Comments on: Vegan Cherry Chocolate Oatmeal Cookies

By: Katrina

Katrina — Sun, 15 Dec 2024 02:40:33 +0000

Hello! I would love to make this recipe as gifts for Christmas.. I’m wondering what the shelf life would be?
Great recipe! Thank you!

By: Sally Sonnex

Sally Sonnex — Sun, 11 Sep 2022 03:45:21 +0000

I just had to make these, even though I don’t own a proper mixer ? – I have a whisk attachment for a stick blender which worked until the last bit of flour when the dough became too stiff for it to handle. Guess I earned a couple of cookies hand blending in the oats and fruit/choc! ????
I used 3/4 cup of barberries instead of cherries as that’s what I had in the cupboard. The cookies are divine ???? I’ll definitely make them again I’m sure.

By: Ambur

Ambur — Thu, 10 Jun 2021 22:29:27 +0000

These are so good! I only used 1/2 cup of brown sugar (they were plenty sweet and still baked fine), no vanilla, substituted 1/2 the coconut oil for apple sauce and then made some of them with butterscotch chips, some with just cherries and some with cherries and chocolate. They’re delicious, thank you!

By: Hannah

Hannah — Fri, 27 Jul 2018 14:38:47 +0000

I adore this recipe. It has become my go-to for any occasion that requires sweets (which… is any occasion tbh). How would you recommend freezing / thawing this dough if I wanted to keep some on hand? Or is that even possible? Let me know!

By: Jeanine Donofrio

Jeanine Donofrio — Tue, 28 Feb 2017 20:41:53 +0000

In reply to Jennifer McVea.

I’m really sorry these weren’t for you – I really love them, I’m not sure what could have gone wrong :/

By: Jennifer McVea

Jennifer McVea — Tue, 21 Feb 2017 03:20:56 +0000

I don’t know what I did wrong with these, but they are so weird. This is the first time I made cookies with coconut oil, so i’m guessing that’s the problem. They didn’t really brown well or spread and I can really smell and taste the flax and I can taste the baking soda too. Ah well.

By: G. E. Brand

G. E. Brand — Tue, 26 Apr 2016 15:45:07 +0000

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!!!

By: Gwen

Gwen — Thu, 10 Mar 2016 01:34:55 +0000

In reply to Jeanine Donofrio.

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. 🙂

By: Jeanine Donofrio

Jeanine Donofrio — Sun, 31 Jan 2016 23:52:09 +0000

In reply to Gwen. 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.

By: Gwen

Gwen — Sun, 31 Jan 2016 17:32:53 +0000

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.