Mix sugars. Add peanut oil, So Delicious Coconut Milk, and vanill. Mix well. Add to dry ingredients and mix until incorporated.
Gently stir in pecans, espresso beans and cherries and mix until evenly distributed.
Cover cookie sheet with parchment paper. Scoop about a tablespoon of dough. Roll into a ball and press onto cookie sheet.
Bake for 10 minutes and check the color. Rotate the sheet and bake until golden brown. Do not over bake!
When done, carefully slide parchment with cookies onto cooling rack.
Notes: I use Old Fashioned Rolled Oats. To make the cookies gluten free, substitute oat flour for white flour. When the cookies are completely cooled, store in an airtight container.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/michigan-mountain-biking-cookies