Healthy Cranberry Oatmeal Cookies

Ingredients Gathering: – 100g instant oats (gluten-free if necessary) – 90g whole wheat or gluten-free flour – 1 tsp baking powder – 1 tsp ground cinnamon – ¼ tsp ground nutmeg – ¼ tsp salt – 28g unsalted butter or coconut oil (melted and cooled) – 1 large egg (room temperature) – 1 tsp vanilla extract – 120mL pure maple syrup (room temperature) – 50g fresh cranberries, diced

Dry Ingredients Mixing: In a medium bowl, whisk oats, flour, baking powder, cinnamon, nutmeg, and salt. 

Wet Ingredients Preparation: In another bowl, combine melted butter or coconut oil, egg, and vanilla. Stir in the maple syrup. 

Combine Mixtures: Mix the wet ingredients into the dry ingredients until just incorporated. Avoid overmixing. 

1. Add Cranberries: Gently fold in the diced cranberries into the batter. 2. Chill Dough: Refrigerate the cookie dough for 30 minutes to firm up.

Prep & Bake: – Preheat the oven to 325°F (163°C). – Line a baking sheet with silicone mat or parchment paper.

– Form the dough into 15 rounded scoops on the sheet, then flatten each to ⅜-inch thick. – Bake for 9-12 minutes until cookies are just set.

Cooling: Let cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.