Imagine sinking your teeth into a deliciously soft cookie that not only satisfies your sweet tooth but also nourishes your body. These Healthier Oatmeal Chocolate Chip Cookies with Dark Chocolate Cranberries are about to revolutionize your dessert game! Packed with wholesome ingredients and bursting with rich, decadent flavors, these cookies prove that healthy eating doesn't mean sacrificing taste. Whether you're a fitness enthusiast, a health-conscious foodie, or simply someone who loves a good cookie, this recipe is your ticket to guilt-free indulgence.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup rolled oats
- 1/2 cup whole wheat flour
- 1/2 cup brown sugar
- 1/4 cup coconut oil
- 1/2 cup dark chocolate chips
- 1/2 cup dried cranberries
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a medium mixing bowl, combine rolled oats, whole wheat flour, baking soda, and salt. Whisk together thoroughly to ensure even distribution of dry ingredients.
- In a separate large bowl, cream together softened coconut oil and brown sugar using an electric mixer or whisk until the mixture becomes light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to the oil-sugar mixture. Beat until well incorporated and the mixture is smooth and uniform.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix the dough.
- Gently fold in dark chocolate chips and dried cranberries, distributing them evenly throughout the cookie dough.
- Using a tablespoon or cookie scoop, drop rounded portions of dough onto the prepared baking sheets, spacing cookies about 2 inches apart.
- Slightly flatten each cookie dough ball with the back of a spoon or your palm to help them spread evenly during baking.
- Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown and the centers look set.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips
- Room Temperature Matters: Ensure your egg and coconut oil are at room temperature for better mixing and a more consistent texture.
- Don't Overmix: Gently fold ingredients to keep the cookies tender and prevent tough, dense results.
- Use Parchment Paper: This prevents sticking and ensures even baking with easy cookie removal.
- Flatten Cookies Slightly: Pressing the dough balls helps them spread evenly and creates a more professional-looking cookie.
- Check Early: Ovens vary, so start checking your cookies at 10 minutes to prevent burning.
- Cool Completely: Let cookies cool on the rack to set their texture and develop full flavor.
- Storage Tip: Store in an airtight container to maintain freshness, and consider freezing a batch for later enjoyment.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 2g
Fat: 7g
Saturated Fat: 5g
Cholesterol: 15mg
