These healthier Cherry Oatmeal Cookies are going to be your new favorite with the special touch of Michigan dried cherries! They’re soft yet chewy with slightly crisp edges, and have a wonderful flavor thanks to the coconut sugar and molasses. Made gluten-free, dairy-free, and refined sugar-free.
Happy first week of July! I can’t believe it is JULY already… But we finished out the month of June with two savory recipes in a row, so you guys had to know some kind of baked good was coming, yes?
I’m actually quite excited about today’s recipe – nothing beats a good old-fashioned oatmeal cookie! Well, I don’t know if you could consider this “old-fashioned” because I am pretty sure our grandmas and grandmas’ grandmas likely didn’t use coconut sugar, coconut oil, or even whole wheat flour when making their oatmeal cookies… but my point is they TASTE like an old-fashioned oatmeal cookie. We are throwing in some delicious dried cherries in the mix as well.
Healthier Cherry Oatmeal Cookies
July means cherry season, and not just all around, but especially in Michigan. It is said that 70-75% of the tart cherries and 20% of sweet cherries grown in the U.S. come from Michigan. Traverse City is known as the Cherry Capital of the World and they host a huge festival each year the first week of July: The National Cherry Festival. I’ve actually never been to the festival myself, but I’ve heard it is awesome.
Drew and I went up to Traverse City for our first time (ever) before Memorial Day, just before the “busy season” started, so I can only imagine how packed the small town gets when The National Cherry Festival is happening.
Anyways, I couldn’t let this month pass by without sharing a healthy cherry recipe here. I have a few other recipes featuring cherries later on this month, but it only felt right to start with a cookie recipe! 😀
I feel like it has been a while since I’ve shared a solid cookie recipe with you all… Even if it hasn’t, I lose track and it feels like it’s been too long!
Gluten-Free, Dairy-Free, Refined Sugar-Free Healthy Oatmeal Cookies Recipe
This cherry oatmeal cookie recipe is adapted from my Whole Wheat Oatmeal Berry Cookies (an FMK original), but made with gluten-free flour instead and I loved how they turned out! I modified the original recipe to remove the butter so they’re dairy-free. And I also added some molasses for rich flavor, making them refined sugar-free, too! I definitely ate two cookies in one sitting… Okay, and another one about two hours later. That means you know they’re good.
Ingredients for Healthier Cherry Oatmeal Cookies
- gluten-free old-fashioned rolled oats (or regular)
- gluten-free 1:1 baking flour (or all-purpose, white whole wheat, or whole wheat pastry)
- ground cinnamon
- salt
- coconut sugar
- coconut oil
- nut/seed butter
- egg
- molasses
- vanilla
- dried cherries
Quick and Easy Oatmeal Cookies with Cherries
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, I’d recommend referring to the original oatmeal berry cookie recipe for the sugar ratios.
A Few Tips for Making the Best Cherry Oatmeal Cookies:
- If gluten is not a problem, substiute the gluten-free flour for an equal amount of all-purpose, white whole wheat, or whole wheat pastry flour.
- Looking for some butter in your cherry oatmeal cookie? Substitute the nut/seed butter for 1/2 stick (1/4 cup) 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.
Hope you enjoy these cherry oatmeal cookies as much as I do!
More Cookie Recipes You’ll Love:
- Healthy Peanut Butter Oatmeal Cookies with Chocolate Chips [Oil-Free, Dairy-Free]
- Espresso Chocolate Chip Almond Butter Oatmeal Cookies
- Strawberry Banana Oatmeal Cookies [Vegan, GF]
- Healthier Oatmeal Raisin Cookies [Whole Grain]
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
How to Make…
Healthier Cherry Oatmeal Cookies [Gluten-Free, Dairy-Free, Refined Sugar Free]
These Healthier Cherry Oatmeal Cookies are going to be your new favorite with the special touch of Michigan dried cherries! They’re soft yet chewy with slightly crisp edges, and have a wonderful flavor thanks to the coconut sugar and molasses. Made gluten-free, dairy-free, and refined sugar-free.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 20 1x
- Scale:
Ingredients
- 2 cups rolled oats, gluten-free
- 3/4 cup gluten-free 1:1 all-purpose flour or 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
- 1/4 cup softened coconut oil
- 1/4 cup creamy nut/seed butter**
- 2 TBS molasses
- 1 large egg, room temperature***
- 2 tsp vanilla
- 3/4 cup dried cherries, roughly chopped
Instructions
1. Preheat oven to 350F and line two large baking sheets with parchment paper, or silicone mats.
2. In a medium bowl, combine oats, gluten free or whole wheat flour, flaxseed meal, cinnamon, baking soda, and salt. Set aside.
3. 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 1-2 minutes (Do NOT use melted oil).
4. Add in molasses, egg, and vanilla. Beat until combined
5. Add dry oat-flour mixture to large bowl of wet ingredients. Use sturdy rubber spatula or large wooden spoon to combine.
6. Fold in dried cherries using large wooden spoon.
7. Using medium cookie scoop (or about 1 1/2 TBS), scoop dough balls and place on prepared cookie sheets, leaving about four inches of room in between. See picture in post of cookie sheet for how to space cookies.
8. Bake cookies for 8-10 minutes. Allow cookies to cool on baking sheet for 1 minute before transferring to wire rack to cool completely.
9. Store cookies in airtight container. Cookies will stay fresh up to one week–if they last that long 🙂
Recipes Notes:
*regular all-purpose, white whole wheat, or whole wheat pastry flour all should sub just fine if gluten is not an issue.
**the original recipe calls for softened butter. Feel free to sub the nut/seed butter with butter if not dairy-free. It will make the cookie texture slightly more crispy.
***using a room temperature egg will make sure the coconut oil doesn’t solidify when mixing. Run egg under hot water for 1-2 minutes to warm slightly.
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
Nutrition Information:
- 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
This post contains some affiliate links. Should you choose to purchase through said links, I will receive a small commission. Thank you for your support in helping keep Fit Mitten Kitchen up and running.
Dana Z says
Ohh, these look they would be perfect for a bike ride snack! I should be biased because I grew up in Wisconsin, but Michigan cherries really are the best.
Ashley says
Oh yes – love bike rides! ?
Emily says
A good chewy soft oatmeal cookie is DELICIOUS. I made some oatmeal peanut butter chocolate chip cookies last week, and these look yummy too. If you ate 3 in a short while, that’s definitely a good sign.
Ashley says
There is just something about an oatmeal cookie I can’t get enough of! PB chocolate is amazing as well <3
Joghog says
I don’t see where the recipe has the amount of molasses to add. (I am quite blind, though.)
Ashley says
My mistake there! I forgot to add it into the recipe page – 2 tablespoons! It is updated now. Thank you for your comment!
Joghog says
Thanks for the update! (I think I’ll enjoy the touch of molasses.)
Jen says
The recipe says “combine oats, whole wheat flour, flaxseed, baking soda, and salt.”
What’s the flax seed measurement? Or did you mean to type cinnamon there instead?
Ashley says
Ah sorry about that Jen! No flaxseed in this recipe – I meant cinnamon 🙂 will update the recipe page ASAP!
Alaina says
For the creamy nut butter, does it need to be natural? So excited to try these tonight!!!
Ashley says
Hi Alaina– I’ve only used a natural style of nut butter (homemade cashew butter is what I believe I used) but I assume a creamy “JIF” style would work out too! My nut butter isn’t typically very oily. It should be alright though! If the batter seems dry, just add a bit more coconut oil or splash of milk. Keep me posted on how they turn out for you!
Ellen says
Thank you will make these cookies for my granddaughters who need dairy and nut free cookies. Need to replace butter substitute with Earth Balance and since I don’t have molasses I might use pure maple syrup. Hope it works. Many thanks. Ellen Meiselman
Ashley says
Hi Ellen! How’d the cookies go for you!?
Emaleigh Downey says
Made 1.5x the recipe with some differences! Subbed oil for butter, half rolled, half quick oats, chocolate chips and cherries. So good! Also used GF flour.
★★★★★