First, preheat oven to 350 degrees F.

Then, whisk together the ground flax seeds and water in a large bowl and set aside for 3-4 minutes to gel together.

Meanwhile, add in the ripe bananas and mash together. The bananas should break down into a thick puree, but it's OK if there a few chunks remain.

Next, add in the cashew butter, coconut oil, vanilla extract, and maple syrup. Stir together until well combined.

Then, add in the oats, flour and almond meal and stir together until just combined. Add in the nuts, cherries and shredded coconut and stir together a few more times until just combined.

Then, drop onto a cookie sheet (I use this scoop for uniform cookies) and bake for 12-15 minutes until just set and golden brown. I like these with a little chew in them, not overly dry. Try them at 12-13 minutes and then add another minute or two if needed.

Finally, enjoy!