Healthy Oatmeal Cranberry Chocolate Chip Cookies
Satisfy your sweet tooth without the guilt with these Healthy Oatmeal Cranberry Chocolate Chip Cookies! Packed with wholesome rolled oats, nutrient-rich whole wheat flour, sweet dried cranberries, and a hint of dark chocolate, these cookies strike the perfect balance between indulgence and nutrition. Naturally sweetened with honey and brown sugar, and lightly spiced with cinnamon, they deliver a comforting flavor in every bite. Ready in just under 30 minutes, these soft and chewy treats are an easy-to-make snack ideal for busy weekdays, cozy afternoons, or holiday gatherings. Best of all, they're simple to store and perfect for meal prepping, making them a versatile addition to your baking repertoire.
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Recipe Information
Ingredients
- 1.5 cups rolled oats
- 1 cup whole wheat flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, melted
- 0.25 cup honey
- 0.25 cup brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 0.5 cup dried cranberries
- 0.5 cup mini dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized mixing bowl, combine the rolled oats, whole wheat flour, baking soda, cinnamon, and salt. Stir to evenly distribute the dry ingredients.
In a large mixing bowl, whisk together the melted butter, honey, brown sugar, and vanilla extract until smooth and well combined.
Add the egg to the wet mixture and whisk until fully incorporated.
Gradually add the dry ingredients to the wet ingredients and stir until a dough forms. Be careful not to overmix.
Fold in the dried cranberries and mini dark chocolate chips until they are evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, scoop out portions of dough and place them onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Flatten each cookie slightly with the back of a spoon or your fingers, as they won't spread much during baking.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
2950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.4 g | 188% | |
| Saturated Fat | 84.7 g | 424% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 1384 mg | 60% | |
| Total Carbohydrate | 372.0 g | 135% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 180.5 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 289 mg | 22% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 1633 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
