The holiday season is in full swing and my mind is on sweet treats! Although my dessert cravings are always strong, something about the holidays really kicks my sweet tooth into overdrive. To my delight, this is also often the case with my friends, family and coworkers. Transforming a traditional holiday confection, such as chocolate-covered cherries, into an unexpected dessert is bound to be a hit with vegans and non-vegans alike. Why not give these Chocolate-Covered Cherry Cookies to someone special on your list? Just don't forget to make some extras for yourself.

Chocolate-Covered Cherry Cookies [Vegan]

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24 cookies


  • 1/2 cup vegan butter
  • 1 cup refined sugar
  • 1/2 ripe banana, mashed
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 24 dark morello cherries in syrup
  • 1 cup semisweet chocolate chips
  • 1/2 cup non-dairy vanilla milk
  • 3 teaspoons morello cherry juice, from jar


  1. Preheat your oven to 350 degrees Fahrenheit
  2. Place the Earth Balance Natural Buttery Spread and refined sugar in a large bowl.
  3. Mix on low-medium speed until fluffy.
  4. Add in the mashed banana and vanilla
  5. In a separate bowl, whisk together the all-purpose flour, cocoa, salt, baking powder and baking soda.
  6. Add the dry ingredients to the wet ingredients, mixing on medium speed until fully combined. The cookie batter will be pretty thick.
  7. Scoop the batter onto a baking pan and make a thumbprint in the center of each cookie
  8. Scoop the cherries out of their jar and place one cherry in each thumbprint
  9. In a small pot over low heat, melt the chocolate chips and non-dairy milk, stirring constantly.
  10. Once melted, remove from heat and stir in the cherry juice.
  11. Spoon 1 teaspoon of the melted chocolate over top of each cookie
  12. Bake the cookies for 10-12 minutes
  13. Remove the cookies from the oven, spoon another teaspoon of chocolate over each cookie and allow them to cool to room temperature.

Nutritional Information

Per Serving: Calories: 106 | Carbs: 18 g | Fat: 4 g | Protein: 2 g | Sodium: 43 mg | Sugar: 11 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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  1. I used a rounded tablespoon to measure the dough and that worked perfectly for a batch of 24 cookies. They spread a lot so I left an inch and half between them on the pan and that was fine. There was at least twice as much chocolate sauce as necessary, though (and vegan chocolate chips aren’t cheap), so I recommend halving that. I’ll use my extra sauce on pancakes this weekend, though, so I’m not too upset. ;) I subbed a flax egg for the banana because I don’t like my cookies to taste like banana, and I used maraschino cherries. They’re a great addition to the xmas cookie tin. Thanks!