Competition-Winning Vegan “Lighter” Cherry–Almond Chocolate Chunk Cookies

Ingredients

• 140 g rolled oats (about 1 1/2 cups), blended into oat flour
• 140 g whole-wheat pastry flour (or white whole wheat) (about 1 1/4 cups)
• 25 g ground flaxseed (about 3 Tbsp)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp fine salt
• 1/4 tsp cinnamon (optional)
• 85 g smooth unsweetened almond butter (about 1/3 cup)
• 30 g refined coconut oil or vegan butter, melted (2 Tbsp)
• 75–90 g coconut sugar (1/3 to scant 1/2 cup packed)
• 90 g unsweetened applesauce (about 3/8 cup)
• 45 g maple syrup (3 Tbsp)
• 2 tsp vanilla extract
• 1/2 tsp almond extract
• 1 tsp apple cider vinegar or lemon juice
• 60–90 g unsweetened plant milk (1/4–1/3 cup), as needed
• 110 g dark chocolate (70–85%), chopped into uneven chunks (about 3/4 cup)
• 90 g dried tart cherries, chopped (about 3/4 cup)
• 35 g sliced almonds, toasted (about 1/3 cup)
• Flaky salt, for topping

Instructions

1. Heat the oven to 325°F / 165°C. Spread the sliced almonds on a small sheet pan and toast until fragrant and lightly golden, 6–8 minutes; cool completely.
2. If your dried cherries are tough or very dry, cover them with hot water for 5 minutes, then drain well and pat very dry with paper towels (wet fruit can make the dough gummy).
3. Blend the rolled oats into a flour (a few slightly coarse bits are good for chew).
4. In a medium bowl, whisk together the oat flour, whole-wheat pastry flour, ground flax, baking powder, baking soda, salt, and cinnamon (if using).
5. In a large bowl, whisk the almond butter, melted coconut oil/vegan butter, and coconut sugar until it looks like damp sand and is evenly combined.
6. Whisk in the applesauce, maple syrup, vanilla, almond extract, and vinegar/lemon juice until smooth and glossy.
7. Add the dry mix to the wet mix and fold until only a few dry streaks remain.
8. Add plant milk 1 Tbsp at a time, folding between additions, until the dough is thick but scoopable—think soft Play-Doh: it should hold a mound without crumbling or flowing.
9. Fold in the chopped dark chocolate, chopped cherries, and cooled toasted almonds.
10. Cover and rest the dough for 30 minutes at room temperature, or refrigerate overnight for the best texture and deeper flavor.
11. Heat the oven to 350°F / 175°C. Line 2 sheet pans with parchment.
12. Scoop 12 portions (about 75 g each) and shape into tall pucks (taller than wide) to encourage thick, gooey centers.
13. Chill the shaped dough on the pan for 20 minutes (even if the dough was already cold). This limits spread and keeps the centers molten.
14. Bake one pan at a time until the edges are set and lightly browned and the tops look set with a few cracks, 11–14 minutes. The centers should still be slightly soft and a touch glossy in the cracks—pull them now.
15. If using flaky salt, sprinkle a pinch on each cookie immediately after baking.
16. Cool on the sheet pan for 10 minutes (they finish setting gently), then transfer to a rack to cool completely—or eat warm for maximum molten chocolate.

Notes

Sugar range: Use 75 g coconut sugar for noticeably lower sugar, or 90 g if your cherries are very tart. Doneness cue: You want set edges and tops with a few cracks; pull while the centers still look slightly underdone/glossy in the cracks. Texture control: If your cookies spread too much, chill longer (30–45 minutes) and/or add 1–2 Tbsp (8–16 g) more flour next time. If they come out puffy/cakey, you likely added too much flour or baked too long—pull earlier. Serving timing: Best 2–6 hours after baking for chewy-gooey texture. To refresh, warm at 300°F / 150°C for 2–3 minutes or microwave 8–10 seconds per cookie. Storage: Airtight at room temp 3 days; refrigerate up to 1 week. Freeze baked cookies up to 2 months; thaw and warm briefly to re-melt chocolate.