These cookies are soft and chewy. They are not only gluten-free, but grain-free and refined sugar-free as well.
Preheat oven to 350 degrees. In a large mixing bowl, mix almond flour, tapioca flour, salt, baking soda, and baking powder.
In a separate bowl mix melted butter, vanilla, and honey.
Pour wet ingredients into dry and mix well. Stir in chocolate chips, cherries, and walnuts. Refridgerate 30 minutes. Once the mixture is chilled, measure out 1 tablespoon of dough at a time and roll into a ball. Place on a greased cookie sheet. Continue until your pan is full as these cookies do not spread much. Press gently on each ball of dough with 2 fingers to flatten them slightly.
Bake the cookies for 11-13 minutes depending on your oven. Mine were perfect at 12 minutes. Let cool slightly on the baking sheet and then remove them to a wire rack to cool completely. Makes approximately 50 cookies, depending on how big or small you make them.