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Preheat the oven to 350°. Prepare a baking sheet with parchment paper.
In a small bowl, combine the chia seeds and water. Stir and set aside for 5 minutes. This creates the "chia eggs".
In a large bowl, combine the oats, almond flour, flaxseed meal, cinnamon, cloves, cherries, sunflower seeds and pepitas.
In a glass measuring cup, melt the coconut oil in the microwave until it is completely liquid (it doesn't need to be hot, just melted through. 30 seconds should be enough).
To the oil, add the maple syrup, mashed banana, vanilla and chia eggs. Stir until mostly combined.
Add the wet ingredients to the dry and stir with a wooden spoon until the mixture is completely moistened.
Using a ⅓ measuring cup, measure the mixture into your hands. Mold the batter into a round patty, about ½ inch thick. Place on the tray.
Bake cookies for 20-25 minutes or until golden brown on the edges.
Store cookies in the freezer.