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Cherry Chocolate Oat Cookies | Dark Chocolate Cookie Recipe | 80Noir Ultra

80Noir Ultra Recipes

Cherry Chocolate Oat Cookies

A naturally sweet, gluten-free cookie with dark chocolate, cherries, oats and a little purposeful indulgence.

There is something deeply nostalgic about a warm cookie. This version keeps all the comfort, but adds a little more intention: chewy oats, juicy dried cherries, raw cacao nibs, rich 87.5% dark chocolate and a creamy hazelnut chocolate butter. A cookie that feels generous, comforting and quietly functional.

Makes approx. 17 cookies Gluten-free Freezer-friendly Made with 87.5% dark chocolate

Ingredients

A richer, darker cookie made with gluten-free oats, dried cherries, cacao nibs and 80Noir Ultra 87.5% dark chocolate.

For the Cookie Dough

100g gluten-free self-raising flour, sifted
75g gluten-free jumbo oats
60g light brown sugar
Pinch of flaky sea salt, optional
1 tbsp melted coconut oil
80g hazelnut chocolate butter, homemade or shop-bought
50ml plant milk, such as oat or almond milk

For the Chocolate & Fruit

50g dried cherries, or swap for cranberries or raisins
25g raw cacao nibs, optional but beautiful for a nutty bite
50g 80Noir Ultra 87.5% dark chocolate, roughly chopped

Tip: Use 30g of dough per cookie for approximately 17 cookies. For smaller lunchbox-style cookies, reduce the dough size slightly and check the oven a little earlier.

Method

Simple to make, easy to freeze, and perfect for warm cookies on demand.

Preheat your oven to 160°C fan, or 180°C conventional.
Line a baking tray, approximately 30 x 35cm, with parchment paper.
In a mixing bowl, combine the gluten-free flour, jumbo oats, light brown sugar and sea salt.
Stir in the melted coconut oil, hazelnut chocolate butter, plant milk, chopped 87.5% dark chocolate, cacao nibs and dried cherries. Mix until a rough cookie dough forms.
Scoop out 30g portions, roll into balls, then flatten slightly onto the lined tray.
Bake for 10–12 minutes, or until the edges are lightly golden.
Cool on a wire rack. They will firm up as they cool. Finish with a little extra flaky sea salt, if desired.

Make-ahead tip: Freeze the cookie dough balls for up to 1 month, then bake from frozen when you want warm, fresh cookies. Ideal for back-to-school prep, afternoon rituals or last-minute guests.

Why These Cookies Feel Better

These are not your average cookies. They are made with thoughtful ingredients to support steadier energy, a richer flavour experience and a more satisfying sweet treat.

87.5% Dark Chocolate

Brings deep cacao flavour, natural richness and a lower-sugar chocolate hit compared with standard cookie chunks.

Dried Cherries

Add natural sweetness, chew and bright fruitiness that pairs beautifully with darker chocolate.

Hazelnuts & Oats

Bring fibre, texture and slow-release satisfaction, making each cookie feel more substantial.

Coconut Oil

Adds softness and a gentle richness, helping create a tender cookie without relying on butter.

Serving Suggestion

Serve warm with herbal tea, a dark hot chocolate, a shot of espresso or a simple glass of milk. Wimbledon may come and go, but snack season is always in play.

The Final Serve

A nostalgic cookie, made darker, richer and more satisfying. Bake a tray, freeze a batch, or enjoy warm from the oven when the afternoon calls for something comforting but considered.

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