Dark Chocolate Oatmeal Craisin Cookies
Last Updated on February 11, 2020 by Annie
These soft and slightly salty dark chocolate craisin cookies are a decadent indulgent you won’t soon forget.
My first oatmeal cookie with chocolate and craisins came from my friend Blaire. She decided to make them in the kitchen of our sorority house one afternoon. Blaire was always making delicious recipes I had never heard of, like a pumpkin pie oatmeal, so I knew these cookies were bound to be good! Boy were they ever! Those soft and fluffy oatmeal cookies with white chocolate chips were an unforgettable pair!
When I began to think about desserts I wanted to make for Valentine’s Day, the idea to whip up those White Chocolate Craisin Cookies came to mind. The problem is, I don’t love white chocolate all that much, and while they have a dairy free version or two out there, they just didn’t make the kind of statement the cookie needed. When I went back to the drawing board I thought about what I like, instead of what I thought the cookie should be. With a new sense of excitement, these Dark Chocolate Oatmeal Craisin Cookies were born.
How to Make Dark Chocolate Oatmeal Craisin Cookies
Begin by preheating the oven to 360°F. Then get out a rimmed cookie sheet and line it with a silicone mat or parchment paper.
In a medium sized mixing bowl, stir together flour, baking soda, oatmeal, salt, and cinnamon. Set the bowl aside for later.
In the base of a standing mixer, cream together butter and brown sugar. After about 2-3 minutes, add the egg and vanilla, stir until combined.
On low, add 1/4 cup of the flour mixture at a time. Occasionally stop to scrape the sides of the bowl. Continue adding the flour until all has been mixed in.
Fold in the dark chocolate chips and craisins. Using a 1.5 Tbsp cookie scoop, scoop the dough into balls and place them about 2 inches apart on the cookie sheet. Sprinkle the tops with flaky sea salt, and bake for 12 minutes.
Remove from oven and allow the cookies 1-2 minutes to cool on the cookie sheet before moving to a cooling rack or enjoying.
Dairy Free Changes
-Swap out butter and use vegan butter.
-Use dairy free dark chocolate chips such as Enjoy Life.
Did you make these delicious Dark Chocolate Oatmeal Craisin Cookies? Tag me on Instagram with @mylifeafterdairy so I can share your life after dairy adventures!
Other deliciously dairy free cookies
Salted Chocolate Chunk Cookies- Delicious and dairy free, these are the ultimate chocolate chunk cookies!
Valentine’s Day Chocolate Chip Cookies– Make a batch of these sweet double chocolate chip cookies for your Valentine this year!
Chocolate Crinkle Cookies– These fudgy chocolate cookies make the perfect treat for your special someone!
Dark Chocolate Oatmeal Craisin Cookies
Soft, salted dark chocolate oatmeal cookies with craisins are a quick and delightful treat!
Ingredients
- ¾ c. Flour all-purpose
- ¾ c. Oatmeal
- ½ tsp. Baking Soda
- ½ tsp. Salt
- ¼ tsp. Cinnamon
- ½ c. Vegan Butter room temperature
- ¾ c. Brown Sugar dark
- 1 tsp. Vanilla
- 1 Egg room temperature
- ¾ c. Dark Chocolate Chips dairy-free
- ¾ c. Craisins
Instructions
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Preheat the oven to 360°F. Line a cookie sheet with a silicone mat or parchment paper.
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In a medium bowl stir together flour, oats, baking soda, salt, and cinnamon. Set aside.
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In the bowl of a stand mixer, cream together vegan butter and dark brown sugar.
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Add egg and vanilla. Mix until fully incorporated.
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On low, stir on the flour mixture about ¼ cup at a time.
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Once all of the flour mixture have been mixed in, removed bowl from the mixer and fold in the dark chocolate chips and craisins.
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Using a 1½ Tbsp. cookie scoop, scoop dough into balls. Place the cookie dough balls on the lined cookie sheet. Sprinkle with a little flaky sea salt. Bake at 360°F for 12 minutes.
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Remove the cookie sheet from the oven and allow the cookies to cool for about a minute on the cookie sheet before transferring to a cooling rack.
Recipe Notes
If you plan to freeze the cookie dough, take it out about 10 minutes before baking to allow it to come back to room temperature.