Does anyone else accidentally buy too much produce and then have to rush to use it all up (or freeze it) a week or two later? This happens a lot for me, mostly with fruit since it goes bad relatively quickly. I often find myself trying to incorporate ripe produce into baking recipes. What better way to use up remaining fresh cherries, than by putting them into a cookie?! These Toasted Coconut Cherry Cookies seriously only take 15 minutes to make and help use up some of your ripe in-season cherries!
the cookie ingredients
Let’s start by gathering ingredients! These toasted coconut and cherry cookies only have 10 pantry friendly ingredients and they are:
- Coconut Oil
- Brown Sugar
- Flax egg
- Vanilla extract
- Coconut Flakes
- Baking Powder
- And Cherries!
how to make the vegan coconut cookies
make the cookie dough
The first step in making these simple cookies is to mix together all the wet ingredients. In a medium-size bowl, mix together the coconut oil, brown sugar, flax egg, and vanilla. Then add the flour, oats, baking powder, salt, and coconut flakes to the bowl, on top of the wet ingredients. With a fork, gently mix together the dry ingredients so everything is incorporated together. Then stir the wet and the dry together until a soft dough forms.
baking the cookies
This dough is awesome because it requires no chill time! To bake the cookies all you need to do is roll the dough into 1 inch balls. Then, press down the tops of the balls with your thumb, and place 1-2 cherry halves onto the tops of each cookie. If you’d like a little extra texture on your cookie, sprinkle some additional coconut flakes on top of each one. Next, bake for 10-12 minutes at 375F, until coconut is toasted on top and golden brown.
the perfect eggless dairy-free coconut cookie
Cherries and Coconut. Not your typical combo for a cookie, but the flavors go so freakin’ well together. What I love about incorporating coconut in these cookies, is the fact that it gets a little crispy while baking. So you end up getting this soft interior with some flakey, crispy coconuty bits on the outside. The coconut also has a touch of natural sweetness that pairs so so well with the semi-tart cherries. It’s divine.
Annnd, did I mention that these toasted coconut cherry cookies only take 15 minutes?! That’s half an episode of The Office. If you’re having late-night cravings, these can be baked and ready basically instantaneously. Honestly, these cookies are just about perfect.
Looking for some more fast and easy dessert inspiration? Check out these vegan recipes!35 Minute Vegan Cinnamon Rolls
Vegan Carrot Muffins
Vegan Caramel Delites (Samoas)
Almond Blueberry Biscotti
Vegan Peppermint Mocha Cookies
Did you make this recipe? I’d love to know! Leave a rating and comment below!
- Preheat the oven for 375 degrees Fahrenheit.*
- Mix together the coconut oil, brown sugar, flax egg, and vanilla together in a medium bowl.
- Add the flour, oats, baking powder, salt and coconut flakes to the bowl. Stir until a soft dough forms.
- Roll the dough into 1 inch balls. Press down the tops of the balls with your thumb.
- Place 1-2 cherry halves onto the tops of each cookie.
- Optional- sprinkle some additional coconut flakes on top of each cookie.
- Bake for 10-12 minutes, until coconut is toasted on top and golden brown.
*If using a convection oven, bake these at 350 degrees Fahrenheit.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 163Total Fat: 8gTrans Fat: 0gProtein: 5g
Nutritional info is an estimate.
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