Vegan Black Forest Cookies

Black Forest Cookies 1

My Mom gave me a bag of dried cherries, and asked me if I would make her some cookies.  They were really good ones.  Not those flavorless super sweet sugary dried cherries but the natural ones with a pop of tart with the sweet. What came to mind immediately was black forest cookies. Chocolate cookie, studded with chocolate chunks and the sweet tart cherries.  The idea of them was simply heavenly.  I asked her what she thought and she agreed so they had to be made.

Black Forest Cookies 2

The dough was crave worthy, me being a dough girl more than a baked cookie girl.  But they smelled amazing while baking and were delicious once ready to indulge in.  Like black forest cake without the layers in cookie form.  Besides eating the dough, there is nothing like a warm freshly baked cookie with the chocolate still warm and gooey.

Black Forest Cookies 3

Vegan Black Forest Cookies

Makes 16 large cookies
  • 2 Tbsp ground flax seed
  • 1/4 cup plus 2 Tbsp filtered water
  • 1 cup virgin coconut oil, warmed to liquid
  • 1 1/2 cups coconut sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup cacao powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3 cups gluten free all purpose flour
  • 1 cup dried cherries
  • 1/2 cup vegan chocolate chunks



  1. In a small bowl, whisk together the flax seed and filtered water.  Set aside in the refrigerator for 15 minutes.
  2. Meanwhile, in a large bowl, coconut oil with sugar and mix until well combined.
  3. Mix in the vanilla extract and flax mixture until well combined.
  4. Add the cacao powder, baking soda and salt then the flour, a cup at a time, mixing between each addition, until well combined.
  5. Mix in the cherries, and chocolate chunks. Place in the fridge while you heat the oven.
  6. To bake, Preheat your oven to 350 degrees. Line 2 large baking sheets with parchment paper. Roll balls into about 2 inch balls, and place on prepared cookie sheets a couple inches apart (refrigerate unused dough while baking the other trays).  Bake for about 10-12 minutes, until puffed and just starting to brown slightly.  Remove from the oven and let cool on the pan a few minutes, then remove to a wire rack to cool.  Repeat with remaining cookies and let cool completely.
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