Preheat the oven to 350°F Have ready two parchment lined baking sheets. If you plan to chill the dough don’t preheat.

In a small bowl, mix together the flaxseed and water. Set aside.

In a large mixing bowl combine flour, cocoa powder, baking soda, baking powder and salt. Set aside.

Using an electric mixer, beat plant butter and sugar until creamy. Add the flax egg and vanilla and stir until well mixed

Gradually add the flour mixture and stir until combined, then add the chips, nuts and cherries (if using)

With a medium cookie scoop, scoop out about 20 mounds of dough and space about 2 ½ inches apart on two baking sheets. Press down slightly. For larger cookies, use a large scoop and scoop out about 12 mounds of dough.

Bake for about 10-12 minutes or until cookies appear set. Remove from oven. If the cookies have spread, tap in the edges a bit with the back of a spatula while the cookies are still hot. Set a few more chocolate chips on top of the hot cookies.