Preparation

1. Place racks in the center and upper third of the oven and preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
2. In a food processor, mix almond flour and dried cherries until incorporated. Add the cinnamon, baking powder and salt and blend together. Transfer to bowl and add the coconut, oats and chopped nuts.
3. In another medium bowl, whisk together avocado oil, maple syrup, shredded carrots, shredded apple and vanilla. Add the dry ingredients to the wet ingredients and fold together until thoroughly incorporated. Let dough stand 5 minutes so the oats and almond flour absorb the liquid. Spoon by the tablespoon or small cookie scoop onto the prepared baking sheets.
4. Bake for 12-15 minutes or until puffed, slightly browned and cooked through. Rotate baking sheets to alternate racks after 7 minutes. Remove from oven and cool on the baking sheet for 5 minutes. Transfer to wire rack. Store in airtight container at room temperature for up to 4 days.
5. This recipe does not meet MHealthy Nutrition Guidelines. 1/2018