Go Back
–+ servings
Chocolate Cranberry Oatmeal Cookies

Chewy Chocolate Cranberry Oatmeal Cookies You'll Adore

Enjoy these Chocolate Cranberry Oatmeal Cookies that combine health and indulgence in every chewy bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 57 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup instant oats Old-fashioned oats can be used, but texture may differ.
  • 1 cup whole wheat flour Substitute with a gluten-free flour blend or almond flour for gluten-free version.
  • 1 teaspoon baking powder No substitution necessary.
  • 1 teaspoon ground cinnamon Nutmeg or ginger can be added for spice variation.
  • 0.5 teaspoon salt Balances flavors and enhances sweetness.
  • 0.5 cup coconut oil or unsalted butter Use vegan butter for a dairy-free option.
  • 1 large egg Substitute with a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) for a vegan version.
  • 1 teaspoon vanilla extract No substitutions necessary.
  • 0.5 cup pure maple syrup Substitute with agave syrup or honey (not vegan).
For the Add-Ins
  • 1 cup fresh cranberries Dried cranberries can be used for a sweeter taste.
  • 0.5 cup dark chocolate Use dairy-free dark chocolate for a dairy-free option.

Equipment

  • Mixing bowl
  • Whisk
  • rubber spatula
  • Cookie Scoop
  • baking sheet
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Whisk together the instant oats, whole wheat flour, baking powder, ground cinnamon, and salt in a medium mixing bowl.
  2. In another bowl, mix together the melted coconut oil or unsalted butter, egg, and vanilla extract, then stir in the maple syrup until smooth.
  3. Fold the dry ingredients into the wet ingredients until just combined; avoid overmixing.
  4. Gently fold in the fresh cranberries and dark chocolate chunks, reserving some chocolate for topping.
  5. Cover the dough with plastic wrap and refrigerate for 30 minutes.
  6. Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
  7. Scoop rounded portions of dough onto the baking sheet, spacing them 2 inches apart, and flatten slightly.
  8. Press the reserved chocolate pieces into the tops of the cookies.
  9. Bake for 9 to 12 minutes until edges are set and centers are soft.
  10. Cool on the baking sheet for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 100mgPotassium: 150mgFiber: 2gSugar: 8gVitamin A: 100IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Refrigerating the dough is essential for preventing spreading and ensuring chewy cookies.

Tried this recipe?

Let us know how it was!