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A cluster of three homemade vegan cookies is in the foreground with four more in the background among scattered chocolate chunks on a folded and gathered piece of burlap spread over a dark brown wood surface.

Vegan Cherry Chocolate Chunk Cookies

  • Author: Meghan Yager
  • Total Time: 1 hour, 24 minutes
  • Yield: 20-24 cookies 1x


Brighten up your week with a vegan cherry chocolate chunk cookie. Like your favorite candy, in the form of a soft and delicious baked good.


  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup coconut oil, melted and cooled slightly
  • 6 Tbsp water, room temp
  • 1/2 cup almond butter
  • 2 tsp pure vanilla extract
  • ½ cup dried cherries
  • 1 cup chopped dark chocolate


  1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt until combined.
  2. In a separate large bowl, combine brown sugar, coconut oil, water, almond butter, and vanilla. Whisk together until well combined.
  3. Stir dry ingredients into the wet ingredients until just combined. Fold in chocolate and dried cherries.
  4. Cover with plastic wrap and let rest at room temperature for 1 hour. Or, refrigerate for up to 24 hours, then allow to sit at room temperature for 30 minutes before portioning the dough.
  5. When ready to bake, preheat oven to 350˚F. Line 2 rimmed baking sheets with parchment paper or silicone mats. Make balls of dough, about 3 tablespoons each, and place on the prepared sheets about 2 inches apart.
  6. Bake one sheet at a time in the middle of the oven for about 12-14 minutes, until the edges are set and golden brown.
  7. Let cool completely on the cookie sheet.
  8. Store at room temperature in airtight containers for up to 3 days.


Adapted from Not Without Salt.

  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: Dessert

Keywords: vegan desserts, vegan, chocolate chip, cherry, cookie