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Cherry Chocolate Chip Cookies
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Cherry Chocolate Chip Cookies

Gluten free cherry chocolate chip cookies made with oats, dried cherries, coconut, and almond meal. Vegan. Healthy. Naturally sweetened.

Prep Time
15 mins
Cook Time
12 mins
Total Time
30 mins
Servings: 30 small cookies, approx.
Calories: 60 kcal
Course: Dessert, Snacks
Cuisine: American

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

    Cup of Yum
  1. Place rack in the upper third of your oven and preheat to 350 degrees F.
  2. In a large bowl, stir together the bananas, olive oil, vanilla extract, and almond extract. Set aside.
  3. In a medium bowl, whisk together the oats, almond meal, shredded coconut, baking powder, cinnamon, and salt.
  4. 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.
  5. Scoop small tablespoon-sized drops of dough (not rounded) onto a parchment paper (or Silpat-lined) baking sheet, 1 inch apart.
  6. 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

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: 30 small cookies, approx.

Amount Per Serving

Calories 60

% 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.