Can I use dried cranberries instead of fresh?

Yes, you can substitute dried cranberries for fresh if needed. For best results, rehydrate them by microwaving in water for 1 minute, then soak for 20 minutes. This helps mimic the moisture and tartness of fresh cranberries and maintains the cookie’s soft, chewy texture.

Do these cookies freeze well?

Absolutely! You can freeze Dark Chocolate Cranberry Oatmeal Cookies either baked or unbaked. For baked cookies, cool them completely, then store in a zip-top bag with parchment between layers. For unbaked dough, scoop and flatten cookies on a tray, freeze, then transfer to a sealed container. Bake from frozen with 1–2 extra minutes.

What type of oats should I use?

Use instant oats (also called quick-cooking oats) for the right texture. Avoid old-fashioned rolled oats unless you pulse them in a food processor first to reduce their size. Do not use flavored oatmeal packets—they contain added sugar and artificial flavors that alter the recipe's balance.

Dark Chocolate Cranberry Oatmeal Cookies – Best Holiday Treat

Name: Dark Chocolate Cranberry Oatmeal Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup (100g) instant oats; 3/4 cup (90g) whole wheat flour; 1 1/2 tsp baking powder; 1 tsp ground cinnamon; 1/4 tsp salt; 2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly; 1 large egg, room temperature; 1 tsp vanilla extract; 1/2 cup (120mL) pure maple syrup; 1/2 cup (55g) fresh cranberries, chopped; 3 tbsp (42g) chopped dark chocolate

Description

These Dark Chocolate Cranberry Oatmeal Cookies are soft, chewy, and naturally sweetened with pure maple syrup. Packed with wholesome oats, tart cranberries, and rich dark chocolate, they’re the perfect healthy treat for the holidays or anytime.

Ingredients

Scale

1 cup (100g) instant oats
3/4 cup (90g) whole wheat flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
1 large egg, room temperature
1 tsp vanilla extract
1/2 cup (120mL) pure maple syrup
1/2 cup (55g) fresh cranberries, chopped
3 tbsp (42g) chopped dark chocolate

Cook Mode Prevent your screen from going dark

Instructions

In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
In a separate bowl, whisk together the melted coconut oil (or butter), egg, and vanilla extract.
Stir in the maple syrup until fully combined.
Add the dry ingredients to the wet ingredients and stir until just incorporated.
Fold in the chopped cranberries and 2 1/2 tablespoons of the chopped dark chocolate.
Chill the cookie dough in the refrigerator for 30 minutes.
Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper or a silicone mat.
Drop the cookie dough into 15 rounded scoops onto the prepared baking sheet, then flatten slightly.
Press the remaining chopped chocolate into the tops of each cookie.
Bake for 9–12 minutes, until the edges are set but the centers look slightly underdone.
Cool on the baking sheet for 10 minutes before transferring to a wire rack.

Notes

Use a kitchen scale or spoon-and-level method to measure oats and flour accurately.
Cookies will not spread, so flatten before baking.
Frozen cranberries may be substituted if thawed slightly.
Dried cranberries can be used if rehydrated in hot water for 20 minutes.
Cookies stay fresh up to 4 days at room temperature or 1 week in the refrigerator.

Prep Time: 15 minutes (plus 30 minutes chill time)
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 115
Sugar: 7g
Sodium: 55mg
Fat: 4.5g
Saturated Fat: 2.5g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 2g
Protein: 2g
Cholesterol: 10mg