Disclosure: This post may contain affiliate links with which I may earn a small commission but at no additional cost to you. Affiliate links help bloggers like me to provide you with free content. All opinions expressed here are genuine.
I’m so excited to share with you my FIRST ever recipe on my new website! And since holiday season is here, I figured I’d kick it off with a holiday-themed, healthified dessert recipe, hence double chocolate cranberry cookies. These cookies are so delicious and decadent, you’d never know they are packed with fibre and low in added sugar.
They are super quick and simple to make and are a one-bowl recipe which makes it easier to clean up. I love storing them in the freezer and then heating them up in the microwave for 15-30 seconds so they are warm and gooey when eaten. Enjoy with a glass of milk or plant based beverage. Let me know in the comments below or send me a DM on Instagram if you make this recipe!
What you’ll need for these double chocolate cranberry cookies:
- Whole wheat flour – you can use any type of flour really (white, oat, gluten-free flour blend, etc). I opted for whole wheat to get that extra fibre boost. I haven’t tested the recipe with gluten-free flour, but it should turn out just fine if you want a gluten-free version.
- Cocoa powder – for the decadent chocolate flavour. Feel free to use cacao powder if you prefer.
- Rolled oats – oats are a whole grain food and soluble fibre (which means they attract water and turn into a thick gel during digestion in the intestines) and have been shown to help reduce LDL (the “bad” kind of cholesterol), total cholesterol levels and blood sugar levels and foster good gut bacteria. To make this recipe gluten free, be sure to use certified gluten free oats, like Bob’s Red Mill Rolled Oats!
- Flaxmeal – make sure you use ground flax seeds, such as Bob’s Red Mill Flaxseed Meal, and not the whole seeds (they will go through your intestines undigested which means you won’t reap the health benefits from them). Flaxmeal is an excellent fibre source, helps regulate bowel movements and blood sugar levels, and may help lower cholesterol. In other words, they’re a superfood. That being said, if you don’t have them in your kitchen, feel free to omit.
- Baking soda, cinnamon, vanilla – self explanatory.
- Egg – I haven’t tested a vegan version of this recipe but it’s worth a try to use a flax “egg” instead and see how it turns out.
- Maple syrup – feel free to sub honey if you prefer.
- Oil – You can use grapeseed oil, canola oil, or coconut oil. I made these with avocado oil so that’s another option if you have it on hand.
- Dried cranberries – for that holiday flavour.
- Chocolate chips – I used dairy-free chocolate chips but you can use whatever kind you’d like. White chocolate chips would probably be a great option as they pair well with dried cranberries.
- Mixing bowl
- Baking sheet
- Mixing spoon
Double Chocolate Cranberry Cookies
- 1/2 cup whole wheat flour
- 1/2 cup cocoa powder
- 3/4 cup rolled oats
- 1/4 cup flaxmeal (can omit if you don't have)
- 3/4 tsp baking soda
- 1 tsp cinnamon
- 2 tsp vanilla
- 1 egg
- 1/4 cup maple syrup
- 1/3 cup oil of choice (ie. grapeseed, coconut oil)
- 1/4 cup dried cranberries
- 1/3-1/4 cup chocolate chips
- Preheat the oven to 350F.
- In a medium or large bowl, stir together all the dry ingredients (whole wheat flour, cocoa powder, rolled oats, flaxmeal, baking soda, and cinnamon).
- Now add the wet ingredients to the same bowl (vanilla, egg, maple syrup, and oil) and mix thoroughly.
- Fold in the dried cranberries and chocolate chips.
- Scoop out balls of dough onto a parchment-lined baking sheet. Balls should be roughly 2 tbsp in size (the recipe makes 12-13 cookies). Once dough is rolled into balls, flatten them slightly with the palm of your hand.
- Bake for 7-9 minutes, depending on size and how hot your oven gets. I bake mine for 7 minutes.
- Remove from the oven, let cool, and enjoy! Store at room temperature or in the freezer (for up to a month).
If you enjoyed these cookies, be sure to check out my Banana Chocolate Chip Oat Muffins recipe and let me know what you think!
Jackie is a Toronto-based Registered Dietitian with a Masters of Health Science (MHSc) in Nutrition Communications, whose mission is to empower and support people with disabilities to manage their condition, prevent complications, and live active lifestyles through nutrition. Jackie runs a virtual private practice and consulting business and runs her blog which has simple recipes and health information for the disability community.