Preheat the oven to 350F. Line two cookie sheets with parchment paper.
In a small mixing bowl, whisk together the flaxseed and the filtered water. Set aside for 5 minutes to thicken.
To a large mixing bowl, add the vegan butter, sugar, molasses, and vanilla extract. Using a stand mixer fitted with the paddle attachment or hand mixer fitted with the beater attachments, beat on high for 2 minutes.
Add the flaxseed mixture and beat again for 30 seconds.
In a medium mixing bowl, whisk together the oats, flour, baking soda, cinnamon, and salt. Add the dry mixture to the butter mixture and beat on medium-low until just combined. Don't over-mix.
Add the dried cherries and almonds and beat again for just a few seconds to incorporate.
For 22 to 24 small*** cookies: Use a cookie scoop or a spoon to scoop out approximately 1 ½ tablespoons of dough. Form into a ball and transfer to one of the lined cookie sheets. Repeat until all dough is used. You should have about 22 to 24 cookies. Bake for 10 to 14 minutes, or until the bottoms are golden brown.
For 12 large cookies: Use a cookie scoop or a spoon to scoop out 2 ½ to 3 tablespoons of dough. Form into a ball and transfer to one of the lined cookies sheets, leaving a few inches of space between each cookie. Repeat until all dough is used. You should have about 12 cookies. Bake for 14 to 16 minutes, or until the bottoms are golden brown.
Let cool for at least 10 minutes before moving or enjoying.
Store the cookies in an airtight container at room temperature for up to 5 days.