Preheat oven to 190 degrees C. Line 2 baking trays with baking paper.
Pulse the walnuts in a food processor several times to chop; continue processing until the walnuts are ground into flour; transfer to a bowl. Mix in the rolled oats, wholemeal flour, flaxseed meal, bicarb soda, salt and cinnamon until thoroughly combined.
Combine the almond butter, canola oil, agave nectar, brown sugar, egg and vanilla in the food processor and process a few seconds to blend the ingredients well; transfer the almond butter mixture to a large bowl and fold in the dried cherries and chocolate bits. Mix the walnut-rolled oat mixture into the almond butter mixture (dough will be very thick).
Scoop up heaping teaspoons of dough then form into balls; lay the dough balls onto the prepared baking trays, about 5 cm apart.
Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven and flatten the bickies with a spatula. Allow to cool for about 5 minutes on the baking trays before removing to finish cooling on wire racks.
The agave nectar comes from the agave plant. It is sweeter, less processed and has a lower glycemic index (releases glucose into the bloodstream at slower rate) than table sugar. You can substitute golden syrup.
Agave nectar, flaxseed meal and almond butter are all available at health food shops, however your supermarket may or may not have them.