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

In a separate bowl, melt coconut oil or unsalted butter until warm. Add in egg and vanilla extract, whisking together until smooth. Slowly incorporate pure maple syrup while mixing.

Fold the dry ingredients into the wet mixture until just combined. The dough should be slightly sticky and cohesive, with no dry flour visible.

Gently fold in chopped fresh cranberries and chopped dark chocolate, reserving a few pieces for topping later.

Cover the bowl and refrigerate the dough for at least 30 minutes.

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

After chilling, scoop the cookie dough into 15 equal rounds and place them on the baking sheet, pressing each one down slightly.

Press reserved chocolate pieces onto the top of each dough mound.

Bake for 9-12 minutes until the edges are set and the centers remain soft.

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