Instructions

Adjust oven rack to middle position and heat oven to 375 degrees. Spread oats onto rimmed baking sheet and bake, stirring occasionally, until ­fragrant and lightly browned, about 10 minutes; let cool completely.
Combine warm water and half of cooled oats in bowl, cover with plastic wrap, and let sit until water is absorbed, about 10 minutes. In separate bowl, whisk almond flour, flour blend, salt, baking powder, xanthan gum, and nutmeg together.
In large bowl, whisk melted butter, brown sugar, granulated sugar, egg and yolk, oil, and vanilla together until no lumps remain and mixture is very smooth. Stir in oat-water mixture, flour mixture, and remaining toasted oats using rubber spatula until dough is completely homogeneous. Fold in chocolate and dried cherries. Cover bowl with plastic and let dough rest for 30 minutes. (Dough will be sticky and soft.)
Adjust oven rack to middle position and heat oven to 325 degrees. Line 2 baking sheets with parchment paper. Working with generous 2 tablespoons of dough at a time, use wet hands to roll dough into balls and space 2 inches apart on prepared sheets. Press dough to 1/2-inch thickness using bottom of greased measuring cup.
Bake cookies, 1 sheet at a time, until edges are set and beginning to brown but centers are still soft and puffy, 22 to 25 minutes, rotating sheet halfway through baking.
Let cookies cool on sheet for 10 minutes, then transfer to wire rack. Serve warm or at room temperature. (Cookies can be stored in airtight ­container at room temperature for up to 2 days.)