Dark Chocolate Cranberry Oatmeal Cookies
- 1 cup (100g) instant oats (gluten-free if necessary and measured correctly)
- ¾ cup (90g) whole wheat or gluten-free* flour
- 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
- 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.
- Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
- 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.
Source: Amy’s healthy baking