Dark Chocolate and Cranberry Oatmeal Cookies

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Simple yet delicious, everyday oatmeal cookies which all generations love.

Throw them in kids’ lunch box, have one with your coffee or eat as a post work-out snack.

Vegan and refined-sugar free.

DARK CHOCOLATE AND CRANBERRY OATMEAL COOKIES {vegan and refined sugar-free}

makes 12 cookies
recipe and pictures by Iva S. culinary postcards
Prep time: 30min (20min hands-off time) >> Bake time: 13-15 min >> Total time: 45 min

Ingredients

1 3/4 cups rolled oats
1 cup spelt flour
1 tsp baking powder
1/2 tsp vanilla powder
pinch of salt
1/3 cup dark chocolate, chopped
1/2 cup dried cranberries (works great with raisins as well)
1/3 cup coconut oil, measured melted
1/3 cup maple syrup
1/3 cup plantbased milk (soy or almond milk works best)

*Dark Chocolate and Cranberry Oatmeal Cookies*

Instructions

Melt the coconut oil in a small sauce pan over low heat. Be careful not to burn it, remove from heat and set aside to cool.
In a large mixing bowl combine oats, spelt flour, baking powder, salt and vanilla powder.
Chop the chocolate then add to the bowl, together with cranberris and stir in.
In a smaller bowl combine melted coconut oil with soy (or almond) milk and maple syrup.
Pour the wet mixture over dry ingredients and mix until all dry ingredient get coated.
Preheat your oven to 350F and let the batter sit at room temperature while waiting for it (for 15-20 minutes).
Wet your hands and form cookies into discs, placing them on a baking sheet (lined with parchment paper).
Bake until they start turning golden brown, for 13-15 minutes.
Let them cool a bit and enjoy!