Wholemeal Chocolate Cranberry Cookies

These wholemeal chocolate cranberry cookies are so delicious! Rich in chocolate taste, sweet with cranberries and with a soft crunch and chewy centre they're a much healthier bake than traditional cookies too!

Course Home Baking

Cuisine American

Prep Time 10

Cook Time 20

Total Time 35

Servings cookies

Calories 142kcal

Author Neil

Equipment

Ingredients

Olive oil cooking spray
100 g porridge oats
80 g plain wholemeal flour
1.5 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
1 tablespoon 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 tablespoon melted coconut oil/coconut butter*
1 egg medium sized lightly whisked.
1 teaspoon vanilla extract

Metric - US Customary

Instructions

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.

Notes

Last up to 3 days if kept in an airtight container. Can be frozen too!

Nutrition