2 cups quick-cooking oats
1 2/3 cups all-purpose flour
2/3 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 1/2 cups sugar
2 tablespoons ground flax seeds
2/3 cup nondairy milk
2/3 cup canola oil
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon almond extract
3/4 cup chocolate chips
1 cup dried cherries, chopped, or raisins (optional)

Preheat oven to 350°F. Line two baking sheets with parchment paper.

In a medium-size bowl, stir together oats, flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

In a large bowl, beat together sugar, flax seeds, and nondairy milk until smooth. Add the oil and the vanilla and almond extract and beat until well mixed. Fold in half of the flour mixture to moisten, then fold in the remaining half. Just before the mixture is completely combined, fold in the chocolate chips and dried cherries or raisins, if desired.

For each cookie drop 2 generous tablespoons of dough onto the cookie sheet, leaving about 2 inches of space between each cookie. If desired, flatten slightly with moistened fingers or the moistened back of a measuring cup. Bake for 10 to 12 minutes until cookies are firm and risen. Let the cookies rest on the baking sheet for 5 minutes then transfer to wire racks to complete cooling. Store in a tightly covered container.