Big Reds: Raw Cherry-Chocolate-Coconut Cookies. Sugar-, Oil-, & Gluten-free.

Raw Cherry Coconut Chocolate Cookies by An Unrefined Vegan

If Valentine’s Day had a flavor, certainly chocolate would be involved, right (duh!)?  But it’s not as simple as that. To me, there’s also a hint of cherry in there.  I guess that’s because the color of Valentine’s Day is undeniably red, just like cherries.  Plus I love the combination of cherries and chocolate.  You can’t get much redder than these healthy, raw cookies, thanks to the addition of beet juice.  Even though tomorrow is the big day, there’s still time to make these cherry-chocolatey cookies that just happen to be delicious without sugar or oil.  

Happy Love Day!

Raw Cherry Coconut Chocolate Cookies by An Unrefined Vegan


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Raw Cherry-Chocolate-Coconut Cookies

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  • Author: Annie
  • Yield: 12 1x


Nothing says “I love you” like healthy, delicious RED cookies!


  • 1/2 cup unsweetened coconut flakes
  • 1/4 cup coconut flour
  • 1/4 cup vegan semi-sweet chocolate chips
  • 1/4 cup cacao nibs
  • 1/4 cup dried, tart cherries, finely chopped
  • 3/4 cups gluten-free rolled oats
  • 1 cup raw walnuts
  • 1 banana, chopped
  • 1/4 cup 100% apple juice
  • 2 Tbsp. beet juice, optional
  • 1 tsp. cherry stevia liquid


  1. In a large bowl, combine the coconut flakes, chocolate chips, cacao nibs, and cherries.
  2. In a food processor, pulse the oats about 10 times to break them down into small pieces. You don’t want flour, so don’t overdo it. Pour the oats into the bowl with the coconut flakes.
  3. Now put the walnuts in the food processor and pulse until you have a very small pieces of walnuts. Go for the texture of polenta; you don’t want walnut butter. Pour the walnuts into the coconut mixture.
  4. Add the banana, apple juice, beet juice and stevia to the food processor. Now you can really hit “on” rather than “pulse!” You want a smooth liquid with no banana lumps.
  5. Pour this mixture into the big bowl and stir to combine. The batter will be sticky and a beautiful bright red.
  6. Have two dehydrator sheets at the ready. Using a 1/4 cup measure, scoop up the cookie batter, press it firmly into the measuring cup and then tap it on your hand to loosen. Place the dough on one of the dehydrator sheets and gently flatten to about 3″ in diameter. Do the same with the remaining dough.
  7. Put the cookies in a dehydrator set at 115F for about 2-2 1/2 hours, flipping the cookies halfway through. You’re looking for a firm but soft texture. Remove and enjoy while warm. Keep extra cookies in the refrigerator.

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Raw Cherry Coconut Chocolate Cookies by An Unrefined Vegan Raw Cherry Coconut Chocolate Cookies An Unrefined Vegan




24 thoughts on “Big Reds: Raw Cherry-Chocolate-Coconut Cookies. Sugar-, Oil-, & Gluten-free.

    1. An Unrefined Vegan Post author

      When I saw them at Whole Foods I practically danced down the aisle! I emptied the shelf :-P…

  1. tearoomdelights

    Wow, that colour is amazing! I love the ingredients – chocolate, cherries, coconut, walnuts…mmmmm.

    You’ve chosen a really tough sentence at the end there, my favourite red food is…..I immediately thought of raspberries but then I eat tomatoes every day and I really love them so I think it’ll have to be those juicy little babies.

  2. Gabby @ the veggie nook

    Gorgeous and so cool you got stevia-sweetened chocolate chips!

    My favourite red food? Oh man I cannot even begin to choose- when they’re in season, strawberries, raspberries, tomatoes, apples….ahhh all the produce!

  3. biggsis

    We have some beet in our juice every morning and it is such a stunning color – who’d of thunk to put it in a Valentine’s cookie! Well thunk 🙂 I happen to have just bought some dried cherries, now I know what I’m going to do with them. Yum!

  4. Brittany

    I don’t know how I missed this post, but my goodness these look great! I LOVE the beet juice addition, the color really draws me in!! I’ll take an entire stack, please!

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