Method:
Preheat oven to 180ºC and line a baking tray with baking paper. Set aside.
Combine oats, spelt flour, almond meal, baking powder, salt , cinnamon and cardamom in a bowl. In a separate one, mix coconut oil and coconut sugar until the latter dissolves; add egg, and vanilla . Whisk well. Combine the wet and dry ingredients until everything is well mixed. Add cherries and chocolate chips.
Scoop cookie dough onto the baking sheet using a 1/4 cup measure dipped into water and shaken to make the dough slide out easier. Flatten the top with the palm of your hand and bake for 15 min or until the edges are slightly golden.
Carefully transfer the cookies to a cooling rack, they'll be very soft but will harden as they cool down.
Store in an airtight container, and if you want them crunchy, keep in the fridge.
