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Vegan Chocolate Cherry Cookies

The tasiest gooey-est flourless vegan chocolate cherry cookies you will probably ever taste!!
Course Snack
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Calories 318kcal
Author Charla


  • 1 cup of pitted dates
  • 1 ½ cup of walnuts
  • ½ teaspoon of baking soda
  • 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


  • 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 put 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


  • 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).


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