I appreciate how these cookies strike the perfect balance between healthy and satisfying. I enjoy using simple, real ingredients, and I love that the maple syrup adds sweetness without refined sugar. The fresh cranberries brighten every bite with a burst of tartness, while the dark chocolate brings richness. These cookies are great for the holidays or anytime I want a treat that doesn’t feel heavy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup instant oats ¾ cup whole wheat flour 1 ½ teaspoons baking powder 1 teaspoon ground cinnamon ¼ teaspoon salt 2 tablespoons coconut oil or unsalted butter, melted and slightly cooled 1 large egg, room temperature 1 teaspoon vanilla extract ½ cup pure maple syrup ½ cup chopped fresh cranberries 3 tablespoons chopped dark chocolate
Directions
I whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl.
In a separate bowl, I whisk the melted coconut oil or butter with the egg and vanilla extract.
I stir in the maple syrup until smooth.
I add the dry ingredients to the wet mixture and stir just until combined.
I fold in the chopped cranberries and most of the dark chocolate, reserving some for the tops.
I chill the dough in the refrigerator for 30 minutes to help the cookies hold their shape.
I preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
I scoop the dough into 15 rounded portions and flatten each slightly since they won’t spread much.
I press the remaining dark chocolate onto the tops of the cookies.
I bake them for 9–12 minutes, until the edges are set but the centers still look slightly soft.
I let the cookies cool on the baking sheet for 10 minutes before moving them to a wire rack.
Servings and Timing
Servings: 15 cookies Prep time: 15 minutes Chill time: 30 minutes Cook time: 10 minutes Total time: 55 minutes
Variations
I sometimes use dried cranberries when fresh ones aren’t available—after quickly rehydrating them in hot water, they work beautifully. For extra flavor, I add orange zest or swap the dark chocolate for white chocolate. When I want a heartier texture, I use old-fashioned oats instead of instant oats.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 4 days or refrigerate them for up to a week. They also freeze well for up to 2 months; I thaw them at room temperature. I don’t reheat them, but if I want them warm, I briefly warm them in the microwave for a few seconds.
FAQs
Can I use regular oats instead of instant oats?
Yes, but I prefer pulsing old-fashioned oats briefly in a food processor so the texture is similar to instant oats.
Why do the cookies need to be flattened?
They don’t spread much on their own, so I flatten them to help them bake evenly.
Can I use frozen cranberries?
Yes, I thaw them slightly and chop them before adding to the dough.
Can I replace the maple syrup with honey?
I can, but it will slightly change the flavor and sweetness level.
Why are my cookies dry?
I make sure not to overbake them—the centers should look a little soft when I take them out.
Conclusion
I love making these Dark Chocolate Cranberry Oatmeal Cookies because they’re wholesome, flavorful, and easy to prepare. With their chewy texture and sweet-tart balance, they make a perfect healthier treat for the holidays or any time of year. This is the kind of cookie I enjoy baking when I want something delicious that still feels good to eat.
These soft and chewy oatmeal cookies are naturally sweetened with maple syrup and filled with tart cranberries and rich dark chocolate. A healthier holiday cookie you’ll love year-round!
Author:Ella
Prep Time:15 minutes (+ 30 min chill)
Cook Time:10 minutes
Total Time:55 minutes
Yield:15 cookies
Category:Dessert
Method:Baking
Cuisine:American
Ingredients
1 cup (100g) instant oats
3/4 cup (90g) whole wheat flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
2 tbsp (28g) coconut oil or unsalted butter, melted
1 large egg, room temperature
1 tsp vanilla extract
1/2 cup (120ml) pure maple syrup
1/2 cup (55g) fresh cranberries, chopped
3 tbsp (42g) chopped dark chocolate (divided)
Instructions
Mix dry ingredients: In a medium bowl, whisk oats, flour, baking powder, cinnamon, and salt.
Mix wet ingredients: In another bowl, whisk melted coconut oil (or butter), egg, and vanilla. Stir in maple syrup.
Combine: Add dry to wet ingredients and mix until just combined.
Add mix-ins: Fold in chopped cranberries and 2 ½ tbsp of the dark chocolate.
Chill dough: Refrigerate the dough for 30 minutes.
Prep oven: Preheat oven to 325°F (163°C). Line a baking sheet with parchment or a silicone mat.
Scoop & shape: Scoop dough into 15 balls, flatten slightly, and place on baking sheet. Press remaining chocolate on top.
Bake: Bake for 9–12 minutes, until edges are set but centers are soft.
Cool: Let cool on baking sheet for 10 minutes, then transfer to a wire rack.
Notes
Use the spoon-and-level method or a kitchen scale for accuracy.
Cookies won’t spread, so flatten before baking.
Use thawed frozen cranberries or rehydrated dried cranberries if needed.
Store at room temp for 4 days, fridge for 1 week, or freeze up to 2 months.
