Chocolate Chunk Cherry Cookies

Chocolate Chunk Cherry Cookies

Login to rate this recipe.
Rated: 4
  • Makes: 28 servings
  • Prep 30 mins
  • Cool 1 min oer batch
  • Bake 8 mins per batch
  • Serving Size: 1 cookie
  • Carb Grams Per Serving: 14


  • 1/4 cup tub-style 60 percent to 70 percent vegetable oil spread
  • 1/3 cup packed brown sugar or brown sugar substitute* equivalent to 1/3 cup brown sugar
  • 1/3 cup granulated sugar or sugar substitute blend* equivalent to 1/3 cup sugar
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla
  • 2/3 cup all-purpose flour
  • 2/3 cup rolled oats
  • 1/4 cup flax seed meal
  • 4 ounces dark chocolate, chopped
  • 2 ounces white baking chocolate, chopped
  • 1/2 cup dried tart cherries, coarsely chopped


  1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. In a large bowl, beat vegetable oil spread with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking soda, and salt. Beat until well mixed, scraping side of bowl occasionally. Beat in egg, cocoa powder, and vanilla until combined. Beat in flour. Using a wooden spoon, stir in rolled oats and flax seed meal. Stir in 3 ounces of the dark chocolate, 2 tablespoons of the white chocolate, and 1/3 cup of the cherries.
  2. Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheets. Top with remaining dark chocolate, white chocolate, and cherries. Bake for 8 to 10 minutes or until edges are set. Let cookies cool on cookie sheets for 1 minute. Transfer cookies to wire racks; let cool.


  • *SUGAR SUBSTITUTES: Choose from Sugar Twin® Granulated Brown or Sweet 'N Low® Brown to substitute for the brown sugar. Choose Splenda® Sugar Blend for Baking to substitute for the granulated sugar. Follow package directions to use product amount equivalent to 1/3 cup brown sugar or granulated sugar.
  • *SUGAR SUBSTITUTES: PER SERVING WITH SUBSTITUTE: Same as above, except 70 cal., 10 g carb.
  • *SUGAR SUBSTITUTES: EXCHANGES: 0.5 other carb.
  • *SUGAR SUBSTITUTES: Carb Choices: 0.5.


  • To Store: Layer cookies between waxed paper in an airtight container. Cover; seal. Store at room temperature for up to 5 days or freeze for up to 1 month.

Nutrition Facts Per Serving:

Servings Per Recipe: 28
PER SERVING: 84 cal., 4 g total fat (2 g sat. fat), 53 mg sodium, 14 g carb. (1 g fiber, 9 g sugars), 1 g pro.

Diabetic Exchanges

Fat (d.e): 0.5; Other Carb (d.e): 1;