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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 the date 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.

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 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 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 (Picture 5 ).

Use a rolling pin to flatten the batter about 1/4 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.

i.e almonds, pecans if you wish. They will also work too. Use my Flax 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.

, 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.

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.

and don’t completely grind out. Dried or fresh cherries will work for this recipe.

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

**Don’t forget to comment below and star rate if you have tried my recipes. Let’s be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

Vegan Chocolate Cherry Cookies The tasiest gooey-est flourless vegan chocolate cherry cookies you will probably ever taste!! 5 from 8 votes Print Pin Prep Time: 20 minutes Cook Time: 15 minutes Total Time: 35 minutes Servings: 4 servings Calories: 318 kcal Author: Charla Ingredients 1 cup of pitted dates 1 cup of pitted dates

1 1/2 cup of walnuts 1 1/2 cup of walnuts

1/2 tsp of baking soda 1/2 tsp of baking soda

1/8 tsp of himalayan pink salt 1/8 tsp of himalayan pink salt

1 tsp of vanilla essence 1 tsp of vanilla essence

2 tbsp of flax egg see post for recipe 2 tbsp of flax egg see post for recipe

2 tbsp of raw cacao powder 2 tbsp of raw cacao powder

1/4 cup of dried cherries + extra 1/4 cup of dried cherries + extra

extra cherries 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 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 1/4 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.

i.e almonds, pecans if you wish. They will also work too. Use my Flax 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.

, 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.

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.

and don't completely grind out. Dried or fresh cherries will work for this recipe.

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: 318 kcal | Carbohydrates: 26 g | Protein: 7 g | Fat: 24 g | Saturated Fat: 4 g | Sodium: 143 mg | Potassium: 355 mg | Fiber: 6 g | Sugar: 16 g | Vitamin C: 1 mg | Calcium: 53 mg | Iron: 2 mg Tried this Recipe? Tag me Today! Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy