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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
15 mins
Total Time
30 mins
Servings: 30 small cookies, approx.
Calories: 60 kcal
Course:
Dessert , Snacks
Cuisine:
American
Ingredients
- 2 large ripe bananas well mashed (about 1 cup)
- 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 pure vanilla extract
- ⅛ teaspoon pure almond extract
- 1 ⅓ cups old fashioned rolled oats
- ½ cup almond meal*
- ¼ cup shredded coconut sweetened or unsweetened
- 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.
Cup of Yum
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
Monounsaturated Fat
1g
Trans Fat
1g
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
% 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.