Cherry Oatmeal Cookies

Course: Dessert

Cuisine: American

Keyword: cherry chocolate chip oatmeal cookies, cherry oatmeal cookies, healthy oatmeal cookies

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 151kcal

Author: Ashley

These Healthier Cherry Oatmeal Cookies are going to be your new favorite way to enjoy oatmeal cookies. They're soft, slightly chewy with crisp edges, and have a wonderful flavor thanks to molasses and cinnamon. Gluten free friendly and made dairy free.

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Ingredients

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

Instructions

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.

Notes

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}

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