Vegan Cherry Chocolate Oatmeal Cookies Recipe

Rolled oats: Provides a chewy texture and adds fiber to the cookies.

All-purpose flour: Forms the base of the cookie dough, giving structure to the cookies.

Coconut sugar: A natural sweetener with a caramel-like flavor, used instead of regular sugar.

Coconut oil: Adds moisture and a subtle coconut flavor, used as a vegan alternative to butter.

Dried cherries: Adds a tart and sweet flavor, complementing the chocolate.

Vegan chocolate chips: Provides rich chocolatey goodness, ensuring the cookies are dairy-free.

Almond milk: A plant-based milk that adds moisture to the dough.

Vanilla extract: Enhances the overall flavor with a sweet, aromatic note.

Baking soda: Helps the cookies rise and become fluffy.

Salt: Balances the sweetness and enhances the flavors.

When mixing the dough, ensure that the coconut oil is fully melted and well incorporated with the almond milk and vanilla extract. This will help achieve a smoother consistency and ensure that the dried cherries and vegan chocolate chips are evenly distributed throughout the cookie mixture.

• rolled oats - Substitute with quinoa flakes: Quinoa flakes provide a similar texture and are also gluten-free, making them a great alternative.

• all-purpose flour - Substitute with almond flour: Almond flour adds a nutty flavor and is gluten-free, perfect for those with gluten sensitivities.

• coconut sugar - Substitute with maple syrup: Maple syrup is a natural sweetener with a rich flavor, though you may need to adjust the liquid content in the recipe.

• coconut oil - Substitute with olive oil: Olive oil is a healthy fat alternative, though it may impart a slightly different flavor.

• dried cherries - Substitute with dried cranberries: Dried cranberries offer a similar tartness and chewy texture.

• vegan chocolate chips - Substitute with carob chips: Carob chips are naturally sweet and caffeine-free, making them a good alternative for those avoiding chocolate.

• almond milk - Substitute with oat milk: Oat milk has a creamy texture and neutral flavor, making it a suitable replacement.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile.

• baking soda - Substitute with baking powder: Baking powder can be used, but you may need to use a bit more to achieve the same leavening effect.

• salt - Substitute with sea salt: Sea salt offers a more complex flavor and can be used in the same quantity.

• Allow the cookies to cool completely on a wire rack before storing. This ensures they maintain their texture and don't become soggy.

• Place the cookies in an airtight container. You can layer them with parchment paper to prevent sticking.

• Store the container at room temperature for up to one week. This keeps the cookies fresh and chewy.

• For longer storage, consider freezing. Place the cookies in a single layer on a baking sheet and freeze until solid.

• Once frozen, transfer the cookies to a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to enjoy, thaw the cookies at room temperature for about 15-20 minutes. You can also warm them in the oven at 300°F (150°C) for a few minutes for a freshly-baked feel.

• If you prefer to freeze the cookie dough, scoop the dough onto a baking sheet and freeze until firm. Then, transfer the dough balls to a freezer-safe bag.

• Bake the frozen cookie dough directly from the freezer, adding a couple of extra minutes to the baking time. This way, you can enjoy freshly baked cookies anytime.

• Ensure the storage area is cool and dry to maintain the quality of the cookies. Avoid exposure to direct sunlight or heat sources.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the cookies on a baking sheet lined with parchment paper.
  3. Cover the cookies loosely with aluminum foil to prevent them from drying out.
  4. Heat for about 5-10 minutes, or until they are warmed through.
  5. Let them cool slightly before enjoying that fresh-from-the-oven taste.

• Microwave Method:

  1. Place a cookie on a microwave-safe plate.
  2. Cover it with a damp paper towel to retain moisture.
  3. Microwave on medium power for 10-15 seconds.
  4. Check the cookie and add a few more seconds if needed, but be careful not to overheat as it can become too soft.

• Toaster Oven Method:

  1. Preheat your toaster oven to 300°F (150°C).
  2. Place the cookies on the toaster oven tray.
  3. Heat for about 5-7 minutes, checking frequently to avoid over-browning.
  4. Allow them to cool slightly before indulging.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the cookies in the air fryer basket in a single layer.
  3. Heat for 3-5 minutes, checking halfway through to ensure they are warming evenly.
  4. Let them cool for a minute before savoring the crispy edges and gooey centers.

• Stovetop Skillet Method:

  1. Heat a non-stick skillet over low heat.
  2. Place the cookies in the skillet and cover with a lid.
  3. Heat for about 2-3 minutes on each side, flipping carefully to avoid breaking.
  4. Remove from the skillet and let cool slightly before enjoying the warm, chewy goodness.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Mixing bowl: Used to combine all the dry and wet ingredients together.

• Measuring cups: Essential for accurately measuring the rolled oats, flour, coconut sugar, coconut oil, dried cherries, almond milk, and chocolate chips.

• Measuring spoons: Necessary for measuring the baking soda, salt, and vanilla extract.

• Baking sheet: Used to place the cookie dough on for baking.

• Parchment paper: Lined on the baking sheet to prevent the cookies from sticking.

• Spoon or cookie scoop: Used to scoop the dough onto the baking sheet.

• Spatula: Helpful for folding in the dried cherries and chocolate chips into the dough.

• Cooling rack: Used to let the cookies cool down after baking.

Pre-measure ingredients: Measure out all ingredients before starting to save time during the baking process.

Use a cookie scoop: Using a cookie scoop ensures uniform cookie sizes and speeds up the dough portioning.

Melt coconut oil in advance: Melt the coconut oil ahead of time so it’s ready to mix in without delay.

Line baking sheet: Line your baking sheet with parchment paper for quick cleanup and easy cookie removal.

Preheat oven early: Start preheating your oven before you begin mixing to ensure it’s ready when you are.