Dark Chocolate Cranberry Oatmeal Cookies
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!
- 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.
Find it online: http://elladishes.com/dark-chocolate-cranberry-oatmeal-cookies/
