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Chewy, slightly nutty oatmeal cookies with a bite of dried cherry tartness

Makes 24


1/2c brown sugar (light or dark, doesn’t matter in this case)

1/2c sugar

1/2c coconut oil, room temperature

3/4c whole wheat flour

1/2tsp baking soda

1/2tsp baking powder

1tsp salt

2 eggs

1tsp vanilla extract

1-1/2c rolled oats

3/4c dried tart cherries


Preheat oven to 350 degrees. In a medium-sized bowl, combine brown sugar, white sugar and coconut oil. Beat with a hand mixer on medium speed until fluffy, about 60 seconds. In a separate small bowl, combine wheat flour through salt. Add into the sugar mixture in 2 batches, beating with hand mixer until fully combined. Add in the eggs and vanilla and beat together. Fold in the rolled oats and dried cherries to make a very thick batter. Line two large baking sheets with parchment paper. Roll dough between your palms into golf ball-sized balls and space out 2in apart on baking sheets. Bake 10 to 12 minutes, rotating pans halfway,until lightly browning along the edges. Transfer immediately to racks to cool. Cookies will be very soft but will firm up as they cool resulting in a chewy consistency. Cool for at least 10 minutes.



Freeze in a single layer on a rack or baking sheet until completely solid. Transfer for a sealable bag or tupperware and freeze up to 4 weeks.