Dark Chocolate Cookies with Dried Dark Cherries and Crystallized Ginger

I was invited to a Oscar party last week and was asked to bring something sweet. Ummmmmm-- I needed something easily transportable and easily nibbable. Something with a little glimmer. A little sparkle. A little pazazz. Decisions decisions decisions. For me, that’s the hardest part with cooking-- or baking-- or blending—or shopping—or-- I guess you could say that about anything really. To make that ‘perfect’ decision. My mind races. I become obsessive. Some would probably classify me as a wee bit OCD. But when that choice comes to light and I have made my final decision I am at ease. At one with the universe. Complete. Happy. At least for a little while anyway…

1 cup dried dark organic cherries

½ cup brandy

1 ½ cup gluten free all purpose flour

¼ heaping teaspoon xantham gum *

3 tablespoons Dutch-process cocoa powder

1 ½ teaspoon ground cinnamon

¾ teaspoon baking soda

½ teaspoon coarse sea salt

½ cup organic jungle vegan shortening, softened

¾ cup organic palm sugar

½ cup agave syrup

6 ounces dark chocolate, cut into ½ inch pieces

1/2 cup crystallized ginger, chopped

Bring cherries and brandy to a boil in a small saucepan. Remove from heat, and let stand for 20 minutes. Meanwhile, whisk together flour, xantham gum, cocoa, cinnamon, the baking soda, and salt.

Preheat oven to 325 degrees. Beat shortening and palm sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Add agave, and beat until creamy. Reduce speed to low, add flour mixture, and beat until combined. Drain cherries; discard liquid. Add cherries, chocolate and crystallized ginger to dough. Mix to combine.

Scoop 1 tablespoons dough to parchment-lined baking sheets, spacing about 2 inches apart, as you work. Bake until just set and starting to crack, 18 to 20 minutes. Let cool on sheets.

*Xanthan Gum is used by people who are allergic to gluten to add volume and viscosity to bread and other gluten-free baked goods. It helps replace the gluten in a recipe and aid in binding and thickening recipes. It is an essential ingredient in gluten free baking.