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.