Peanut Butter Cherry Chocolate Chip Cookies

Categories: Recipes,Talia's Must Read,Uncategorized,

Today was a very good day. Let’s just say that I had a big kitchen to myself and I may have enjoyed playing loud music and singing in the process of making these cookies. Given the large size of my family, usually somebody is home, but not when I made these cookies! Hence, playing loud music and singing is something one gets to do when one’s family isn’t home to complain about one’s horrible singing voice. While I might not have a very good voice, these cookies were very, very delicious. The peanut flavor really shines and combines beautifully with the dried cherries and chocolate chips. I ate my favorite kale chips and fresh organic blueberries while I was waiting for these cookies to bake and then I had a cookie for dessert. I did mention that this was the best day ever, right?


Makes about 10-12 cute cookies

1 cup gluten-free oat flour
12 soft medjool dates, pitted
½ cup + 2 tablespoons peanut butter (can be smooth or crunchy)
½ cup coconut flakes (shredded coconut also works)
1 tablespoon vanilla extract
1 tablespoon apple cider vinegar
1 teaspoon baking soda
½ cup unsweetened dried cherries
½ cup vegan dark chocolate chips

In a cup or small bowl, mix baking soda, apple cider vinegar and vanilla extract. Set aside. In a food processor, pulse oat flour, coconut flakes, 1/2 cup peanut butter, dates and the baking soda liquid to the food processor and pulse until a concentrated, sticky dough forms. Take the dough out of the food processor and place it in a large mixing bowl. The dough will be a bit crumbly, but not to worry! Add the extra 2 tablespoons of peanut butter and mix it in with the dough using your clean hands. Once this is done, mix in the chocolate chips and dried cherries. This must be done by hand because the dough will be too thick to mix with a spoon.

Preheat the oven to 350 degrees F. Scoop about 2-3 tablespoon-sized pieces of dough in your hands and mold them into round disk shaped cookies. Place each one on a cookie sheet and repeat until you’ve used all of the dough.

Bake for 12-15 minutes or until the cookies turn slightly golden. Take them out of the oven and let them cool for at least 10 minutes. I know this will be difficult and will test your will power, but it’s important to let them cool for a bit so you don’t burn yourself! Alas, I may have burnt my own finger because I wanted to try one without waiting for them to cool. You have been warned.

baked cookies


  1. Wanda says:

    These were so easy to make and every bit as good as they look. Thanks Talia for sharing the recipe.

  2. Cyndi Baker says:

    These healthy cookies are a huge hit for my family. (Cherries were omitted, but I’ll try them next time.) Life is so wonderful! Life is worth living!

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