Cherry Chocolate Chip Cookies
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Cherry Chocolate Chip Cookies
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Gluten free cherry chocolate chip cookies made with oats, dried cherries, coconut, and almond meal. Vegan. Healthy. Naturally sweetened.
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Ingredients
- 2 banana well mashed (about 1 cup, large, ripe
- 2 tablespoons extra virgin olive oil plus 2 teaspoons (use extra light for the most subtle flavor, though regular extra virgin olive oil can easily be substituted)
- ½ teaspoon vanilla extract pure
- ⅛ teaspoon almond extract pure
- 1 ⅓ cups rolled oats old fashioned
- ½ cup almond meal
- ¼ cup coconut sweetened or unsweetened, shredded
- ¾ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 2 ounces dark chocolate chopped (about 1/3 cup)
- ⅓ cup dried tart cherries
Instructions
- Place rack in the upper third of your oven and preheat to 350 degrees F.
- In a large bowl, stir together the bananas, olive oil, vanilla extract, and almond extract. Set aside.
- In a medium bowl, whisk together the oats, almond meal, shredded coconut, baking powder, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients and fold together until combined. Fold in the chopped chocolate and dried cherries. The dough will seem very moist.
- Scoop small tablespoon-sized drops of dough (not rounded) onto a parchment paper (or Silpat-lined) baking sheet, 1 inch apart.
- Bake for 12 to 14 minutes, until the cookies brown lightly and appear dry on the sides. Let rest on baking sheet for 4 minutes, then transfer to a cooling rack to cool completely.
Notes
- TO STORE: Leftover healthy chocolate cherry cookies can be kept in an airtight container at room temperature for up to 3 days. For best results place a paper towel over the cookies and in between any layers to absorb excess moisture and prevent the cookies from becoming mushy.
- TO FREEZE: Freeze cookies on a parchment-lined baking sheet until frozen. Transfer to a freezer-safe bag or container and store for up to 3 months. Defrost in the fridge overnight before serving.
- *To make your own almond meal, grind almonds in a food processor until they reach a fine powder. Do not over blend, as they will eventually turn into almond butter.
Nutrition Information
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Serving
1(of 30)
Calories
60kcal
(3%)
Carbohydrates
7g
(2%)
Protein
1g
(2%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
1mg
(0%)
Potassium
72mg
(2%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
54IU
(1%)
Vitamin C
1mg
(1%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30small cookies, approx.
Amount Per Serving
Calories 60 kcal
% Daily Value*
| Serving | 1(of 30) | |
| Calories | 60kcal | 3% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Potassium | 72mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 54IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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