Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
Pulse the oats in a food processor until roughly ground. Add the flour, Brewer's yeast, flaxseeds, baking powder, cinnamon and salt. Pulse until combined.
Whisk together the banana, egg, oil and vanilla in a large bowl until smooth. Add the brown and granulated sugars and stir to combine. Fold in the flour mixture until just combined. Add the carrots and cherries and stir until just combined.
Use a 1/4-cup ice cream scoop or large spoons to scoop out 12 mounds of batter onto the prepared baking sheets, about 1 1/2-inches apart. Bake, rotating halfway through, until the cookies start to brown on top, 15 to 16 minutes. Eat warm or at room temperature. The cookies can be stored at room temperature in an airtight container for up to 5 days.
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