These Chocolate Chip Cherry Cookies with macadamia nuts are vegan, gluten free and absolutely delicious! We love the combination of rich dark chocolate chips, tart dried cherries, buttery macadamia nuts and chewy oatmeal. They’re a great alternative to oatmeal raisin cookies – we think these have way more flavor.
These chocolate chip cherry cookies were inspired by an old favorite of ours: white chocolate macadamia cookies. We love the nutty, sweet, buttery flavor of macadamia nuts – they’re the perfect complement to a chewy cookie! Unfortunately, there aren’t many very good vegan white chocolate alternatives currently on the market. Since we strongly prefer dark chocolate to begin with, we swap white chocolate for dark in this recipe. If you aren’t vegan and prefer white chocolate chips, feel free to substitute!
When we used to make a non-vegan/gluten free version of these at home, we would always throw in a handful of dried cherries for a tart, sweet bite. Dried cherries are a million times better than raisins (in my opinion). They have so much more flavor, and they happen to be pretty dang good for you, too. Being from Michigan, we may also be slightly biased towards cherries – they’re basically our unofficial state fruit!
When looking for dried cherries, opt for an unsweetened version if you can. Sweetened versions often contain a ridiculous amount of sugar, which is completely unnecessary, especially when you’re adding them to a cookie. They’re meant to be tart! Use up the rest of the bag in a homemade snack mix, granola or just eat ’em by the handful. I love eating dried cherries with dark chocolate chips for a quick snack when I’m craving something sweet. So good and so easy!
If you aren’t able to find macadamia nuts (or don’t like them), you could sub with pistachios or cashews. Macadamia nuts are definitely not cheap. They only grow in hot, dry climates and the plant takes 7 years to reach full maturity. We stock up in bulk every once in a while, but we try not to use them too quickly! They can be hard to find in store, so we usually just bulk order from Amazon. No kidding – we currently have a 5 lb. bag in our pantry!
Craving more gluten free and vegan cookies? (If you’re anything like me, you’re always craving a cookie!) Here are a few more of our favorites:
- GF/Vegan Samoa Cookies
- Classic Oatmeal Chocolate Chip Cookies
- Tahini Thumbprint Cookies with Date Caramel Filling
- Peanut Butter Chocolate Chip Skillet Cookie
- Tahini Chocolate Chip Cookie Bars
If you don’t want to eat this entire batch at once, I highly suggest storing the leftovers in the freezer. Out of sight, out of mind…right? (Yeah, that mindset doesn’t really work for me.) These cookies are perfect for homemade ice cream sandwiches. They’re flat and chewy, so they don’t fall apart! We highly suggest giving it a try.
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These Chocolate Chip Cherry Cookies with macadamia nuts are vegan, gluten free and absolutely delicious! We love the combination of rich dark chocolate chips, tart dried cherries, buttery macadamia nuts and chewy oatmeal.
- 2 flax eggs (for each egg, mix 1 tbsp flax meal with 2 1/2 tbsp water)
- 1/3 cup vegan butter, softened
- 2 tsp vanilla extract
- 1/4 cup maple syrup
- 1/2 cup + 2 tbsp cane sugar
- 1 1/4 cup oat flour
- 1/2 cup almond flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp xanthan gum
- 1 cup whole rolled oats (gluten free if needed)
- 1/2 cup dark chocolate chips
- 1/2 cup sugar free dried cherries
- 1/2 cup chopped lightly salted macadamia nuts
- Preheat oven to 350 F.
- In a small bowl, stir together flax meal and water and let sit to thicken for 15 minutes.
- Using a stand or hand mixer, blend together butter, vanilla, maple syrup, flax eggs and sugar.
- In a separate bowl, whisk together oat flour, almond flour, salt, baking powder, baking soda, and xanthan gum.
- Slowly incorporate into wet mixture. Stir in oats, chocolate chips, dried cherries and macadamia nuts
- Use a cookie scoop to portion dough onto parchment paper-lined sheet pan. Bake 13-15 minutes.
- Remove from oven and let cool at least 10 (preferably 20) minutes to set.
If you can’t find macadamia nuts, substitute with pistachios, cashews or pecans.