Grain-Free Cherry Chocolate Cookies

1 Preheat the oven to 350* F. Line a baking sheet with parchment paper.
2 In a large bowl, combine almond, coconut, and tapioca flours with cocoa powder, baking soda and salt.
3 Add the butter and coconut sugar to a stand mixer and beat on medium for 30 seconds until butter and sugar are thoroughly combined. Add the egg, vanilla and almond milk and continue to mix until combined.
4 Set the stand mixer on low and slowly pour the flour mixture into the wet ingredients and mix until combined, about 1 minute.
5 Add the dried cherries and chocolate chips into the bowl and mix until just combined.
6 Drop about 1 and 1/2 tablespoons of cookie dough onto the parchment paper, evenly spacing the cookies. Bake for 11 to 12 minutes and cool on a wire rack when done.