Soft-Baked Chocolate-Cherry Oatmeal Cookies
These soft-baked chocolate cherry oatmeal cookies are a delightful blend of indulgence and wholesome goodness!
Why you’ll love this recipe:
- Soft and chewy texture: Perfectly baked for a tender bite.
- Wholesome ingredients: Packed with whole grain flour, rolled oats, and antioxidant-rich gems.
- No-fuss prep: Easy to make with simple pantry staples.
- Family approved: A hit with both kids and adults!
Packed with rolled oats and whole grain flour, they’re a better-for-you treat that’s loaded with fiber to keep you satisfied. Plus, the dynamic duo of rich dark chocolate chips and sweet dried cherries provides a double dose of antioxidants—perfect for boosting your snack game and sneaking some extra goodness into your day!
This recipe holds a special place in my heart because my kids practically grew up on these cookies. I can’t even count how many batches I’ve made over the years—whether I was tucking them into lunchboxes, serving them as an after-school snack, or baking them for bake sales at school and cozy movie nights at home, they were always a family favorite. And let me tell you, they’re still a hit to this day! I remember the joy of pulling a tray fresh from the oven, the warm scent of chocolate and cherries filling the kitchen, and my kids racing in to snag a cookie before they’d even cooled. These cookies became part of our family story—comforting, delicious, and loaded with love. ❤️
If this recipe has you reaching for your baking sheets, you’re going to love these treats, too!
- Single-Serve Jumbo Oatmeal Cookie: Perfect for when you need a quick, cozy treat just for you. Bonus: You can add chocolate chips and cherries if this combo is your favorite!
- Cherry Oatmeal Bake: A warm, satisfying dish that’s perfect for breakfast (or dessert). While I haven’t tried adding chocolate chips yet, I wouldn’t stop you from experimenting— let me know if you do!
- Oatmeal Chocolate Chip Cookie Dough: Safe to eat raw and totally delicious. Plus, you can toss in some dried cherries for a fun twist!
Each recipe is packed with the same sweet, wholesome goodness you’ll find in these cookies—so go ahead, try them all!
The cherry on top recipe? Try my 2-Ingredient Cherry Chia Jam!
Soft-Baked Chocolate-Cherry Oatmeal Cookies
Ingredients
- 1½ cups oats, old-fashioned rolled, or quick-cooking
- ½ cup whole-wheat flour
- ½ cup all-purpose flour
- ½ cup sugar, granulated
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon Kosher salt
- ⅓ cup semisweet or dark chocolate chips
- ½ cup dried cherries or dried cranberries
- ½ cup applesauce, unsweetened
- 1 tablespoon avocado oil
- 2 egg whites or 1 whole egg, lightly beaten
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 350°F. Coat one or two baking sheets with oil spray.
- In a medium bowl, whisk together the rolled oats, flours, granulated sugar, baking powder, baking soda, and salt until the ingredients are evenly distributed. Add the chocolate chips and dried cherries, and stir to combine.
- In a large bowl, combine the applesauce, avocado oil, egg whites, and vanilla, stirring until smooth. Add the dry ingredients to the applesauce mixture. Stir until just combined and no streaks of flour remain.
- Drop scant tablespoons of cookie dough onto the baking sheets, and press them lightly with your fingers to flatten the cookies slightly. (To prevent the dough from sticking to your fingers, dip your fingers in water before pressing on the cookies.)
- Bake for 12 to 16 minutes, or until the cookies start to turn golden brown at the edges. Let them cool on the baking sheets for 3 minutes; then transfer them to a wire rack to cool completely. Store in an airtight container.
Highly recommend enjoying these straight out of the oven! Chocolate and cherry are one of my favorite combinations-YUM!
So happy you enjoyed these cookies, Kelly! They’ve been a favorite in my house for years…. chocolate + cherry is my husband’s nirvana 😉
These are delicious, can’t eat just one. I love the healthful ingredients. I make a batch, eat some, give some, and freeze many for quick adds to my son’s lunchbox.
I’ve been enjoying trying a few of Joy’s recipes – thank you!
Hi Julie, thanks for stopping by to share your thoughts, and we’re thrilled to hear you’re enjoying the cookies! It’s so nice that you make big batches to share with friends and family, and it’s smart to freeze any extras for future treats! I’m sure your son loves to open up his lunchbox to find one of these waiting for him—we’re willing to bet it’s one snack that doesn’t get traded at the lunch table 🙂
—Donna
Thank you for the many healthy recipes!
Always tried and true from you.
Hi Constance! Thank you so much for the nice note! Appreciate your kind feedback! — Eliza (Team Joy)
Great recipe! However, can you replace the sugar with another ingredient?
Hi Sabrina! Yes, you can absolutely swap the sugar. A few easy options:
-Coconut sugar — works 1:1 and adds a nice light caramel flavor.
-Maple syrup or honey — also 1:1 and delicious, but if you find the batter is too wet, add a bit more oats to bolden up the dough.
As for monk fruit or stevia blends — I haven’t tested them in this recipe, and those sweeteners can vary a LOT brand-to-brand. It usually takes a little experimenting to find the perfect amount and flavor balance.
If you try a swap, let me know how it turns out…I love learning from everyone’s kitchen adventures!
Love love love this recipe
Yay, this makes me sooo happy, Barb! xx
Hello Joy…
May I substitute the whole wheat flour with all purpose flour? If so, would 1/2 cup be the correct amount?
I’m excited to try these cookies!
Thank you!
Barb
Hi Barb! Yes, you can substitute the 1/2 cup whole wheat flour with an even swap of 1/2 cup all purpose flour…so the revised amount of dry ingredients will be 1 cup all-purpose flour + 1.5 cups oats….and everything else the same! If you give it a shot, let us know what you think! — Eliza (Team Joy)
What’s the best way to make them gluten free?
Hi Marie! Just make sure the oats are gluten-free certified… and swap the two 1/2 cup flours (whole wheat + all-purpose) for 1 full cup of any 1:1 gluten free baking flour. Hoping you love them!