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Dark Chocolate Cranberry Oatmeal Cookies

Dark Chocolate Cranberry Oatmeal Cookies stacked on parchment paper with scattered chocolate chunks
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These Dark Chocolate Cranberry Oatmeal Cookies are chewy, naturally sweetened, and made with wholesome ingredients like oats, whole wheat flour, maple syrup, and fresh cranberries—perfect for holiday baking or a healthy dessert any time.

Ingredients

Scale
  • 1 cup (100g) instant oats
  • ¾ cup (90g) whole wheat flour
  • 1½ tsp baking powder
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • 2 tbsp (28g) coconut oil or unsalted butter, melted and cooled
  • 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

Instructions

  1. Whisk together oats, flour, baking powder, cinnamon, and salt in a medium bowl.
  2. In a separate bowl, whisk coconut oil, egg, and vanilla extract, then stir in the maple syrup.
  3. Add the dry mixture to the wet ingredients and stir until just combined.
  4. Fold in cranberries and most of the chopped dark chocolate, reserving a few for topping.
  5. Chill the dough for 30 minutes.
  6. Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
  7. Scoop dough into 15 balls, flatten slightly, and press remaining chocolate on top.
  8. Bake for 9–12 minutes.
  9. Cool on the baking sheet for 10 minutes before transferring to a wire rack.

Notes

  • Use a kitchen scale for precise measurement of oats and flour to prevent cakey texture.
  • To make instant oats from old-fashioned oats, pulse them in a food processor until halved in size.
  • Dried cranberries can be used if hydrated in hot water for 20 minutes.
  • Dark chocolate chips can be substituted for chopped chocolate bars.
  • Store cookies in an airtight container at room temperature for up to 4 days or refrigerate for 1 week.

Nutrition

Find it online: https://recipeeasily.com/dark-chocolate-cranberry-oatmeal-cookies/