Healthier 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.
- 3/4 cup coconut oil measured in its liquid state
- 3/4 cup brown sugar lightly packed
- 1/3 cup white sugar
- 1 large egg + 1 large egg yolk discard or save the whites for another recipe
- 2 teaspoons vanilla extract
- 1 cup white flour (142 grams)
- 5 tablespoons oat flour (22 grams; just regular oats blended in a blender)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cornstarch
- 1 and 1/2 cups old fashioned oats
- 1/2 cup dark chocolate-covered cranberries I used Dove Fruit - Cranberry
- 3/4 cup milk chocolate chips (or whatever chocolate you like best -- semi-sweet or dark can be used in place of milk)
Chop the chocolate covered cranberries in half (and in half again for large ones). Measure to get 1/2 cup.
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, chopped 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.