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Chocolate Cherry Coconut Oat Cookies

More holiday cookies!  As I said in my previous posts, I am thrilled to be part of the She Let Them Eat Cake’s 12 Days of Cookies program. As you can see, the list of cookies is growing and there are some amazing treats just waiting for you to bake them.  Here is a list of what has been made so far.

Day 9:  My Chocolate Cherry Oat Cookies (see recipe below)

Day 8:  Simply Sugar & Gluten Free’s Carob Dipped Pecan Shortbread Cookies

Day 7:  Adventures of A Gluten-Free Mom’s Gluten-Free, Dairy-Free, Egg-Free Cut Out Sugar Cookies

Day 6:  Cook IT Allergy Free’s Gluten-Free Maple Spice Cookies

Day 5:  She Let Them Eat Cake’s Gluten-Free, Dairy-Free, Egg-Free Gingerbread

Day 4:  The Mommy Bowl’s Peanut Butter Peck Cookies

Day 3:  My  Chocolate Peppermint Wafer Cookies

Day 2:  Adventures of a Gluten-Free Mom’s Dairy-Free Fudge

Day 1:  Simply Sugar & Gluten Free’s  Pistchio-Cranberry Biscotti

My Chocolate Cherry Oat Cookies are actually flour-free.  They are a version of the traditional “monster cookie” that is made with rolled oats and peanut butter.  I made mine with sunbutter (although you could use any nut butter), chocolate chips, dried cranberries and shredded coconut.

Warning:  when sunbutter cooks it sometimes turns a strange green color.  If you notice that your cookies have a green tint – no worries….it is just your cooked sunbutter.

There is something about the chocolate, cherry, coconut combo that works well.  Both kids and adults always love the flavor combination.  The coconut adds a layer of depth to cookies that seems to missing in a lot of the gluten free cookies I try.  The cherries add a little zing and how could you ever go wrong with chocolate!

I used a mixture of Guittard large chocolate chips with Enjoy Life mini-chips (mostly because I had them both in small bags but also because I liked the large and small chips).   Make sure to use gluten-free rolled oats.  If you don’t used rolled oats, the cookies won’t bake properly.

Chocolate Cherry Oat Cookies

1/4 Butter Flavored Crisco
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 teaspoon baking soda
1 cup Sunbutter or any type of nut butter (peanut, soy, almond, etc…)
2 1/2 cups gluten free rolled oats
1/2 cup chocolate chips
1/2 cup dried cherries
1 cup shredded coconut

Preheat oven to 350.

Beat brown sugar and butter until creamy.  Add eggs, vanilla, cinnamon and baking soda and mix well.  Add nut butter and combine.  Stir in oats, chocolate chips, coconut and cherries.  Using a small ice cream scoop, place scoops of dough on a lightly greased cookie sheet about two inches apart.

Bake for 12-15 minutes until lightly brown around edges.

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13 Responses to “Chocolate Cherry Coconut Oat Cookies”

  1. Maggie says:

    These sounds like a great idea Jen! I have a jar of dried cherries in my cupboard that are just begging to be used! Thanks so much for being a part of this event Jen. I really appreciate your support!

  2. Jeanine says:

    These sound great! I bet the dried cherries & chocolate are fantastic together.

  3. Laurel says:

    Mmm… those look good, chocolate, cherries and coconut with a green tint just in time for Christmas. Inspired.

  4. Donna says:

    These sound yummy. I am new to gluten-free living and am wondering if a stick of butter can be used in place of the butter flavored Crisco? Thanks.

  5. selina says:

    Hoping somebody reads this and answers still!
    I’m looking for a gluten-free cookie to take to a GF cookie exchange with friends this weekend. Is this recipe entirely gluten free? Or just flour-free?

    Because most GF recipes I find require all sorts of crazy ingredients that I’ve never used before, and will likely never use again… (xantham gum? Palm sugar? Potato starch?) but this one seems fairly simple and straight-forward, and I wouldn’t be buying any random ingredients except gluten-free oats, which I assume I could incorporate into anything requiring oats in the future. :)

    So anyway – is this actually completely gluten free, or just flour-free? Because there is gluten in things besides flour… right?


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