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Preheat oven to 350 degrees F. Line 3 baking sheets with parchment paper or a silicone baking mat (or lightly grease with butter or oil).
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Using an electric mixer, beat the butter and brown sugar together until creamy and blended. Add the egg, almond butter, and vanilla and mix again until smooth.
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In a medium bowl, use a fork to stir together the flour, oats, baking soda, baking powder, and salt.
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Add the dry mix to the butter mixture and beat just until blended. One by one with the mixer running, add the coconut, pecans, chocolate chips, hemp seeds, and dried cherries. Mix until the ingredients are evenly incorporated into the batter.
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Roll1 1/2-inch balls of batter between your palms and arrange them on the baking sheets, figuring 12 balls per sheet.
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Bake the cookies until the batter sets and just begins to go lightly brown, about 11 minutes. Remove from oven and use a juice glass or jelly jar to press down gently on the top of each cookie to flatten slightly.
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Cool for 10 minutes and store in a container.