Cherry Almond Cookie

Preheat your oven to 350°F. Then, in a large mixing bowl, briskly whisk the almond flour, baking powder and salt together, breaking up any clumps of flour.
Combine the ground flaxseed and warm water in a small bowl, stir and let sit for 5 minutes, until gluey.
In another large bowl, beat together the room temperature vegan butter with the brown sugar. Then, in a separate bowl, combine the soy milk and cornstarch in a small bowl, and whisk that well. Now, pour the flaxseed mixture, soy milk mixture, and almond extract in with the sugar and vegan butter and whisk until it is all well incorporated.
Make a well in the center of your dry ingredients, then pour the wet ingredients in the center, along with the chopped cherries and shaved almonds. Fold everything together with a rubber spatula until it is a cohesive dough.
Roll dough balls slightly bigger than a walnut and place them on a prepared baking sheet (lined with a silicon baking mat or parchment paper). Then, slightly flatten each with your hand.
In 2 batches of 12 cookies each, bake for 12 to 15 minutes, until the bottom edges begin to brown. Transfer to a cooling rack, and let cool for 5 minutes.