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These Toasted Coconut Cherry Cookies are chewy with a nutty coconut flavor. They only take 20 minutes to make and help use up some of your ripe in-season cherries!
📝 Why You’ll Love These Coconut Cherry Oatmeal Cookies:
- Taste: The coconut has a touch of natural sweetness that pairs so so well with the semi-tart cherries. It’s divine.
- Texture: Soft interior with some flakey, crispy coconuty bits on the outside.
- Time: These toasted coconut cherry cookies only take 20 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.
- Seasonal Produce: Does anyone else 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?
- Why We Love These Cookies: Cherries and Coconut. Not your typical combo for a cookie, but the flavors go so well together. What I love about incorporating coconut in these cookies, is the fact that it gets a little crispy while baking.
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
- All Purpose Flour
- Old Fashioned Oats
- Coconut Flakes
- Baking Powder
- Salt
- And Fresh Cherries!
Step By Step Instructions
Make the Cookie Dough
STEP 1: Mix together all the wet ingredients. In a medium-size bowl, mix together the coconut oil, brown sugar, flax egg, and vanilla.
STEP 2: 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.
STEP 3: Then stir the wet and the dry together until a soft dough forms.
Baking the Cookies
STEP 4: 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.
STEP 5: 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.
Serving & Storage
These cookies are great dunked in a glass of cold almond milk on a warm, sunny summer afternoon. They have a bit of a tropical feel from the toasted coconut which makes them a perfect treat for spring and summer.
⏲️ Storage: The baked and cooled cookies can be stored in an airtight container at room temperature for 3-4 days. They can also be frozen in a freezer baggie for up to 2 months.
More Vegan Desserts & Cookies:
- 35 Minute Vegan Cinnamon Rolls
- Vegan Carrot Muffins
- Vegan Caramel Delites (Samoas)
- Almond Blueberry Biscotti
- Chocolate Cherry Oatmeal Cookies
- Vegan Peppermint Mocha Cookies
Did you make This Toasted Coconut CHerry COokie Recipe?
I’d love to know! Leave a ⭐️⭐️⭐️⭐️⭐️ star rating and comment below!
Toasted Coconut Cherry Oatmeal Cookies
Rate this RecipeIngredients
- ¼ cup coconut oil , room temperature
- ½ cup light brown sugar
- 2 tbsp ground flaxseed, mixed with 5 tbsp water, for 2 flax 'eggs'
- 2 tsp pure vanilla extract
- 1 cup all purpose flour
- ½ cup old fashioned oats
- ⅓ cup coconut flakes, sweetened
- ½ tsp baking powder
- 1 pinch salt
- 5-7 whole fresh cherries, pitted and halved
Instructions
- Preheat the oven for 375 degrees Fahrenheit.*
- Mix the ground flaxseed with 5 tbsp of water in a small bowl. Set aside to thicken for 5 minutes.2 tbsp ground flaxseed
- Mix together the coconut oil, brown sugar, thickened flax eggs, and vanilla together in a medium bowl.¼ cup coconut oil, ½ cup light brown sugar, 2 tbsp ground flaxseed, 2 tsp pure vanilla extract
- Add the flour, oats, baking powder, salt and coconut flakes to the bowl. Stir until a soft dough forms.1 cup all purpose flour, ½ cup old fashioned oats, ⅓ cup coconut flakes, ½ tsp baking powder, 1 pinch salt
- 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.5-7 whole fresh cherries
- 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.
Recipe notes
Did You Make This?
Leave a star rating and a comment below to let others know how it turned out for you!
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Categories:
10 Ingredients or Less, 30 Minutes or Less, Baked Goods, Cookies, Desserts, Recipes, Summer,
