A friend came over for brunch last weekend and I whipped up a batch of these cookies to have with a post-meal pot of tea. They were delicious. However, I knew they could be better and so I improved the recipe and made a second batch just now. The kitchen smells heavenly with the combination of coconut oil, dried cherries, almond meal, maple and vanilla studded with dark chocolate.
I really wish you could all try one!
Vegan chocolate chip cherry cookies
I suggest melting the coconut oil in an ovenproof dish while you pre-heat the oven. If you don’t have almond meal on hand, these work well with equal parts oats and spelt flour instead. I used sprouted spelt flour from Shiloh Farms but you can use regular whole spelt flour or whole wheat pastry flour if you can’t find sprouted. This time I also added the zest of a small orange to the batter, with or without the citrus they taste delicious. The cherries I used were sweetened with apple juice and very moist, if you find some that seem dry, pre-soak them in boiling water for a couple of minutes first.
½ cup raw walnut pieces1 ¼ cups Old fashioned rolled oats
¾ cup whole sprouted spelt flour
½ cup almond meal/flour
¾ teaspoon baking powder
¾ teaspoon sea salt
½ cup maple syrup
½ cup melted coconut oil
1 tablespoon vanilla extract
Zest of a small orange, optional
½ cup dried cherries
½ cup chocolate chips, I used vegan, grain sweetened
Preheat oven to 300 degrees Fahrenheit.
Spread walnuts onto a parchment lined baking sheet and toast for 6 minutes. Remove from oven and set aside to cool.
Gently crush with a rolling pin or roughly chop and set aside.
Save parchment paper for baking cookies.
Increase oven temperature to 350 degrees Fahrenheit.
Combine the oats, spelt flour, almond meal, baking powder and sea salt in a medium sized mixing bowl and set aside. In another bowl, whisk together the maple syrup, coconut oil, vanilla and orange zest if using. Pour into the oat mixture and stir until combined. Add the dried cherries, chocolate chips and walnuts, and stir again. If mixture seems very wet, let it sit for 5 minutes.
Scoop batter on a parchment lined cookie sheet using a ¼ cup measure, about an inch appart. Place cookie sheet in the oven and bake for 20 to 22 minutes, rotating tray after 10 minutes. Bake until bottoms and edges are golden. Remove from oven and set aside to cool.
Makes 14 medium size cookies.
Printable recipe here.