Healthy Dark Chocolate Cranberry Oatmeal Cookies
Delightful oatmeal cookies featuring rich dark chocolate and tart cranberries, offering a nutritious alternative for dessert lovers.
Servings: 12 cookies
Calories: 150kcal
Ingredients
Dry Ingredients
- 1 cup rolled oats (90 g) Use whole grain oats for more fiber.
- 1/2 cup whole wheat flour (65 g) Can substitute with all-purpose flour.
- 1/2 tsp baking soda Helps cookies rise.
- 1/4 tsp salt Enhances flavor.
Wet Ingredients
- 1/4 cup honey or maple syrup (60 ml) Choose maple syrup for a vegan option.
- 1/4 cup coconut oil, melted (60 ml) Can use other oils such as vegetable or canola.
- 1 large egg Provides moisture and binding.
- 1 tsp vanilla extract For added flavor.
Mix-Ins
- 1/2 cup dark chocolate chips (90 g) Opt for dairy-free chips for a vegan option.
- 1/2 cup dried cranberries (70 g) Can substitute with other dried fruits.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the rolled oats, whole wheat flour, baking soda, and salt.
- In another bowl, whisk together the melted coconut oil, honey (or maple syrup), egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until everything is evenly combined.
- Gently fold in the dark chocolate chips and dried cranberries.
- Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Enjoy cookies warm, paired with almond milk or herbal tea. For breakfast, crumble cookies over Greek yogurt. For storage, keep in an airtight container for up to a week. The cookie dough can be made ahead of time and stored in the fridge for up to three days.