Step 1: Put on some jazz music and gather your ingredients like the fierce kitchen witch you are!

Step 2: Set out all of your ingredients onto the counter.

Step 3:  Using a stand mixer or hand blender, cream the butter and both sugars. Mix on low-medium speed until combined and fluffy looking. (2-3 minutes)

Step 4: Add in the eggs, flaxseed, salt, applesauce/grated apple, cinnamon and vanilla.  Mix until combined. (2 minutes)

Step 5: Add in the almond flour until combined, then add in the oats.

Step 6: Add in the coconut, chocolate chips and cherries. That’s it! Now you have two options: let the dough set in the fridge for half an hour or bake those babies right away. I personally prefer to let the dough sit in the fridge for about an hour and then bake. I find they don’t spread as much when the dough is cold. BUT if you can’t wait to eat them, I suggest putting the dough in the freezer for 15 mins while your oven preheats and then go for it. 

Step 7: When ready to bake, preheat oven to 350 degrees F and line a baking sheet with parchment paper.

Step 8: With an ice cream scooper, scoop out the dough and empty the scoops out onto the parchment paper. Once the scoops are placed, pick those babies up and shape them into a ball, rolling them in between your palms. Put them back onto the baking sheet and smash them down with your palm. Just press those babies right into the pan to look like flat disks.

Step 9: The key to the perfect cookie here is the bake time. Mind the edges of the cookie. I bake mine for exactly 13 minutes but all ovens are different. Watch for the edges to become golden brown and then pull them out of the oven to cool down and set on the baking sheet. The middle might look under baked a tad, but don’t worry. Just watch the edges. (Make a note of how long yours took to bake for future perfection)