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Dark Chocolate Cranberry Oatmeal Cookies
Check out our most recent cooking video! Recently, interns Layla and Sarah made Dark Chocolate Cranberry Oatmeal Cookies. These are a great treat for the upcoming holiday season. This recipe is also lower in sugar, fat, and calories compared to regular cookie recipes. They are full of fiber and antioxidants to keep your immune system strong and you gut happy! Even though you may not be able to bring these to your usual holiday parties, you can certainly make a fun night of cookie making with those you live with!
Ingredients:
- 1 cup of instant oats (can be gluten free)
- ¾ cup of flour (can be gluten free or whole wheat)
- 1 ½ tsp of baking powder
- 1 tsp ground cinnamon
- ¼ tsp salt
- 2 tbsp coconut oil or unsalted butter, melted and slightly cooled
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ cup pure maple syrup
- ½ cup fresh cranberries chopped (can be frozen and thawed)
- 3 tbsp chopped dark chocolate
Steps:
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Whisk together the oats, flour, cinnamon, baking powder, and salt in one bowl. Then in a separate bowl, whisk together coconut oil/butter, egg, and vanilla. Then add the maple syrup to this bowl and mix all of the wet ingredients together. Slowly add the dry ingredients to the wet ingredients and stir together until all incorporated. Fold in the cranberries and dark chocolate. Chill the dough for 30 minutes.
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Preheat the oven to 325℉, and prep the baking sheet by lining with parchment paper or spraying with nonstick spray.
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Drop the cookie dough onto the baking sheet in 12-15 round scoops. Use a spatula or hands to flatten the cookies to the desired thickness. Bake at 325℉ for 9-12 minutes or until done. Allow cookies to cool for 10 minutes before transferring to a wire rack or plate.
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Enjoy!
Let us know what you think of this recipe at Healthy.UNH@unh.edu, or if you would like to submit any recipe requests!
Recipe Courtesy: Amy’s Healthy Baking
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