Honey-Oat Chocolate Cranberry Cookies
Rustic oatmeal cookies sweetened with honey, warmly spiced with cinnamon, and dotted with chocolate and chewy dried cranberries. They are egg-free, pareve, and made without white or brown sugar.
Ingredients
Equipment
Method
- Preheat the oven. Heat to 325°F / 165°C. Line two baking sheets with parchment paper.
- Mix the dry ingredients. Whisk together the flour, oats, baking soda, cinnamon, and salt.
- Mix the wet ingredients. In another bowl, whisk the oil, honey, and vanilla until smooth.
- Combine. Pour the wet mixture into the dry ingredients.
- Mix thoroughly. Stir until all of the flour and oats are evenly moistened.
- Add the mix-ins. Fold in the chocolate chips and dried cranberries.
- Rest the dough. Let the dough sit for 15 minutes so the oats can absorb some of the moisture.
- Check the dough. After resting, it should be thicker, cohesive, and easier to shape.
- Portion. Scoop about 1 1/2 Tbsp dough per cookie.
- Shape. Squeeze each portion firmly together, then roll gently into a ball.
- Arrange. Place about 2 inches apart on the prepared baking sheets.
- Flatten. Press each cookie to about 1/2 inch thick before baking.
- Bake. Bake for about 13-16 minutes, beginning to check at 13 minutes.
- Check for doneness. The edges should be golden, the bottoms lightly browned, and the tops dry and set while the centers still have a little softness.
- Cool on the pan. Let the cookies sit on the baking sheet for 5-10 minutes because they will be fragile while hot.
- Finish cooling. Transfer to a wire rack.
Notes
Mix-in Option
Use 1/4 cup chocolate chips and 1/4 cup dried cranberries for an even mix. For an all-chocolate version, use 1/2 cup chocolate chips instead.
Make Ahead, Storage & Freezing
- Room temperature: Store airtight for about 3-4 days.
- Refrigerator: Up to about 1 week.
- Freezer: Freeze completely cooled cookies for up to 3 months.
Leave a Reply