Wholemeal chocolate cranberry cookies are so delicious! Rich in chocolate taste, sweet with cranberries and with a chewy centre they’re a much healthier bake than traditional cookies too!
Folks is it too early to bring out recipes with a slight Christmas theme like these wholemeal chocolate cranberry cookies?
Well if it is and you’re thinking “oh no it’s too early” then no problems because you see you can actually make these all year round!
I couldn’t get fresh cranberries when I was developing this recipe so I tried it with dried cranberries soaked for an hour which helps to prevent them from burning whilst the cookies are baking.
The recipe worked fine meaning these cookies aren’t just for Christmas when fresh cranberries are available but they can actually be baked all year round!
So, this is not necessarily a Christmas recipe if you think it’s too early for that.
However if you don’t and you’re already excited for all those delicious Christmas foods coming our way then get fired right in!
If like me you’ve got a bit of a sweet tooth and you’re also a chocolate lover then there can be no better way to indulge than to enjoy a chocolate chip cookie.
I made these wholemeal and with no sugar either so they’re a bit ‘healthier’.
Plus they’re only 142 calories each so I think we can allow ourselves one of these every now and then don’t you agree? 🙂
This is a really simple recipe that both adults and kids can enjoy making.
As usual, and as with most of my other home baked cake and biscuits recipes there’s a simple process of putting ingredients into one bowl, then ingredients into another bowl and then combining the ingredients of both bowls together.
This forms the cookie mixture and you just divide that mixture into 12 equal sized balls, place those balls onto a greased baking tray and flatten them down into “rounds”.
They’re baked in an oven for 15 – 20 minutes and then after cooling a little they’re ready to go. Ready to go right into your mouth that is!
Why These Wholemeal Chocolate Cranberry Cookies Are So Good!
- They’re rich in chocolate taste and are so easy to make.
- They’re sweetened with naturally honey and cranberries.
- They have a crunchy texture and a delicious chewy center.
- They’re made with porridge oats and wholemeal flour.
- They’re only 142 calories each.
- Most of all they’re just delicious!
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Other Cookie Recipes You Might Also Like
- Lemon oat cookies are a delicious and simple bake with an amazing fresh lemon taste. Made with oats, wholemeal flour, coconut oil and lemon you’ll love this healthier cookie recipe!
- Dark chocolate chip cranberry cookies are delicious sweet soft and chewy holiday treats. The combination of melted dark chocolate chips and sweet cranberries is irresistible!
Coming Thursday on Neil’s Healthy Meals
So, looking forward to next Tuesday’s recipe it’s a lighter version of the lemon loaf cake that you find in Starbucks.
I see it every morning when I pop in for my Americano and it’s been on my mind to make a lower calorie version for a while so that’s what I’ve done.
I’ve never actually tasted the lemon loaf cake from Starbucks myself, I’m sure it’s delicious.
But I’ve tried my version out on my colleagues at work who have eaten Starbuck’s lemon loaf cake and they assure me its very close.
Then next Thursday I’ve got an excellent budget chicken and tinned cannellini beans recipe. Helping to save those pennies again!
Have a cracking weekend and I’ll catch you next week! 😉
Wholemeal Chocolate Cranberry Cookies Recipe
These wholemeal chocolate cranberry cookies make for a perfect little healthy snack and last up to 3 days if kept in an airtight container. They can be frozen too!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Wholemeal Chocolate Cranberry Cookies
- Olive oil cooking spray
- 100 g porridge oats
- 80 g plain wholemeal flour
- 1.5 tsp baking powder
- ½ tsp ground cinnamon
- 1/4 tsp salt
- 1 tbsp cocoa powder
- 60 g dried cranberries soaked in a bowl of cold water for at least 1 hours prior to using
- 50 g dark chocolate chips
- 125 ml runny honey
- 2 tbsp melted coconut oil/coconut butter*
- 1 egg medium sized lightly whisked.
- 1 tsp vanilla extract
- Pre-heat oven to 180C Fan
- Lightly spray a baking tray with the olive oil spray and rub across the surface of the whole tray.
- In a bowl combine the oats, flour, baking powder, cinnamon, salt cocoa powder, pre-soaked cranberries and chocolate chips.
- In another bowl combine the honey, coconut oil, whisked egg and vanilla extract.
- Combine the contents of both bowls together. The mixture will be sticky, but should hold together in a ball. If not, add a little more wholemeal flour.
- Flour your hands a little and roll the sticky mixture into 12 equal sized balls, place on the baking tray and then using a folk and your fingers shape them into rounds.
- Bake in the centre of an oven for 15 - 20 minutes.
- Remove from the baking tray with a spatula and allow cooling on a wire rack.