process transforms the cookie dough into golden delights with a chewy consistency, where the edges become crisp while the centers remain soft and slightly underbaked.
The aroma wafting from the oven, infused with cinnamon and sweet maple notes, is a prelude to the delicious experience awaiting you.
Each cookie is a treat for the senses, showcasing not just a beautiful golden hue but also a texture that captivates with every bite.
The subtle sprinkle of sea salt on top adds an unexpected burst of flavor, enhancing the overall experience.
Perfect for Every Occasion
These cookies make for a perfect dessert at gatherings or a delightful snack to have on hand.
Their unique flavor profile allows them to stand out from typical cookie options, making them a conversation starter among guests.
Enjoy these cookies warm with a cup of herbal tea, coffee, or a cold glass of almond milk. They’re also great with a dollop of Greek yogurt or as part of a spring brunch spread.
For a dessert twist, try crumbling them over vanilla frozen yogurt or serving with stewed berries.
They are suitable for any occasion, bringing joy to both casual get-togethers and more festive celebrations.
Quick and Easy Preparation
Creating these delicious cookies doesn’t require extensive baking skills or a team of ingredients.
With a preparation time of just 15 minutes and a cook time of another 15, you can have these cookies ready in no time.
The straightforward steps ensure that even novice bakers can whip up a batch without stress.
From mixing the dry ingredients to baking them to perfection, the process is simple and rewarding.
Healthier Dessert Option
For those who are mindful of their dietary choices, these cookies provide a healthier dessert option.
The use of almond flour and rolled oats contributes beneficial nutrients, while the combination of rhubarb and maple syrup adds vitamins and minerals.
Each cookie contains approximately 150 calories, making them a guilt-free indulgence. With a balanced mix of carbohydrates, fats, and proteins, they can satiate your sweet tooth without derailing your health goals.
Rhubarb Oatmeal Cookies – Soft, Sweet & Naturally Wholesome!
Course: Dessert or SnackCuisine: AmericanDifficulty: Easy12
cookies10
minutes12
minutes150
kcalThese rhubarb oatmeal cookies are packed with rolled oats, almond flour, and a delightful blend of spices. The addition of maple syrup adds a natural sweetness, while the baking soda ensures they rise perfectly. Each cookie is a treat that perfectly captures the essence of comfort food with a twist.
Ingredients
1 and 1/4 cups rolled oats
3/4 cup almond flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1 egg (or flax egg for vegan)
1/3 cup maple syrup
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
3/4 cup fresh rhubarb, finely chopped
Optional: 1/4 cup chopped walnuts or raisins
Directions
- Step 1: Preheat Oven
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: Mix Dry Ingredients
- In a large bowl, mix oats, almond flour, baking soda, cinnamon, and salt.
- Step 3: Add Wet Ingredients
- Add the egg, maple syrup, melted coconut oil, and vanilla to the dry mix.
- Stir until a soft dough forms.
- Step 4: Fold in Rhubarb
- Gently fold in chopped rhubarb and any optional add-ins like walnuts or raisins.
- Let the dough rest for 5 minutes to firm up slightly.
- Step 5: Scoop & Bake
- Scoop 1 and 1/2 tablespoon portions onto the baking sheet, spacing them about 2 inches apart.
- Flatten slightly with the back of a spoon.
- Bake for 12 to 14 minutes, until edges are golden and centers are just set.
- Cool on the sheet for 5 minutes, then transfer to a wire rack.
Notes
- Substitute oat flour for almond flour if nut-free (but reduce slightly to 2/3 cup).
- These cookies aren’t overly sweet—feel free to add a few chocolate chips for a treat!
- For extra texture, sprinkle with coconut flakes before baking.
Storage and Warming Leftovers
Store cooled cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
They also freeze well—store in a freezer bag for up to 2 months. To reheat, pop in the microwave for 10 to 15 seconds for that just-baked softness.
