Description
These soft, chewy oatmeal cranberry cookies are made with wholesome ingredients like rolled oats, almond flour, and dried cranberries. Finished with a drizzle of dark chocolate, they strike the perfect balance between tart, nutty, and sweet—with no refined sugar or flour needed.
Ingredients
1½ cups rolled oats
1 cup almond flour
½ tsp baking soda
¼ tsp salt
½ tsp cinnamon
¼ cup coconut oil or unsalted butter, softened
⅓ cup maple syrup or honey
1 egg
1 tsp vanilla extract
½ cup dried cranberries (unsweetened if possible)
¼ cup dark chocolate chips or chunks (optional for drizzle)
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
In a bowl, mix oats, almond flour, baking soda, salt, and cinnamon.
In another bowl, whisk coconut oil, maple syrup, egg, and vanilla. Combine with dry ingredients.
Fold in cranberries. Scoop dough onto baking sheet.
Bake 10–12 minutes until edges are golden. Cool completely.
Melt chocolate and drizzle over cooled cookies if desired.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
Nutrition
- Sugar: 7g
- Fat: 7g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g