- 1 Cup plain cashews
- 1/3 Cup rolled oats
- 1/4 Cup coconut flour
- Pinch of kosher salt
- 1/4 medium ripe banana
- 3-4 Tablespoons maple syrup
- 1/2 Tablespoon melted coconut oil
- 1/2 Teaspoon vanilla extract
- 1/3 Cup Montmorency tart cherries
- 1/4 Cup mini chocolate chips
Line 6×9 inch (or similar size) baking dish with parchment paper.
Combine cashews, oats, coconut flour and salt in a food processor and process to a coarse meal consistency.
Add the banana, 3 tablespoons of maple syrup, coconut oil and vanilla.
Process until fully combined and mixture comes together with a sticky consistency.
Add remaining tablespoon of maple syrup if extra moisture is needed.
Turn the dough out into a medium bowl.
Add the dried cherries and chocolate chips and fold in with a spatula or use hands to combine.
Press the mixture evenly into the baking dish making sure to spread into the corners.
Place the baking dish in the fridge for at least 1 hour to chill.
Remove the cookie dough from the dish by lifting the sides of the parchment paper.
Cut into 8 squares or other desired shape.