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–+ servings

Cranberry and Dark Chocolate Oatmeal Cookies

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Healthy oatmeal cookies with cranberries and dark chocolate, gluten-free and not too sweet.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup (100g) quick-cooking/instant oats (gluten-free, if necessary)
  • ¾ cup (90g) whole wheat or gluten-free flour
  • 1 ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 2 tablespoons (28g) coconut oil, melted and cooled slightly
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120mL) maple syrup or honey
  • ½ cup (55g) cranberries, chopped
  • 3 tablespoons (42g) chopped dark chocolate or chocolate chips

Method
 

  1. In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
  2. In a large bowl, whisk together the coconut oil, egg, vanilla extract, and maple syrup.
  3. Fold in the flour mixture until just combined, then fold in the cranberries and 2 tablespoons of the dark chocolate.
  4. Chill the cookie dough in the fridge for at least 30 minutes.
  5. Preheat the oven to 325°F (160°C).
  6. Place the cookie dough in 12-15 rounded scoops onto a baking sheet lined with parchment paper and flatten them into desired thickness and size.
  7. Press on the remaining chocolate pieces on top and bake for 9-12 minutes.
  8. Cool on the baking sheet for 10 minutes before turning out onto a wire rack to cool completely.
  9. Store in an airtight container in the fridge for up to two weeks.

Notes

Chilling the cookie dough for at least 30 minutes allows the flavors to meld and the oats to absorb moisture, resulting in a chewier texture that holds together beautifully. This technique not only enhances the overall flavor but also helps prevent the cookies from spreading too much during baking.

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