As promised, here’s another cookie recipe! These Oatmeal Chocolate-Cherry Cookies are perfect for gift giving, nomming, partying, bakesale activism, or that looming holiday cookie swap.

These cookies are deelish and have passed the Dazee gluten-free test, they also have a great crumb and are full of delicious flavors and chewy textures.

The original iteration of these cookies was veganized loooong ago from a Martha Stewart cookie issue, but since then, they have been made over so much they no longer resemble their former self. Now they truly shine in their vegan, gluten-free and aquafabulous glory! The next version will be cane-free with just natural sweeteners!

Cherry chocolate chip cookies! Vegan, gluten-free and delicious.

Emma’s Oatmeal-Chocolate-Cherry Cookies! Vegan, gluten-free and perfect for baketivism!

You gotta love a pantry friendly cookie! The mix-ins (cherries, coconut, and chocolate chips) can even be swapped out for other ingredients, depending on what you have and your baking whim and style. I often add whole roasted hazelnuts, or to make them with  tropical flavors, I sometimes add dried banana instead of the dried cherries. Both would even be great, or mini vegan marshmallows!

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Oatmeal Chocolate-Cherry Cookies
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Vegan and gluten-free cherry-oatmeal-chocolate chip cookies.
Servings
2 Dozen
Ingredients
Ingredients
Vegan and gluten-free cherry-oatmeal-chocolate chip cookies.
Servings
2 Dozen
Instructions
  1. Preheat oven to 350F, and line a baking sheet with parchment paper.
  2. Put the coconut oil, sugar, and blackstrap molasses into the bowl of a mixer, and cream until smooth and well combined. Add the aquafaba, flax and vanilla and continue to beat until smooth, scraping down the sides of the bowl with a spatula, as needed.
  3. Add the flour, oats, baking soda, cinnamon, if using, and salt. Beat on low until just combined, then increase speed and beat until smooth.
  4. Add the chocolate chips, cherries and coconut flakes and beat on low, until just combined.
  5. Scoop the dough by tablespoon and place on the prepared baking sheet, spacing the cookies about 2 inches apart. Bake cookies 12 to 14 minutes, or until golden brown and set in the middle.
  6. Let cool for five minutes, and transfer to a wire rack to cool.

These cookies call for aquafaba (chickpea cooking liquid), and if this is a new ingredient for you, you can read more about it here!

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xo Julie & Kittee

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