Imagine sinking your teeth into a cookie that's not just delicious, but also packed with wholesome ingredients that make you feel good. These Oatmeal Craisins Dried Cranberries Chocolate Chunk Cookies are about to revolutionize your baking game, offering a perfect blend of chewy texture, sweet bursts of flavor, and guilt-free indulgence that will have everyone begging for your secret recipe!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup gluten-free rolled oats
- 1/2 cup almond flour
- 1/2 cup coconut sugar
- 1/2 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/2 cup dried cranberries
- 1/2 cup dark chocolate chunks
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, combine the gluten-free rolled oats, almond flour, coconut sugar, baking soda, and salt. Stir well to ensure all the dry ingredients are evenly mixed.
- In a separate bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Mix thoroughly until the dough starts to come together. The mixture should be slightly sticky but hold together well.
- Gently fold in the dried cranberries and dark chocolate chunks until they are evenly distributed throughout the cookie dough.
- Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Once all the dough is on the baking sheet, gently flatten each cookie slightly with the back of a fork or your fingers to achieve an even thickness.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are golden brown and the centers are set but still soft.
- Remove the baking sheet from the oven and allow the cookies to cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your Oatmeal Craisins Dried Cranberries Chocolate Chunk Cookies warm or store them in an airtight container for later!
Tips
- Make sure your coconut oil is melted but not hot when mixing to prevent ingredient separation.
- For perfectly uniform cookies, use a cookie scoop or tablespoon to ensure consistent sizing.
- Don't overmix the dough - mix just until ingredients are combined to keep cookies tender.
- Let cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- For extra decadence, sprinkle a few extra chocolate chunks on top of each cookie right before baking.
- Store cookies in an airtight container to maintain their soft, chewy texture for up to 5 days.
- For a variation, try toasting the oats slightly before mixing for a deeper, nuttier flavor profile.
- Make sure to space cookies about 2 inches apart to allow for proper spreading during baking.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 18g
Protein: 2g
Fat: 9g
Saturated Fat: 6g
Cholesterol: 0mg
