Vegan baking goes like this: complete failure or complete success. When struck with the inspiration for this cookie the first try was a true win and  nothing gets me more revved up than when that happens! The flavor combo is SO GOOD! Tart, sour cherries combined with rich, dark chocolate. Fudgey, dense, delicious! Give these a try today.


Makes: Apx. 18-20 cookies • Prep Time: 10 min • Cook Time: 20 min


  • 3/4 cup vegan chocolate chips + 1 tbsp coconut oil, melted
  • 1/2 cup maple syrup
  • 1/4 cup apple sauce (or sub mashed banana)
  • 1/4 nut butter of choice (I used almond)
  • 2-3 tbsp. plant milk
  • 1 tsp. vanilla extract


  • 1 cup + 2 tbsp. brown rice flour (OR sub another gluten free flour with varied results)
  • 1/4 cup raw cacao or cocoa powder
  • 1 tsp. baking powder
  • 2 tbsp. whole chia seeds
  • 1 tbsp. instant coffee powder (optional, enhances the chocolate flavor)
  • 1/2 tsp. salt


I used 1/2 cup vegan chocolate chips and 1 cup sour dried cherries. You could also add your favorite nuts, cacao nibs or practically anything else!

Preheat the oven to 350*F and line two baking sheets with parchment paper.

In a medium sized bowl, melt the chocolate chips and coconut oil over simmering water until smooth. Alternatively, you can do this in the microwave in a microwave safe bowl in 30 second increments, stirring in between. 

Next add the rest of the wet ingredients to the melted chocolate and combine. In another bowl, whisk all of the dry ingredients together (save the "mix ins"). Add the dry to the wet until a thick dough forms - then stir in your mix-ins. 

Spoon a scant 1/4 cup of the batter out onto the cookie sheet, using your hands to press it down and spread it out a bit (these cookies will not spread on their own much). Repeat this process until all of the batter is distributed on the sheet pan. 

Before adding the cookies to the oven drop the temp. down to 300*. Place them in the oven and bake for 20 minutes. When the timer goes off, remove the cookies from the oven but don't touch them until they FULLY cool. Due to the use of melted chocolate in the batter, these cookies need to cool and firm up to ensure the rich texture - I like to put them in the fridge for at least an hour.

Serve with a glass of almond milk! They store well in the fridge for up to a week.  




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