Chewy Cherry Cookies

Makes: 18 cookies

Gluten-Free, Soy-Free, Oil-Free, Nut-Free, Vegan (of course!)

As summer is approaching, cherry season is upon us! These chewy cherry cookies are the perfect nutritious, delicious, protein-filled treat for your warm days!





  • One cup + 1/4 of cup of quinoa flour (I made homemade* flour, but you may certainly use store-bought flour )
  • 1/2 of a cup of coconut sugar
  • 1/2 of a tsp. of baking soda
  • 1/4 of a tsp. of cinnamon
  • 1/4 of a tsp. of pink Himalayan salt


  • One flax egg
  • 1/2 of a cup of applesauce
  • One tbsp. of tahini
  • 1/2 of a tsp. of vanilla
  • 1/4 of a cup of water


  • 12 cherries, pitted and diced

How to make:

  1. Make the flax egg, and place it in the refrigerator to jell (recipe here).
  2. Preheat your oven to 350 degrees Fahrenheit.
  3. Line a cookie sheet with parchment paper.
  4. Pit and dice the cherries.
  5. In a large bowl, mix together all of the dry ingredients.
  6. In a separate medium-sized bowl, mix together all of wet ingredients.
  7. Add the wet ingredients to the dry ingredients and mix them together until they are fully combined.
  8. Fold the cherries into the batter.
  9. Scoop about one tbsp. of batter onto the baking sheet to form a cookie. Repeat this until all of batter is gone.
  10. Place the cookies batter into the oven and cook for 17 minutes.
  11. Enjoy!

*To make homemade quinoa flour, place one cup of uncooked quinoa into a pan (preferably non-stick) over medium-high heat. Cook the quinoa until it starts to pop and begins to toast. Grind the toasted quinoa in a grinder or a high-speed blender until it creates a flour. Sift the flour into a large bowl to ensure that there are no unblended quinoa seeds. (This will make roughly one cup + 1/4 of a cup of quinoa flour).

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