Cherry Chocolate Chip Cookies
There’s something inherently comforting about the combination of cherries and chocolate, and when you incorporate them into a cookie, magic happens. These Cherry Chocolate Chip Cookies are not only delicious but also packed with wholesome ingredients. Using ripe bananas as a natural sweetener, these cookies are a delightful treat that you can indulge in without any guilt. Ready to bake? Let’s dive into this scrumptious recipe!
What You’ll Love About This Recipe
- Natural Sweetness: The ripe bananas provide a natural sweetness that cuts down on added sugars.
- Nutty Flavor: Almond meal adds a rich, nutty flavor that pairs perfectly with the chocolate and cherries.
- Chewy Texture: The rolled oats and shredded coconut contribute to a wonderfully chewy texture.
- Easy to Make: This recipe is straightforward, making it perfect for bakers of all levels.
- Versatile: It’s easy to customize based on your preferences—add nuts, swap out ingredients, or adjust sweetness.
What We’re Using
- 2 large ripe bananas: Well mashed (about 1 cup) for natural sweetness.
- 2 tablespoons extra virgin olive oil: And 2 teaspoons, for a subtle flavor and moisture.
- 1 teaspoon pure vanilla extract: Adds depth to the flavor.
- 1 teaspoon pure almond extract: Enhances the nutty notes.
- 1 cup old-fashioned rolled oats: Provides heartiness and texture.
- 1/2 cup almond meal: For a nutty taste and added nutrition.
- 1 cup shredded coconut: Sweetened or unsweetened, depending on your preference.
- 1 teaspoon baking powder: Helps the cookies rise.
- 1 teaspoon ground cinnamon: A warm spice that complements chocolate and cherries beautifully.
- 1/2 teaspoon kosher salt: Balances the sweetness.
- 2 ounces dark chocolate: Chopped (about 1/3 cup) for rich chocolatey goodness.
- 1/2 cup dried tart cherries: A tangy burst of flavor in every bite.
Tools & Equipment Needed
- Mixing bowls: For combining ingredients.
- Measuring cups and spoons: Ensure accurate measurements for the best results.
- Baking sheet: To bake the cookies.
- Parchment paper: To line the baking sheet for easy cleanup.
- Rubber spatula: For folding in the chocolate and cherries.
- Oven: Preheated to ensure even baking.
Cook Cherry Chocolate Chip Cookies Like This
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
Step 2: Mash the Bananas
In a large mixing bowl, mash the ripe bananas until smooth. You should have about 1 cup of mashed bananas.
Step 3: Combine Wet Ingredients
Add the olive oil, vanilla extract, and almond extract to the mashed bananas. Mix until well combined.
Step 4: Mix Dry Ingredients
In a separate bowl, combine the rolled oats, almond meal, shredded coconut, baking powder, ground cinnamon, and kosher salt. Stir until evenly mixed.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix!
Step 6: Fold in Chocolate and Cherries
Gently fold in the chopped dark chocolate and dried tart cherries until evenly distributed throughout the dough.
Step 7: Scoop and Bake
Using a cookie scoop or tablespoon, drop spoonfuls of the dough onto the prepared baking sheet. Leave some space between each cookie as they will spread slightly.
Step 8: Bake
Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. The cookies will appear soft but will firm up as they cool.
Step 9: Cool and Enjoy
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy the delightful combination of cherries and chocolate!
Flavor-Forward Alternatives
- Nut Substitutes: Substitute almond meal with hazelnut meal for a different nutty flavor.
- Fruit Variations: Use dried cranberries or raisins instead of tart cherries for a sweeter taste.
- Chocolate Options: Try using milk chocolate instead of dark chocolate for a creamier experience.
- Spice It Up: Add a pinch of nutmeg or cardamom for an extra layer of flavor.
If You’re Curious
These Cherry Chocolate Chip Cookies are not just a treat; they are a delightful fusion of flavors and textures. The bananas serve not only as a sweetener but also as a binding agent, making this cookie dough wonderfully cohesive. You can enjoy these cookies as a snack, dessert, or even breakfast on the go!
- What makes these cookies chewy? The combination of rolled oats, almond meal, and shredded coconut contributes to their chewy texture.
- Can I use fresh cherries? While dried cherries work best for this recipe, fresh cherries can be used if you want to experiment—just chop them finely and adjust the moisture accordingly.
- How long do these cookies last? They can be stored in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks.
- Can I freeze the dough? Yes! You can freeze the dough for up to three months. Scoop the dough onto a baking sheet, freeze until solid, and then transfer to a freezer bag.
Freezer-Friendly Notes
These Cherry Chocolate Chip Cookies are perfect for meal prep! You can freeze the cookie dough before baking, allowing you to bake fresh cookies whenever the craving strikes. Simply scoop the dough onto a baking sheet and freeze until firm, then transfer to a zip-top bag. When you’re ready to bake, just preheat the oven and bake from frozen, adding a couple of extra minutes to the baking time.
Ask the Chef
Can I substitute the bananas with something else?
Yes! If you’re not a fan of bananas, you can substitute them with unsweetened applesauce or a similar amount of pureed dates for sweetness and moisture.
What should I do if my dough is too wet?
If you find that your dough is too wet, you can add a bit more rolled oats or almond meal, one tablespoon at a time, until you reach your desired consistency.
Are these cookies gluten-free?
Yes, this recipe is naturally gluten-free as long as you ensure that the oats are certified gluten-free. Always check labels if you have gluten sensitivities.
Can I add nuts to the recipe?
Absolutely! Feel free to fold in chopped walnuts or pecans for added crunch and flavor.
Make It Tonight
This Cherry Chocolate Chip Cookies recipe is a fantastic way to satisfy your sweet tooth while enjoying the benefits of wholesome ingredients. With ripe bananas, dark chocolate, and tart cherries, these cookies are bound to become a favorite in your household. So gather your ingredients, preheat that oven, and let the baking magic begin! Trust me, once you try these cookies, you’ll be making them on repeat. Happy baking!
Cherry Chocolate Chip Cookies
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Step 2: In a large mixing bowl, mash the ripe bananas until smooth. You should have about 1 cup of mashed bananas.
- Step 3: Add the olive oil, vanilla extract, and almond extract to the mashed bananas. Mix until well combined.
- Step 4: In a separate bowl, combine the rolled oats, almond meal, shredded coconut, baking powder, ground cinnamon, and kosher salt. Stir until evenly mixed.
- Step 5: Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix!
- Step 6: Gently fold in the chopped dark chocolate and dried tart cherries until evenly distributed throughout the dough.
- Step 7: Using a cookie scoop or tablespoon, drop spoonfuls of the dough onto the prepared baking sheet. Leave some space between each cookie as they will spread slightly.
- Step 8: Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. The cookies will appear soft but will firm up as they cool.
- Step 9: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy the delightful combination of cherries and chocolate!
Notes
- These cookies can be stored in an airtight container at room temperature for up to a week.
- Feel free to experiment with different nuts or dried fruits!
- To freeze cookie dough, scoop onto a baking sheet, freeze until solid, then transfer to a freezer bag.
