These Cherry Chocolate Chip Cookies are perfect for mid-day snacking, late-night indulgences, a guilt-free after-dinner treat…or just because (the best cookie reason of all!).
Sometimes, a lady just needs a cookie.
Whether it’s with coffee for breakfast, a mid-day pick-me-up, or a midnight snack attack, if you ask me, any time is cookie time.
Working from home, I’m constantly surrounded by tempting treats, including, but not limited to:
- Whatever recipe I’m currently testing (I’m frequently working on variations of these decadent Brownie Bites).
- Ben’s bi-weekly batch of Healthy Chocolate Chip Cookies.
- Or the four different flavors of ice cream I have tucked away in the freezer (like this Banana Ice Cream).
I wish I were one of those steely individuals who could eat fruit and call it dessert, but it’s just not who I am—I’m a lady who needs her afternoon (and morning) cookie break.
5 Star Review
“These. Are. AMAZING!!! I’ve made three batches in the last month, now I’m just waiting for my bananas to ripen so I can make more!”— Elissa —
Therefore, anytime I’m able to create a stellar healthy cookie recipe, they get added into my regular cookie rotation.
These healthy cherry chocolate chip cookies are one of my latest inventions and they are outstanding for several reasons.
- The recipe uses zero refined sugar. They’re naturally sweetened with bananas, coconut, and cherries.
- Made with almond meal and wholesome oats, these easy cherry chocolate chip cookies are gluten free (as is this Healthy Peanut Butter Skillet Cookie).
- PLUS, vegans rejoice because these cookies contain no eggs, butter, or dairy of any kind (these Chickpea Blondies are another vegan favorite).
Skeptical? So was I.
How to Make Cherry Chocolate Chip Cookies
Cherry and chocolate are a dream team flavor combo.
Combined with tender oats, these cookies are securely stationed in “snack-appropriate” territory, which is exactly where I want them to be.
- Banana. Forget about the cakey banana puff “cookies” you may have had in the past. In this recipe, the bananas act like eggs to add moisture and help bind the ingredients in these vegan chocolate chip cookies together (similar to these Peanut Butter Banana Cookies).
- Shredded Coconut. Adds body, texture, and sweetness.
- Almond Meal. Keeps these gluten free chocolate chip cookies light and tender (just like in Almond Flour Cookies).
- Oats. Give the cookies a subtle nutty flavor, adds texture, and a little chew. (Healthy Oatmeal Cookies will forever be one of my favorites.)
- Dark Chocolate. Makes these healthy cherry chocolate chip cookies decadent enough to feel like a special treat.
- Dried Cherries. I always reach for tart dried cherries when I can, but if you prefer sweet dried cherries, they’re a fine choice too. (If you love cherries, try my Roasted Chickpea Snack Mix too.)
- Stir together the bananas and wet ingredients.
- Whisk together the dry ingredients.
- Add the dry ingredients to the wet ingredients and mix to combine. Fold in the chocolate and cherries.
- Scoop tablespoon drops of dough onto a parchment-lined baking sheet. Bake the chocolate cherry cookies at 350 degrees F for 12 to 14 minutes, until the cookies are golden and set on the edges. ENJOY!
- To Store. Leftover chocolate chip cookies with cherries 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.
Recommended Tools to Make this Recipe
- Mixing Bowls. This nested set of glass mixing bowls is a must-have for any baker.
- Parchment Paper. Prevents sticking and makes clean-up a breeze.
- Baking Sheets. These are my go-to sheet pans for cookie baking.
Frequently Asked Questions
While oats are naturally gluten free, not all oats are processed in a gluten free facility. For this reason, I always recommend checking your labels while shopping to make sure your rolled oats are certified gluten free.
While chocolate is inherently vegan since it’s made from cacao beans, you should still always check your labels when shopping. Many popular brands will add milk, milk fat, or other animal-derived ingredients.
Yes. While I have not made these larger myself, you should be able to double the size of the cookies without any issues. Keep in mind, that the cookies may need longer to bake, however, so keep an eye on them and adjust the time accordingly.
Cherry Chocolate Chip Cookies
- 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)
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon pure almond extract
- 1 1/3 cups old fashioned rolled oats
- 1/2 cup almond meal*
- 1/4 cup shredded coconut sweetened or unsweetened
- 3/4 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 2 ounces dark chocolate chopped (about 1/3 cup)
- 1/3 cup dried tart cherries
- 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.
- 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.
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