Dark Chocolate and Cherry Gluten-Free Oat Cookies

Have I mentioned how much I like dark chocolate?!  And then I discovered dark chocolate combined with tart dried cherries……heaven.  Then, to really top things off, one of my assistants shared this recipe where the two heavenly ingredients are combined in a cookie that is both gluten and dairy free.  I feel like I can have a few of these cookies and not feel any guilt about just eating 3 cookies for breakfast.  These are also a great cookie for a pre or post-workout snack.

Dark Chocolate and Cherry Gluten-free Oat Cookies


  • 3-4 ripe bananas, well mashed (about 1 1/2 cups)
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut oil, barely warm-so it isn’t solid
  • 2 cups rolled oats
  • 2/3 cup almond meal (or almond flour)
  • 1/3 cup coconut, finely shredded & unsweetened (I like Bob’s Red Mill brand)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1/2 cup dark chocolate chips (I love the large Ghiradelli 60% cacao chips)
  • 1/2 cup dried cherries (or another dried fruit of your choosing)

Preheat oven to 375 degrees.

In a large bowl combine the bananas, vanilla extract and coconut oil.  Set aside.

In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt and baking powder.

Add the dry ingredients to the wet ingredients and stir until combined.  Fold in the chocolate chips and dried fruit.

This dough is a bit looser than standard cookie dough.  Use an ice cream scoop or regular spoon to drop the dough about 1 inch apart onto a lined baking sheet (parchment paper or Silpat mat).

Bake for 18-20 minutes.  Makes approximately 18 cookies, each cookie is approximately 120 calories (see….guilt-free!).

Tart dried cherries and dark chocolate chips

Tart dried cherries and dark chocolate chips

Ready for the oven

Ready for the oven



The best part about these cookies is how easy they are to whip up.  Literally mix the wet ingredients, mix the dry ingredients, combine and bake.  If you are like me and have overripe bananas sitting on your counter (that you will definitely not eat), then use them to make a batch of these easy and healthy cookies.

Hubby and I are in Sacramento today for a wedding and fly to Kona, Hawaii tomorrow.  We are taking a little vacation and many deep breaths before starting IVF #3.  I’ll stop by to post some photos and to update you on our upcoming cycle.  Happy Sunday!!!  xoxo


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