Dark Chocolate Cranberry Cookies

I want to keep this recipe a secret. I really do.

But I can’t. It would be reprehensible of me to refuse to share this gem of a cookie with my readers. Besides, you deserve something really good after such a long wait. Please accept my apology in the form of this chocolaty, tangy morsel.

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It’s not just my recipe either. My good friend, Tanisha, joined me in the kitchen last night, and this is what came of it. Great things happen when friends end up in the kitchen. This cookie is proof.

More often than not, my inspiration for creating a dessert recipe is found in a decadent sweet that has enough simple carbohydrates to keep your blood sugar levels elevated for weeks. On top of that, it’s usually void of any nutritional value.

I think I can speak for Tanisha, too, when I say, our goal is to make desserts that rival the original in taste while adding a lot of powerful nutrients.

In this case it was the Double Dark Chocolate Pomegranate Cookies, one of our winter time favorites, that got a complete health makeover.

No white flour (actually, no grains at all), no gluten, no refined sweetener. Just the good stuff, plain and simple. Cranberries are high in antioxidants (as are pomegranates, so feel free to substitute.) and so is dark chocolate, so consider this your immunity boost for cold season. (See disclaimer below.)

IMG_1028Dark Chocolate Cranberry Cookies

Recipe created by Sarah and Tanisha
  • 1 c. almond flour
  • 1 c. cocoa powder
  • 1/4 t. baking soda
  • 1 t. arrowroot powder
  • 5 T. butter
  • 1/2 c. honey
  • 1 egg
  • 2 t. vanilla
  • 1 c. chopped fresh cranberries
  • 1 c. dark chocolate chips or chunks

1. Heat oven to 350 degrees. Cover a cookie sheet with parchment.

2. Combine almond flour, cocoa powder, soda, arrowroot powder. Cut in butter. (I used my fingers because I’m lazy and didn’t want to get out any equipment.)

3. Mix in honey, egg, and vanilla.

4. Add chocolate and cranberries.

5. Eat some cookie dough.

6. Place dough in heaping tablespoons on the parchment covered sheet, leaving room to spread a little.

7. Bake for 12 minutes.

8. Slide parchment on to a cooling rack and repeat steps 5-9.

9. Enjoy!

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Disclaimer –

I am not a doctor or registered dietitian. I do not claim to cure any cause, condition, or disease, though my suggestions may prove helpful. I do not provide medical aid or nutrition for the purpose of health or disease. Howbeit, every food one chooses to consume either greatly benefits one’s health, or diminishes thereof.

This is merely a food blog in the most colossal way possible. The information held on this blog is solely the opinion of a layman of the kitchen. The research and information covered in this blog is open to public domain for discussion and in no way breaches or breaks the boundaries of any law that I currently know of. I am not a doctor nor do I claim to have any formal medical background, however my background with food from decades in the kitchen is extensive. I am not liable, either expressly or in an implied manner, nor claim any responsibility for any emotional or physical problems that may occur directly or indirectly from reading this blog or the baking and eat of the recipes hereon.

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