Double Cherry-Chocolate Chip Breakfast Cookies

Double Cherry-Chocolate Chip Breakfast Cookies ~ full of fresh & dried cherries, as well as a hint of chocolate.  The perfect Breakfast Cookie for right now, especially since we are smack-dab in the middle of cherry season!

Recipe Repost from July 29, 2012 ~ Since there are lots of fresh cherries in the market right now, I decided to repost one of my favorite ways to bake with cherries. ~ Enjoy!

This new spin on Breakfast Cookies came about because of all the fresh cherries that I keep seeing everywhere, as well as getting the inspiration / idea from one of the visitors to the blog who mentioned making Breakfast Cookies using fresh cherries. (you didn't leave your name, so I can't properly thank you ~ but you know who you are! :)   I just had to try making a cookie using fresh cherries, too.  Now is definitely the right time to try this recipe, since cherries are so cheap.   Cooking with the seasons does have its advantages!

I came up with a ~ Double Cherry-Chocolate Chip Breakfast Cookie.  It has a double hit of cherry flavor, calling for both fresh & dried cherries, as well as a hint of chocolate.  You could easily use frozen cherries instead of fresh.  If you're like me & you're looking for new ways to use/cook with all the fresh cherries that are everywhere right now, this just might be the Breakfast Cookie for you ~ Enjoy!

Double Cherry-Chocolate Chip Breakfast Cookies
makes 16 regular cookies

  • 1 1/2 cups old fashioned oatmeal ~ uncooked
  • 2 ripe bananas, mashed with fork until creamy 
  • 3/4 cup unsweetened applesauce
  • 12 fresh cherries, pitted & sliced into smaller pieces (or 12 frozen cherries, thawed & sliced/chopped)
  • 1/4 cup dried cherries, chopped
  • 3 Tbsp chocolate chips or carob chips (or more, to taste)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon (or more, to taste

Preheat heat oven to 350 degrees.

Mix vanilla extract & cinnamon into the applesauce.

Combine the applesauce mixture with all other ingredients & let sit for 10 minutes

Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet & flatten cookies into rounds.

Bake approx. 30 minutes, or until golden & done.

Remove from oven & let rest on cookie sheet for 5 minutes, then move to cooling rack.  Cookies will firm/sweeten up as they cool.
When completely cool store in a covered container.


  1. These look amazing! Thank you... I am going to make them tomorrow. :)

    1. Hope you like them! Thanks for stopping by & commenting ~ Cheers!


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