These healthier Cherry Oatmeal Cookies are soft, a little chewy with slightly crisp edges, and have a wonderful flavor thanks to a hint of molasses and cinnamon. Gluten free and dairy free recipe.
This cherry oatmeal cookie recipe is adapted from my Whole Wheat Oatmeal Berry Cookies but made with gluten free flour, a hint of molasses and dried cherries, of course.
I modified the original recipe to remove the butter so they’re dairy free, using coconut oil.
I definitely ate two cookies in one sitting… Okay, and another one about two hours later.
That means you know they’re good.
A Healthy Oatmeal Cookie Recipe
These cookies are super quick and easy! You can mix together the cookie batter and enjoy them hot from the oven within a matter of 8-10 minutes!
They’re soft, kind of chewy but slightly crisp, and just the right combination of tart and sweet, if I do say so myself.
I personally really enjoy the molasses flavor that comes through with this recipe. But if you’re not a fan of molasses or don’t have it on hand, you can sub in honey.
The list of ingredients here covers your basic oatmeal cookie recipe, along with some extra add-ins to make this cookie recipe dairy free, flavorful and delicious!
How To Make Oatmeal Cookies
This oatmeal cookie recipe comes together best using an electric mixer, that way you can ensure the softened coconut oil and sugar get well incorporated with the nut butter (cashew or almond is my favorite here).
First mix together the dry ingredients: oats, flour, flaxseed, cinnamon, baking soda and salt – set this aside.
In a large bowl mix the wet ingredients: coconut oil, cashew butter, sugar, molasses, vanilla and egg.
Add the dry ingredients into the large bowl and combine.
Fold in the chopped dried cherries.
Note: Your dough should be thick and somewhat sticky.
Use a medium cookie scoop and flatten the dough slightly, as these cookies don’t spread when baking.
Tip: Place the cookies in rows of three, alternating with rows of two for good spacing.
Bake for about 10 minutes, allow the cookies to rest on the baking sheet for a few minutes before transferring to a wire rack.
Notes for This Cookie Recipe
- If gluten is not a problem, substitute the gluten-free flour for an equal amount of white whole wheat or whole wheat pastry flour. If using all-purpose flour, add 1 extra tablespoon.
- Looking for some butter in your oatmeal cherry cookie? Substitute the nut butter for 1/2 stick (1/4 cup) of softened butter.
- To quickly bring your egg to room temperature, run it under warm water for 1-2 minutes, or place it in a bowl of warm water for 5-10 minutes.
- Want to make cherry chocolate chip oatmeal cookies? Add 1/2 cup mini, dairy-free chocolate chips along with the dried cherries.
- Looking for a vegan egg free oatmeal cookie? Try this recipe and sub in chopped dried cherries (or replace half of the chips with dried cherries).
More Healthy Oatmeal Cookies You’ll Love:
- Peanut Butter Oatmeal Cookies with Chocolate Chips
- Espresso Chocolate Chip Almond Butter Oatmeal Cookies
- Healthier Oatmeal Raisin Cookies
- Whole Wheat Oatmeal Chocolate Chip Cookies
If you make this Healthier Cherry Oatmeal Cookies recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
- 2 cups old fashioned rolled oats
- 3/4 cup gluten-free 1:1 all-purpose flour or white whole wheat flour*
- 2 TBS flaxseed meal (optional)
- 1/2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup coconut sugar or brown sugar
- 1/4 cup softened coconut oil
- 1/4 cup cashew or almond butter
- 2 TBS molasses
- 1 large egg, room temperature
- 2 tsp vanilla
- 3/4 cup dried cherries, roughly chopped
- Preheat oven to 350ºF and line two large baking sheets with parchment paper, or silicone mats.
- In a medium bowl, combine oats, flour, flaxseed meal, cinnamon, baking soda, and salt. Set aside.
- In large bowl, using stand mixer with paddle attachment or electric hand mixer, cream together coconut sugar with softened coconut oil and nut/seed butter until creamy, about 1 minute (do NOT use melted oil).
- Add in molasses, egg, and vanilla. Beat on low-medium speed until combined
- Add dry oat-flour mixture to large bowl of wet ingredients. Use sturdy rubber spatula or large wooden spoon to combine. Fold in dried cherries using large wooden spoon.
- Using medium cookie scoop (or about 1 1/2 TBS), scoop dough balls and place on prepared cookie sheets. See picture in post of cookie sheet for how to space cookies.
- Bake cookies for 8-10 minutes. Allow cookies to cool on baking sheet for 1 minute before transferring to wire rack to cool completely.
- Store cookies in airtight container. Cookies will stay fresh up to one week–if they last that long.
FLOUR: You can sub in regular all-purpose, white whole wheat, or whole wheat pastry flour if you don’t need these to be gluten free.
Butter vs. Coconut Oil: You can also use softened plant based butter in place of coconut oil. Using butter will give these a little more flavor and a slightly crispier texture around the edges.
Adding in a 1/2 cup of dairy-free mini chocolate chips would also be an excellent idea for this recipe
Recipe adapted from Whole Wheat Oatmeal Berry Cookies
- Serving Size: 1 cookie
- Calories: 151
- Sugar: 13g
- Sodium: 131mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 9mg
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