Dried cherry dark chocolate chip cookies

Over the past couple of years, Charlotte has gotten a few food trucks that can be seen around town at various times of the day. We have a really great pizza truck and even one that sells cupcakes. Periodically, they will park on the street that our school is on, and we always have to stop and get something from them. Well, today Mike came home and told me that there is an ice cream truck out there now. It is so hot (and if you know me, you know I NEVER pass up ice cream) so Mike, Bruin, and I took a walk up there and got some cones. They were awesome and just what I needed to brighten my day. 🙂 Then I came home and ate a cookie.

These cookies are sooo good. They are soft and chewy and have the strong flavor from the dark chocolate and then the tart sweetness from the cherries which is the perfect mix. Because I can’t resist, I tried to make these as healthy as a cookie can be. But trust me – there do not taste healthy (and who can resist a warm, freshly baked cookie anyways – even if it is healthy).


1 cup whole wheat flour
1 cup rolled oats
1/4 flax meal
1/4 t salt
1/2 t baking soda
1/3 cup butter (I used flax butter)
1/4 cup white sugar
1/4 cup brown sugar
2 T speculoos cookie butter
1 egg
1 t vanilla extract
1/4 cup canola oil
1/2 cup dark chocolate chips
1/2 cup dried cherries

Preheat your oven to 350 degrees.

In a large bowl combine flour, oats, flax meal, salt, and baking soda. Set aside.

In another bowl, beat butter until it is light and fluffy. Add in both sugars and cookie butter and beat until combined. Once well combined, add in the egg, vanilla extract and canola oil and beat until all ingredients are well incorporated.

Slowly add your dry ingredients into the wet ingredients and stir to combine – be careful not to over mix.

Add in chocolate chips and cherries and mix throughout cookie dough.

Place in the oven and bake for 20 minutes -or until cookies are golden brown. Make sure to rotate your baking sheet halfway through baking. Remove from oven and let cool on baking sheet for five minutes and then transfer to a wire rack to continue cooling.



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