In a large mixing bowl, combine instant oats, whole wheat flour, baking powder, ground cinnamon, and salt. Whisk these dry ingredients together until well-blended.

In a separate bowl, melt your coconut oil or butter, then add in the egg and vanilla extract. Whisk until smooth and gradually stir in the pure maple syrup.

Gently fold the dry ingredients into the wet mixture using a spatula until just combined.

Fold in the fresh cranberries and chopped dark chocolate pieces, ensuring they are evenly distributed.

Cover the bowl with plastic wrap and refrigerate the dough for about 30 minutes.

Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.

Once chilled, scoop out portions of the dough—aim for about 15 equal servings, flattening each slightly.

Gently press reserved pieces of chopped dark chocolate into the tops of each cookie dough portion.

Place the baking sheet in the oven and bake for 9 to 12 minutes.

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