Dark Chocolate Cranberry Oatmeal Cookies
Yields: 15 cookies
These chewy cookies are perfect for the holiday season! They tart cranberries pair perfectly with the rich dark chocolate and cozy cinnamon. Leftovers will stay fresh for at least 4 days if stored in an airtight container at room temperature or at least one week if stored in an airtight container in the refrigerator.
  • 1 cup (100g) instant oats (gluten-free if necessary and measured correctly)
  • ¾ cup (90g) whole wheat or gluten-free* flour (measured correctly)
  • 1 ½ tsp baking powder
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • 2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • ½ cup (120mL) pure maple syrup
  • ½ cup (55g) fresh cranberries, chopped
  • 3 tbsp (42g) chopped dark chocolate (I used Ghirardelli)
  1. Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup. Add in the flour mixture, stirring just until incorporated. Fold in the cranberries and 2 ½ tablespoons of the chopped dark chocolate. Chill the cookie dough for 30 minutes.
  2. Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
  3. Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width using a spatula. Gently press the remaining chopped dark chocolate into the tops. Bake at 325°F for 9-12 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
Notes: It’s extremely important to measure both the oats and flour correctly using the spoon and level method or a kitchen scale. Too much of either will dry out the cookies and leave them cakey instead of chewy.

Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times or until they're half of their original size.

For a gluten-free version, use gluten-free instant oats and the following gluten-free flour blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (17g) brown rice flour, and ½ teaspoon xanthan gum.

Frozen and slightly thawed cranberries may be substituted for the fresh. In a pinch, dried cranberries that have been hydrated will work. To do so, add ¼ cup of dried cranberries to a microwave-safe bowl, and cover them with water. Tightly cover the top with plastic wrap, and microwave on HIGH for 1 minute. Let the cranberries sit for at least 20 minutes before discarding the remaining liquid and adding them to the cookie dough.

Dark chocolate chips or miniature chocolate chips may be substituted for the chopped dark chocolate.

For answers to all other questions regarding substitutions and tips, see my Oatmeal Cookies FAQ page.

{gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2015/11/19/dark-chocolate-cranberry-oatmeal-cookies/