Cherry Oatmeal Chocolate Chip Cookies
These Cherry Oatmeal Chocolate Chip Cookies are the perfect combination of a macaroon and a chocolate chip cookie, with a tart cherry twist and a touch of coconut for extra flavor!
Equipment
- Baking sheets, Parchment paper or silicone baking mats, Mixing bowls, Spoon or cookie scoop
Ingredients
- 1 cup 125 g all-purpose flour
- 1 cup 112 g coconut flour
- 1 cup 78 g quick-cooking oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup 224 g nondairy butter, softened
- ¾ cup 150 g granulated sugar
- ¾ cup 165 g firmly packed brown sugar
- ¼ cup 84 g agave nectar
- ¾ cup 170 g vanilla soy yogurt
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 1 cup 145 g dried cherries (or any dried fruit)
- 1 cup 175 g nondairy semisweet chocolate chips
- ½ cup 60 g sweetened flaked coconut
Instructions
- Preheat the oven to 350°F (180°C or gas mark 4).
- Line 2 baking sheets with parchment paper or silicone baking mats.
- In a large bowl, mix together the flours, oats, baking soda, and baking powder.
- In a separate bowl, mix together the butter, sugars, agave nectar, yogurt, vanilla extract, and salt.
- Add the wet ingredients to the dry ingredients, mixing carefully to avoid overmixing.
- Fold in the cherries, chocolate chips, and coconut.
- Form the dough into balls using about 1/4 cup (60 g) dough per ball.
- Flatten slightly and place on the prepared baking sheets about 2 inches (5 cm) apart.
- Bake for 12 to 15 minutes or until lightly browned.
- Let the cookies cool completely on the baking sheet before removing.
Notes & Wine Advice
Serving Tip:
Serve with a cold glass of almond milk or a hot cup of coffee for a perfect treat!
Wine advice:
Port (Ruby or Tawny): A sweet, rich port with deep fruit flavors would pair wonderfully with the cherries and chocolate, offering a smooth, indulgent contrast.
Nutrition values
Calories: 180 kcal | koolhydraten: 27 g | Eiwitten: 2 g | Vet: 9 g | Suiker: 14 g