These Cherry Oatmeal Breakfast Cookies are a healthier version of a classic oatmeal cookie. They are flourless, made without butter and can easily be made vegan.
Heat the oven to 350 degrees. Line a large baking tray with parchment paper.
In a medium bowl mash the banana with a fork until no longer lumpy. Stir in melted coconut oil. Finally, add the egg and vanilla and stir together with a fork until combined.
Add dry ingredients to the same bowl: almond flour, oats, baking powder, baking soda, salt and cinnamon. Stir with a spoon until dough forms. The dough will be somewhat sticky. Do not overmix.
Stir in chocolate chunks and cherries until evenly distributed.
Using a ¼ cup cookie scoop, form balls and place them on the prepared baking tray, about 2in apart. You should have 12-13 cookies. If the dough is too sticky, chill in the fridge for 10 minutes.
With a back of a fork flatten the balls to form thick cookies.
Bake for about 13-15 minutes, or until cookies become light brown at the edges.
Let cool completely before serving.
Notes
To make a flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together, and let sit in your fridge for 15 minutes to set up and thicken.