These Dark Chocolate Cherry Oatmeal Cookies are packed with fiber and other nutrients, making them a healthier cookie you can eat without feeling guilty!
YOU. ALL. In case you missed it – today is Oatmeal Cookie Day! Do you think I would let this day pass me by without celebrating it? Not this dietitian! Oats, dark chocolate and cookies – yes, please!
Because of my love for baking and also my passion for nutrition, I have found ways to combine the two to create healthier baked goods. Note that I say healthier – these are still a treat and should be consumed in moderation – but you can eat these knowing they are packed with some good-for-you nutrients!
To help make these cookies healthier, I have decreased the sugar content – only using 3/4 cup of dark brown sugar (compared to some recipes with up to 1 1/2 to 2 cups of sugar), swapped out butter for coconut oil (you can use unsalted butter if you do not have any coconut oil), used whole wheat flour in place of refined white flour, added in dark chocolate chips (I used Guittard 63% cacao baking chips), dried cherries (chopped, if you prefer), and increased the healthy fats by adding chopped pecans. Am I missing anything? Oh yeah – I can’t let the ingredients list go by without giving a nod to the heart-healthy oats as the star ingredient!
This recipe follows pretty much the same steps as any drop cookie recipe, with a few special notes. Start out by creaming your coconut oil and brown sugar, then add in the 2 extracts and the egg (you can omit the almond extract and increase the vanilla extract to 1 teaspoon, if you prefer). In a separate bowl sift together the flour, baking soda, salt and cinnamon. Slowly incorporate this into the creamed mixture. Once you have done that, stir in the remaining ingredients. The dough will be a little thick, and that’s okay.
This next step is VERY important, if you want your cookies to set up while baking. Because we are working with coconut oil here, the dough needs to be chilled prior to baking. Otherwise, the cookies will spread out more and will turn out thinner rather than thick and chewy. Trust me on this one. If you have room in your freezer, put the dough in for about 20 minutes (or 30-45 minutes in your fridge). While the dough is chilling you can preheat your oven to 350 degrees.
Healthier Dark Chocolate Cherry Oatmeal Cookies Share on XAfter the dough is chilled, place the cookies on a baking sheet by the tablespoon (I use a cookie scoop, size #40- once you have one you will never go back!), about 2 inches apart. Press down the cookies a bit and place a few extra chocolate chips on top for good measure. Bake for about 13 minutes, or until the tops are golden and the edges are set. Enjoy with a tall glass of milk!
Dark Chocolate Cherry Oatmeal Cookies
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Total Time: 43 minutes
- Yield: 28 cookies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
These Dark Chocolate Cherry Oatmeal Cookies are packed with fiber and other nutrients, making them a healthier cookie you can eat without feeling guilty!
Ingredients
- 1/2 cup coconut oil, softened
- 1/2 cup dark brown sugar, packed
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 2 large eggs
- 3/4 cup whole wheat flour
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/2 tsp ground cinnamon
- 1 1/2 cups old-fashioned oats
- 1/2 cup dark chocolate chips
- 3/4 cups dried cherries
- 1/2 cup pecans, chopped
Instructions
- In a large bowl, cream together the coconut oil and brown sugar. Mix in the vanilla and almond extracts and egg.
- In a separate bowl, sift together the flour, baking soda, salt, and cinnamon. Slowly incorproate the flour mixture with the coconut oil/brown sugar mixture until just combined. Stir in the oats, chocolate chips, cherries, and nuts.
- Cover the dough with plastic wrap and place in the freezer 20 minutes (30-45 minutes in the fridge), or until dough is chilled and set. This is important to help the cookies keep their shape during the baking process.
- Preheat oven the 350 degrees. Line baking sheets with parchment paper or spray with nonstick cooking spray. Drop dough onto sheet by the tablespoon, about 2 inches apart. Slightly press the cookies down, so they will turn out nice and round, and place a few extra chocolate chips on top for good measure.
- Bake about 13 minutes, or until the tops are golden and the edges are brown (timing will vary from oven to oven). Remove from oven and let cool on cookie sheet another 5 minutes, then transfer to wire rack to cool completely. Enjoy!
Notes
You may omit the almond extract and increase the vanilla extract to 1 tsp, if you prefer.
Because we are using coconut oil in this recipe, it is important to let the dough chill and set prior to baking. Otherwise, the cookies will not set up as well during baking and will be more flat.
Nutrition
- Serving Size: 1 cookie
- Calories: 127
- Sugar: 7 g
- Sodium: 36 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 15 mg
Let’s chat: What are YOUR favorite add-ins to oatmeal cookies?
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