1 teaspoon ground cinnamon, plus extra for topping
1/2 cup creamy peanut butter
1/4 cup canola oil
1/4 cup blue agave nectar
1/3 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup dried cherries
1 cup semisweet chocolate chips
Instructions
Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
Pulse the walnuts in a food processor several times to chop; continue processing until the walnuts are ground into flour; transfer to a bowl. Mix in the oats, whole wheat flour, flax meal, baking soda, salt, and cinnamon until thoroughly combined.
Combine the peanut butter, canola oil, agave nectar, brown sugar, egg, and vanilla in the food processor and process for a few seconds to blend the ingredients well; transfer the peanut butter mixture to a large bowl and fold in the dried cherries and chocolate chips. Mix the walnut-oatmeal mixture into the peanut butter mixture.
Using a cookie scoop, shape the dough into 1½-inch balls and place on the prepared baking sheets about 2 inches apart.
Bake until lightly browned, 8 to 10 minutes.
Remove from the oven and flatten the cookies with a spatula. Cool for about 5 minutes on the baking sheets and sprinkle with cinnamon before serving.
