If I had to pick just one cookie for the rest of my life, it would be oatmeal raisin. I love the combination of crunchy and chewy with sweet bursts of dried fruit. This is my favourite recipe for guilt-free oatmeal raisin cookies. But I wanted to take it up a notch, in honour of tomorrow’s Valentine’s Day.
Nothing says I love you like chocolate, right? Hehe, but let’s not overindulge in processed sugar-laden, artificial chocolates. If I’m going to have a sweet treat, I want it to be the real deal. I don’t want to feel guilty about it and I want to satisfy my sweet tooth.
These Chocolate Oatmeal Cranberry Cookies do just that. The recipe is a spin-off of my classic Oatmeal Raisin Cookies that have become a favourite at all occasions.
Make these cookies using a heart-shaped cookie cutter for Valentine’s Day or any other shape you desire. You can dip them or drizzle them with chocolate for extra flair.
Chocolate Oatmeal Cranberry Cookies
Makes 14 large cookies
1/2 cup coconut oil, melted
2/3 cup coconut sugar
1/2 cup maple syrup
2 tsp baking powder
1 cup rice flour (you can substitute oat flour or quinoa flour)
3 cups rolled oats
1 tsp vanilla powder
1 tsp cinnamon
pinch of sea salt
1 cup chocolate chips (I used Enjoy Life semi-sweet mini chips)
1 cup dried cranberries
Optional for drizzle or dip
1 cup chocolate chips
1 tsp coconut oil
- Preheat oven to 350F. Arrange racks with one just below the other.
- Place all dry ingredients except cranberries and chocolate chips in a bowl. Mix until well combined then add cranberries and chocolate chips.
- Melt coconut oil and measure 1/2 cup once melted.
- Place all wet ingredients in a separate bowl and mix until you get a syrup consistency. The oil should no longer float on the top.
- Add dry ingredients to wet and mix until sticky and moist.
- Line a baking tray with parchment paper.
- Depending on the size of cookies, spoon about 1/4 cup of mixture (for large cookies) onto parchment paper. Or into a cookie cutter.
- Shape into cookies and flatten with spoon. (This mixture will not roll into balls so use a spoon and pack mixture together slightly.) If you are using a cookie cutter, press the mixture into the cutter with your fingers.
- Place tray in oven. With a second tray on the rack just below.
- Bake for 13mins. Allow to cool completely.
- If you are dipping or drizzling the cookies in chocolate, allow them to cool completely before handling. Using a double broiler melt the chocolate and coconut oil. Then using a fork, drizzle chocolate over cookies or dip half into bowl. You may need a little more melted chocolate if dipping.
- Allow to set and enjoy!
NOTE: For chewier cookies, place in an airtight container and seal. For crunchier cookies, leave lid partially open or leave on plate covered with a clean kitchen towel.
For another easy Valentine’s Day dessert, be sure to check out this Flourless Chocolate Orange Cake! It’s divine!