CHOCOLATE CHERRY OATMEAL COOKIES {V + RSF}
How many times have I made oatmeal cookies in my lifetime? Many! I grew up making these cookies because they were a family favorite, and because my dad preferred oatmeal raisin to chocolate chip. I remember having to wait for the butter to soften, and then watch my mother use the side of a fork against our orange Bauer bowl until the butter resembled a pale yellow. I can still remember the sound. Then time to add the white and brown sugar !! and the eggs…1 and 2. Now, I don’t use any of the above when I make these Chocolate Cherry Oatmeal Cookies and I still manage to make a delicious cookie! I use coconut oil, coconut sugar and flax eggs and the combination is just as decadent, and better for you! Plus the flax seed gives these cookies Omega-3s- that seems like a great bonus!
We’ve been attending a number of dinner parties lately and I find these babies make a great addition. They can also be eaten for breakfast or as an afternoon snack. I also love the combination of dark chocolate and dried cherries. If you live in Paris, you can find them at Epicerie le Caire in Belleville or at a small dried fruit and nut market that recently opened on rue Oberkampf. You can also substitute dried apricots or raisins. Enjoy!!
Chocolate Cherry Oatmeal Cookies
INGREDIENTS
2 flax eggs
3/4 cup coconut oil (neutral), melted
1/2-3/4 cup coconut sugar (depending on how sweet you want them)
2 tsps vanilla extract OR a real vanilla bean
1/4 cup maple syrup
1 tsp baking soda
1 tsp cinnamon
1/4 tsp pink Himalayan salt
1 1/2 cups spelt flour
3 cups oats
1/2 cup dark chocolate, chopped
1/2 cup dried cherries
METHOD
Preheat oven to 350 degrees F or 180 degrees C.
Line a baking sheet with parchment paper.
In a small bowl, combine ground flax seed and hot water. Whisk and let sit for 5-10 minutes until the consistency of an egg forms.
In a large bowl, add flax eggs, coconut oil (melted), sugar, vanilla and maple syrup and whisk until combined.
Add in dry ingredients: flour, baking soda, cinnamon and salt.
Add in oats, chocolate and dried cherries.
Bake for 14 minutes or until golden brown.
Note: I find it’s better to slightly under cook these and let them cool.
FEATURED:
Pink Beige Pre-Washed Linen Napkins from Merci
Ceramic dessert plates which I snagged at a Brocante here in Paris
- 2 flax eggs
- ¾ cup coconut oil (neutral), melted
- ½-3/4 cup coconut sugar (depending on how sweet you want them)
- 2 tsps vanilla extract OR a real vanilla bean
- ¼ cup maple syrup
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp pink Himalayan salt
- 1½ cups spelt flour
- 3 cups oats
- ½ cup dark chocolate, chopped
- ½ cup dried cherries
- Preheat oven to 350 degrees F or 180 degrees C.
- Line a baking sheet with parchment paper.
- In a small bowl, combine ground flax seed and hot water. Whisk and let sit for 5-10 minutes until the consistency of an egg forms.
- In a large bowl, add flax eggs, coconut oil (melted), sugar, vanilla and maple syrup and whisk until combined.
- Add in dry ingredients: flour, baking soda, cinnamon and salt.
- Add in oats, chocolate and dried cherries.
- Bake for 14 minutes or until golden brown.
- Note: I find it's better to slightly under cook these and let them cool.