Preheat your oven to 350 degrees Fahrenheit. Grab a baking sheet and line it with a piece of parchment paper.
Add your ground flaxseed + warm water into a small bowl and mix it together (this is also known as a flax "egg").
In a large bowl, mix together your dry ingredients. Add in your maple syrup, coconut oil, and flax egg. Don't over mix.
Fold in your shredded coconut and dried cherries. Let the batter sit for 10 minutes. If you're impatient, water your plants, reply to two emails, or start to clean up your kitchen.
Scoop out the dough and roll it into balls. The dough will not spread, so you can place them fairly close to each other.
Bake for 10-12 minutes. Let cool. They'll look undercooked, but that's fine (because there's no dairy in them).
We kept these on the kitchen counter, but you can also store them in your fridge (they'll harden a bit from the coconut oil). Adapted from Cookie and Kate's gluten-free chocolate chip cookies.