Dark Chocolate and Cranberry Oatmeal Cookies

posted in: recipe, Vegan/vegan friendly | 0

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.

Cranberry and Dark Chocolate Oatmeal Cookies


  • 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



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
Dark Chocolate and Cranberry Oatmeal Cookies



  1. 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.
  2. In a large mixing bowl combine oats, spelt flour, baking powder, salt and vanilla powder.
  3. Chop the chocolate then add to the bowl, together with cranberris and stir in.
  4. In a smaller bowl combine melted coconut oil with soy (or almond) milk and maple syrup.
  5. Pour the wet mixture over dry ingredients and mix until all dry ingredient get coated.
  6. Preheat your oven to 350F and let the batter sit at room temperature while waiting for it (for 15-20 minutes).
  7. Wet your hands and form cookies into discs, placing them on a baking sheet (lined with parchment paper).
  8. Bake until they start turning golden brown, for 13-15 minutes.
  9. Let them cool a bit and enjoy!
Dark Chocolate and Cranberry Oatmeal Cookie
Dark Chocolate and Cranberry Oatmeal Cookie


Fancy cookies? Check other recipes on culinary postcards:

Soft Quinoa and Apple Cookies (vegan)

Double Almond Cookies (vegan)

Linzer Cookies (vegan and gluten free)

Buckwheat and Almond Thumbprints (vegan, gluten free)


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