Vegan Chocolate Cherry Cookies (Gluten free, Paleo)

Calling all cookie fans, you have got to try these decadent chocolate cherry cookies, totally grain free made from walnuts, cacao for that raw chocolate element and full of gooey-ness thanks to the use of dates and the dried cherries.

If you are a hardcore cookie fan like I am then you will love these cookies. You only need a handful of pantry staples to make these cookies.

I have a confession to make, these cookies almost did not make the blog, I kid you not, I struggled to photograph these babies. Why you may ask? Not because they were hideous or darn right offensive, far from it.

I struggled because the temptation was real, I haven't been close to eating  a freshly baked recipe batch since I made my Vegan Sticky Toffee Pudding

Whether you're looking for an exciting recipe to impress your friends and/or family with or wishing to step outside your comfort zone I have the perfect recipe for you.

I promise you will love these vegan chocolate cherry cookies, they have a perfect balance of chocolate with the right amount of fudginess just like my Vegan Pistachio Cookies.

These cookies are super moist just like my Cranberry Coconut Energy Balls, not hard at all and incredibly more-ish so much so that you may not even want to share the batch (I can't judge you for not doing so).

These cookies are made with natural ingredients and free from fillers and flavour enhancers.

Ingredients you will need

The steps

• Preheat the oven at 350f/180/ gas mark 4.
• Line a baking tray with parchment paper and set aside.
• Using a food processor with an S blade, add the walnuts and the dates and pulse them until they are are ground/crumbly mixture (Picture 1 & 2).
• Add the pink salt, baking soda, vanilla, flax eggs and cacao powder to the food processor (Picture 3).
• Proceed to pulse until a smooth "batter consistency" is achieved. Add the additional tablespoon of water if the mixture isn't soft enough.
• Finally add the cherries and run the food processor for about 10 seconds to allow the extras to fold in rather than grind out (Picture 4).
• Scoop out the mixture and place on a piece of parchment and place another piece of parchment paper on top of the mixture so it is sandwiched in (Picture 5 ).
• Use a rolling pin to flatten the batter about ¼ inch thick (Picture 6).
• Use the cookie cutter to cut out the cookies and place them on the baking tray (Picture 7 & 8).
• Add a few extra cherries to the top of each cookie.
• Bake the cookies for 12 minutes, until soft with slightly darkened edges.
• Set aside on a cooling rack and serve accordingly

Notes and tips

• Feel free to use other nuts aside from walnuts i.e almonds, pecans if you wish. They will also work too.
• Use my Flax Eggs recipe to make the vegan equivalent of chicken eggs.
• The dates don't need to be soaked in advance, they should break down with ease. If not, then add a splash or two of water.
• If you want your cookies to be the same size and thickness use a cookie cutter to shape your cookies.
• You will need non stick parchment paper to sandwich the mixture between the paper in order to roll it out.
• This batch makes roughly 11 cookies in total.
• If you don't want to use dates use raisins, figs or prunes instead.
• Add the cherries last so they hold their shape and don't completely grind out.
• Dried or fresh cherries will work for this recipe.
• Once baked when cool, store them in a air tight container for 3-4 days (I normally eat them within 2 days).

Other vegan sweet treats you make like

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Vegan Chocolate Cherry Cookies

The tasiest gooey-est flourless vegan chocolate cherry cookies you will probably ever taste!!

5 from 8 votes

Print Pin Rate

Course: Snack

Cuisine: American

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 4 servings

Calories: 318kcal

Author: Charla

Ingredients

• ▢ 1 cup of pitted dates
• ▢ 1 ½ cup of walnuts
• ▢ ½ teaspoon of baking soda
• ▢ ⅛ teaspoon of himalayan pink salt
• ▢ 1 teaspoon of vanilla essence
• ▢ 2 tablespoon of flax egg see post for recipe
• ▢ 2 tablespoon of raw cacao powder
• ▢ ¼ cup of dried cherries + extra
• ▢ extra cherries

Instructions

• Preheat the oven at 350f/180/ gas mark 4
• Line a baking tray with parchment paper and set aside.
• Using a food processor with an S blade, add the walnuts and the dates and pulse them until they are are ground/crumbly mixture.
• Add the pink salt, baking soda, vanilla, flax eggs and cacao powder to the food processor
• Proceed to pulse until a smooth "batter consistency" is achieved. Add the additional tablespoon of water if the mixture isn't soft enough.
• Finally add the cherriesand run the food processor for about 10 seconds to allow the extras to fold in rather than grind out.
• Scoop out the mixture and place on a piece of parchment and place another piece of parchment paper on top of the mixture so it is sandwiched in.
• Use a rolling pin to flatten the batter about ¼ inch thick
• use the cookie cutter to cut out the cookies and place them on the baking tray
• Add a few extra cherries to the top of each cookie
• Bake the cookies for 12 minutes, until soft with slightly darkened edges.
• Set aside on a cooling rack and serve accordingly

Notes

• Feel free to use other nuts aside from walnuts i.e almonds, pecans if you wish. They will also work too.
• Use my Flax Eggs recipe to make the vegan equivalent of chicken eggs.
• The dates don't need to be soaked in advance, they should break down with ease. If not, then add a splash or two of water.
• If you want your cookies to be the same size and thickness use a cookie cutter to shape your cookies.
• You will need non stick parchment paper to sandwich the mixture between the paper in order to roll it out.
• This batch makes roughly 11 cookies in total.
• If you don't want to use dates use raisins, figs or prunes instead.
• Add the cherries last so they hold their shape and don't completely grind out.
• Dried or fresh cherries will work for this recipe.
• Once baked when cool, store them in a air tight container for 3-4 days (I normally eat them within 2 days).

Nutrition

Calories: 318kcal | Carbohydrates: 26g | Protein: 7g | Fat: 24g | Saturated Fat: 4g | Sodium: 143mg | Potassium: 355mg | Fiber: 6g | Sugar: 16g | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg

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