Oatmeal chocolate chips cookies with a few healthy swaps – oat flour and coconut oil. These cookies have delicious dark chocolate cranberries mixed in as well making for a better for you dessert.
Anytime there is chocolate-covered fruit in anything, you can count me in. And chocolate-covered cranberries are a favorite of mine – I’m talking dried cranberries that have been coated in dark chocolate.
Which P.S. The husband thought I didn’t like dark chocolate. That was an intense moment for our marriage.
Here’s how the conversation went: Husband: “You hate dark chocolate?” Me- “What??!!? Are you serious?”
Husband – “Come on Chels. I know you. You hate dark chocolate.”
That statement was 100% wrong. Dark chocolate is my favorite. And it even took me a bit to convince him that I was telling the truth – that I really do not only like, but LOVE dark chocolate. Luckily the husband is now up to speed on my love for dark chocolate. The world is right again.
And while I was at it, I made sure he fully understood that I’m no discriminator when it comes to chocolate. Milk, white, dark – I love them all. Semi-sweet, less love. But it still gets the love.
I think he gets me now. I was possibly a little intense about trying to get him to understand how much I love chocolate, but he had to know – chocolate is my favorite no matter the flavor.
Anyways after my chocolate-lovage was cleared up, I continued to tell him the awesomeness of these dark chocolate covered cranberries. They are whole cranberries that have been dried and covered in a thick coating of dark chocolate. I got a huge bag of em at Sam’s club and the damage I’ve made on that bag is impressive. I even let the babe have one (cut in half) and he loved it. Sometimes it’s hard as a parent to not give him all the sugar after watching how cute he is with a little bit of sugar. Key in point – his birthday smash cake. That kid was obsessed.
So obviously, these chocolate covered cranberries go in these cookies. There are also milk chocolate chips (you could use dark too) that get thrown in the mix. And although these are healthier cookies, they still have a fair amount of sugar. Where they are healthier is the omission of butter and the addition of coconut oil which is supa good for you.
They also have the dark chocolate cranberries which have fruit and the antioxidants in the chocolate – score! I used dove chocolate-covered cranberries which is real fruit that has been dipped in dark chocolate making it an all-around healthier choice – real fruit and dark chocolate!
And finally, I added a bit of oat flour. Oat flour is just regular or quick oats that you pulse in a food processor or blender until a flour consistency is formed. The reason I added oat flour was to add some more oat flavor and texture to these cookies – it’s really great and just happens to make these cookies even healthier!
Once the cookie dough has been made, you can make cookies immediately, but they do better if you chill the dough. As in – they spread less. I made some without chilling the dough and they were still tasty, but not so pretty. So it’s totally up to you.
If you do chill the dough, you should scoop out the cookies onto a cookie sheet and cover that cookie sheet. If not, the dough kind of hardens into a big mass and it’s near impossible to scoop out the dough. This happens because the coconut oil hardens. If you do cool it in a bowl, you may have to microwave it for about 30 seconds to get “scoop-able” dough again.
You are going to love these cookies! <3
- 3/4 cup coconut oil, measured in its liquid state
- 3/4 cup brown sugar, lightly packed
- 5 tablespoons white sugar
- 1 large egg + 1 egg yolk (discard or save the whites for another recipe)
- 2 teaspoons vanilla extract
- 1 cup (142 grams) white flour
- 5 tablespoons (22 grams) oat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cornstarch
- 1 and 1/2 cups oats
- 1 cup dark chocolate-covered cranberries (I used Dove Fruit - Cranberry)
- 1/2 cup milk chocolate chips
- 1/4 cup milk chocolate chunks - or sub additional chocolate chips
- Beat together the coconut oil, brown sugar, and white sugar until well combined.
- Beat in the full egg until combined and then beat in the egg yolk and vanilla.
- I added the gram amounts for the flours so you can measure them if you have a scale - everyone measures flour differently, so I highly recommend measuring the flour for optimal results.
- Stir together the white flour, oat flour, baking soda, salt, and cornstarch.
- Slowly beat into the wet ingredients.
- Stir in the oats, chocolate-covered cranberries, and chocolate chips.
- Pack the dough into a cookie scoop and onto a baking tray. Insert the chocolate chunks in the top of cookies (this makes them prettier, but you can stir in the chunks to the dough if desired).
- Cover the cookie sheet with plastic wrap and place in the fridge for at least one hour and up to 24 hours.
- Remove and bake at 350 degrees F for 8-10 minutes. The key to soft cookies with a crispy edge is to slightly under-bake the cookies. As soon as they turn brown around the edges, pull them out and let them continue to bake on the tray.
Here are some more desserts: