In a classic batter bowl, combine the coconut sugar, coconut oil, eggs and vanilla. Using a handmixer, beat the ingredients together for 3-4 minutes until they combine into a smoothy creamy mixture.
Next, in a large mixing bowl, add the oats, flour, flaxseed meal or hemp hearts, baking soda, baking powder, cinnamon and sea salt. Whisk together until well combined.
Pour the coconut sugar mixture into the dry ingredients and mix until just combined. Try not to over-mix.
Add the walnuts or pecans, unsweetened cherries, coconut flakes and chocolate chips and stir until just combined.
Turn on the oven to 350 and place the dough in the fridge to chill while the oven preheats.
Take out 2 large baking pans and using a 3 tablespoon scoop, add the dough to the baking pans. Makes about 18 cookies. Bake for 10-12 minutes or until just golden brown. Let the cookies sit on the baking pan for a few minutes so they can finish baking inside. Serve warm.
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