Gluten-free chocolate chip cookies with cherries

Ingredients:

• 4 cups almond flour
• 3/4 cup brown rice flour
• 1 teaspoon of baking soda
• 1 teaspoon of salt
• 3/4 cup sugar
• 0.5 cup light brown sugar
• 1 tbsp. grape seed oil
• 1 large egg
• 1 tbsp vanilla extract
• 0.5 cup unsweetened almond milk or whole cow's milk
• 1 1/4 cups semi-sweet chocolate chips (about 200g)
• 0.5 cups dried cherries (about 60 g)

Preparation:

1. Preheat oven to 175°C.
2. In a large bowl, combine the almond flour, rice flour, baking soda, and salt. In another large bowl, mix the sugar and butter with a wooden spoon until the sugar dissolves. Add the egg, vanilla extract, and milk and mix until smooth.
3. Using a wooden spoon, gradually stir the liquid mixture into the flour mixture and knead into a smooth dough. Add the chocolate chips and dried cherries, distributing the ingredients evenly. Cover the dough with plastic wrap and refrigerate for at least 1 hour if you're in a hurry, but overnight is best.
4. Line baking sheets with silicone mats or parchment paper. Form the dough into 3-cm balls and place them on the baking sheets. Bake until the edges begin to darken, 12-13 minutes. Let cool on a wire rack for 2-3 minutes, then transfer the cookies to a wire rack to cool completely.
   
   Grape seed oil:
   This pure oil has virtually no flavor when cooked. It handles high temperatures well and browns baked goods evenly.