Vegan Cherry Chocolate Oatmeal Cookies

Vegan Cherry Chocolate Oatmeal Cookies / loveandlemons.com

These are my perfect cookies. If you’re not vegan, don’t let the “vegan” part of this title distract you – there’s nothing vegan tasting about them. These are cookies that happen to be vegan because I like to save my eggs for breakfast and, well, I like to eat more raw cookie dough than the average person.

Vegan Cherry Chocolate Oatmeal Cookies / loveandlemons.com

These are rich, chewy, sweet, but not too sweet, and have the most delicious pop of flavor from the dried tart cherries, which are the star here. They’re soft, plump and chewy and I’m so in love with these cookies.

Vegan Cherry Chocolate Oatmeal Cookies / loveandlemons.com

I used coconut oil instead of butter (as I so often do). I experimented with sugars until I ended with a combination of brown sugar and maple syrup that I think is perfection. The brown sugar helps create the chewy texture, and the maple syrup adds a rich sweet flavor.

Vegan Cherry Chocolate Oatmeal Cookies / loveandlemons.com

Tart cherries have some unique superfood benefits. They’re a natural anti-inflammatory as well as a source of melatonin. I put them in everything from salads to grilled cheese to granola. They’re easy to find – I get mine in the bulk bins at my Whole Foods (and I’ve seen them in most grocery stores).

Vegan Cherry Chocolate Oatmeal Cookies / loveandlemons.com

What are you waiting for? Go bake cookies!

Vegan Cherry Chocolate Oatmeal Cookies / loveandlemons.com

4.7 from 3 reviews
Vegan Oatmeal Cherry Chocolate Cookies
 
Prep time
Cook time
Total time
 
Recipe type: dessert
Serves: 16 large / 32 small cookies
Ingredients
  • 2 tablespoon ground flaxseed
  • 6 tablespoons warm water
  • 2 cups flour (1 cup all-purpose flour + 1 cup spelt or whole wheat)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon sea salt
  • ⅔ cup melted coconut oil
  • 1 cup brown sugar
  • ½ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 2 cup whole rolled oats (not instant)
  • 1 cup dried tart cherries
  • ½ cup chocolate chips
Instructions
  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. In the bottom of your electric stand mixer’s bowl*, add the flaxseed and water. Whisk it (by hand), until well emulsified. Leave it there to thicken while you mix your dry ingredients.
  3. In a medium bowl, combine the flour, baking soda, cinnamon and salt. Set aside.
  4. To your mixer's bowl (where you started the flaxseed mixture), add the coconut oil, brown sugar, maple syrup, and vanilla. Mix on medium-high speed until well combined.
  5. Gradually add the dry ingredients, mixing after each addition. Mix on high until the dough is smooth and sticky. Add the oats, tart cherries and chocolate chips, and mix on low until all is combined.
  6. Scoop a scant ¼ cup of dough onto the baking sheet. Repeat to form about 16 large cookies (or use a heaping teaspoon and make about 32 smaller ones).
  7. Bake for 8-10 minutes or until the cookies are golden brown around the edges and still soft in the middle. Remove from the oven and let them cool on the baking sheet for at least 15 minutes.
Notes
*You can use an electric hand mixer if you don't have a stand mixer. I don't recommend mixing these by hand without a mixer.

Note: if you’re not vegan, you can use 2 eggs in place of the flaxseed/water mixture. You can also use room temperature butter in place of the coconut oil. If your butter is salted, reduce the salt in the recipe to ¼ teaspoon or skip the added salt.

tartcherries2


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47 comments

  1. Kristin Feldkamp on said:

    I can’t wait to try this recipe! I’m always looking for something I can bake when I have my vegan friends over for dinner. I like the no-raw-egg factor too so I don’t have to swat my kids’ hands away from the bowl as we’re making cookies.

  2. I’m right there with you about saving the eggs for bfast and getting to eat half the batch of cookie dough raw! These look incredible!

  3. Joyce on said:

    I had a bag of cherries but my bf ate them! I’ll have to get more to try this recipe out. I like the addition of coconut oil as I have been recently using it more in smoothies too. Recently discovered the versatility of golden raisins, can’t wait to learn more about tart dried cherries!

  4. Daniella on said:

    I wish these were gluten free! The cookies look fantastic.

    • jeanine from loveandlemons.com on said:

      see a few comments below…

  5. I love dried cherries! I could just eat them by the handful and never tend to have any left by the time I want to use them in something. These cookies are a good reason to pick some up – I bet they are delicious and I’m sure I could adapt them to gf pretty easily. They look amazing!

  6. Shoshana from akfitchick.com on said:

    Yummy! These look so good and I have almost every ingredient…just missing the cherries.

  7. Sounds like a great combo, I think the tart cherries will absolutely bring these oatmeal cookies to life! And it doesn’t hurt that it got healthy benefits, too! 🙂

  8. You always make great recipes with tart cherries, and this one is no exception. It’s the perfect blend of chocolate chip and oatmeal cookies. I stock up on dried cherries when I’m back in the US because they’re harder to come by (and expensive) here in Switzerland! This is going on my fall baking list!

  9. Zoe from lifeofaprettynormalgirl.wordpress.com on said:

    These cookies look so delicious! I love so combo of chocolate and cherries:)) Greetings

  10. These look like my type of cookie too!! I’ve always loved oatmeal cookies and now I’m craving a deliciously chewy cookie fresh out of the oven. 😀

  11. I can’t wait any longer as I am craving these cookies as soon as I see them. I LOVE LOVE LOVE them so much I need to bake them today!!! Thank you so much for your wonderful recipe, as always. I am going to bookmark this recipe to bake for my nephew when I visit home 🙂

  12. Hi Jeanine! I do love me some vegan oatmeal cookies. How do you think alone extract would do instead of vanilla? And I’d love to try some pistachios or chopped almonds with the cherries. But do I dare betray chocolate?

    • jeanine from loveandlemons.com on said:

      Hi Cady, I think your variations sound delicious! I think almond extract could work instead of the vanilla (or with it 1/2 and 1/2)…

  13. Linda from boeddhamumglutenfree.blogspot.com on said:

    Hi Jeanine, I came upon your site looking for a gluten free oatmeal cookie and was so inspired by this recipe that I made a gluten-free version. They just came out of the oven and they taste delicious.
    So great to have a cookie dough recipe without eggs!
    Thank you for the inspiration 🙂
    xx Linda

    • jeanine from loveandlemons.com on said:

      Hi Linda, glad you liked them! Can you share what type of GF flour you used?

      • Linda from boeddhamumglutenfree.blogspot.com on said:

        Hi Jeanine,
        I used a mix of 1 cup of buckwheat flour, 1/2 cup of brown rice flour and 1/2 cup of tapioca flour. I used 1/4 cup of maple syrup; that is sweet enough for me. My son, who is no celiac, loves them too!
        Is it ok when I share my gluten-free version on my blog, with a reference to yours?
        thanks again! xo Linda

        • jeanine from loveandlemons.com on said:

          Thanks for sharing! This is so helpful for other gluten free readers… Sure, go ahead and share on your blog 🙂

        • andrea on said:

          Thank you for the responses. Linda, thank you, very helpful:)

  14. Allyson from consideringtheradish.wordpress.com on said:

    Yum. I love oatmeal cookies, but my husband hates raisins and won’t eat them with me. He does like dried cherries, and it sounds like these will be cookies we’ll both love.

  15. Mitesh Shere from miteshshere.blogspot.com on said:

    Wow, such a delicious and healthy recipe! In my spare time I love to cook, so thanks for sharing this recipe.

  16. Agatha from greenearthpackaging.co.uk on said:

    I love this idea 🙂 I will definitely be trying this out!

  17. Andrea on said:

    Have you tried these with any other flour than wheat or spelt?
    I can’t eat wheat or spelt and would love to make these for our family as they are perfect for our daughter who is anaphylaxis to wheat. I have tried other flours myself but not found one that works.

    • jeanine from loveandlemons.com on said:

      Hi Andrea – I haven’t but I think oat flour might work well – also see the comment that’s 4 above this one – a reader made a gluten free version with buckwheat and brown rice flour. (a gluten free all purpose flour mix like Pamela’s or Cup 4 Cup should sub in here as well).

  18. Amy on said:

    First, I absolutely love this site and can’t wait for the cookbook. It is my go to resource now for delicious, healthy meals that are also easily pulled off after a work day. I tell everyone about it. Now for this recipe… we’re in trouble. Made a batch of these last night and they are so good we had for breakfast this morning. I’m usually good with self control on desserts but I’m going to have to take any leftovers to work tomorrow if any are left. They are everything I want in a cookie. Mine weren’t quite as pretty as thinner than the picture– will try to research what may have caused this– but they taste divine! Confession: I put the whole bag of chocolate chips in. 🙂

    • jeanine from loveandlemons.com on said:

      Ha, I’m so glad you liked them – I couldn’t help but eat them for breakfast too :). The batch I made in the bottom photo here were pretty flat, the ones in the top photo I guess puffed a little more – I had that dough in the fridge for a few hours before I shot them, (maybe that made a difference). Both ways tasted good and the overall texture was the same, so I didn’t call that out as a step, but chilling the dough might help them not flatten so much. Or you could use a tad less coconut oil. I usually get puffier, less flat cookies when I use a little less fat.

  19. Ashley on said:

    I just made a batch of these, and they are the BEST oatmeal cookies I’ve ever made! I ran out of regular chocolate chips, so I subbed in some white chocolate chips and added a handful of chopped pecans. So good!

    • jeanine from loveandlemons.com on said:

      I’m so glad to hear, yay!! Ooh, I bet white chocolate would be delicious 🙂

  20. Brenda on said:

    These are outstanding!

  21. Kate from holajalapeno.com on said:

    Oh wow, these sound so chewy and delicious. I’m a huge fan of dried tart cherries, I put them in everything!

  22. Jyothi on said:

    Hi, I am having a dinner party this week and wondered if the dough could be made the night before and covered/refrigerated to bake the next day? It would be nice to serve them warm out of the oven with vegan ice cream. Thanks!

    • jeanine from loveandlemons.com on said:

      Yep – it can be. It’ll get stiff in the fridge but before you bake them just let it sit out at room temp for a few minutes until the texture is scoop-able again.

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  24. Gina from clearlightinfraredsaunas.webs.com on said:

    Who wouldn’t like chocolate, dried cherries and a bit of maple syrup? We tried the recipe with eggs. Will try the vegan method next.

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  26. Holly on said:

    I want to make them for a friend that eats no animal products. What kind of chocolate chips can I purchase that don’t use milkfat? I always use Nestle Semi Sweet. I am not a vegan so I don’t know what is out there?

    • jeanine from loveandlemons.com on said:

      Hi Holly, there’s a brand called Sunspire and another one called Enjoy Life. (I usually find them at Whole Foods, but I’ve seen them in other stores too). If you can’t find either of those, you can chop up a dark chocolate bar (one that’s about 60% cacao). Just read the labels to see which ones don’t contain dairy. Hope that helps!

  27. holly on said:

    Thanks Jeanine! Whole Foods is right around the corner from me.

    • jeanine from loveandlemons.com on said:

      great! you’ll have no problem then – they’re right in the regular baking section :). Hope you like the cookies!

  28. kya on said:

    u could probably use oat flour, almond flour, or coconut meal maybe…. experiment!

  29. Gwen on said:

    I just tried these cookies and was not that impressed with the results. The cookies were puffy, and and tasted kind of raw in the middle, even though I baked them for 11 minutes instead of the 8-10 minutes the recipe called for. Perhaps it’s because of the modifications I made. I used one cup of regular flour with one cup of spelt, and followed the vegan version with a few modification so: I melted vegan butter (Earth Balance) to replace the coconut oil; reduced the maple syrup to one-quarter cup, because I don’t like cookies that are too sweet; and left out the salt (because there is lot of sodium in the vegan spread). For the rest I followed the recipe. I’m not sure what I could do differently, so won’t be making these again.

    • Hi Gwen – I have funny results baking with melted earth balance so I don’t think it would be a 1:1 replacement for coconut oil.

      • Gwen on said:

        Hi Jeanine – you were right! I tried the recipe again using butter, and they were fantastic. I used the ground flaxseed mixture instead of eggs (so the recipe was half-vegan), and used the full amount of maple syrup (1/2 cup) but reduced the brown sugar to 2/3 cup. The cookies were perfect – dense and chewy with just the right sweetness. And with all the oats and spelt flour they must be healthy! Thanks for the great recipe – I’ve made it several times now and these cookies are always a hit with family, friends and colleagues. 🙂

  30. G. E. Brand on said:

    These cookies look fantastic and I will be making them for sure.
    I would, however, like to offer another option for ingredients. It is well documented that highly saturated fat foods cause high cholesterol. I’m someone that has to be very careful about consuming saturated fat. Coconut oil is roughly 87% saturated fat – very high.
    So, in baking, one can replace any and all oil with apple sauce, unit for unit. You can also use a Sunsweet product called Lighter Bake which is a butter/oil replacement for baking. Here is a link to the product:
    https://www.sunsweet.com/products/lighter-bake/

    Can’t wait to make these cookies. Thanks!!!

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