Dark Chocolate Cranberry Cookie Bombs

The Second Most Sensual Thing You'll Ever Do
 
Cooking. It's a sensory experience of sound, sight, smell, taste, and touch. And this recipe is a total trip. 
 
If you're a cranberry-cooking virgin, get comfortable making your own on the stovetop. (Directions below.) This recipe requires a 12-oz bag of cooked cranberries. But these aren't your mama's cranberries. No can-shaped, hyper-sweetened gelatin here. These are fresh, tart as hell, and they're about to get naughty.
 
Dark chocolate cranberry bombs are fudgy little explosions of flavor. The sourness of the cranberry cuts the sweetness of the chocolate -- creating a tart, dark chocolate. 
 
These taste as good as they look. There's no sugar added. No wheat. No grains. No gluten. No dairy. And they're chock full of protein. 
 
Dark chocolate and cranberry is the ultimate flavor combination nobody told you about. And it's time you tried it in cookie form.
 
Cranberry Cooking 101
 
First, boil a cup of water. Then add the bag of cranberries. Let them simmer. Stir. And take it all in:
 
The steam rises up from the boldest brightest red you've ever seen. You hear little pops. You feel their skin bursting open against your spoon while you stir. 
 
It's bizarre your first time. You've gotta be nuts not to love little experiences like this in the kitchen.
 
Tip: Leave some of the berries un-popped. Don't cook them into a complete jelly because when you eat a cookie it's really cool to bite down and feel a berry pop between your teeth.
 
Allow the berries to cool. Do not add sugar.
 
The Ingredients
 
  • 12-oz bag of cranberries, cooked
  • 1/2 round of Taza Chocolate Mexicano Puro 70% dark chocolate*
  • 4 scoops of Metabolic Drive protein
  • 1/4 cup coconut flour
  • 1 egg
  • 1/4 tsp baking powder
  • 1/8 tsp (a pinch) of salt
  • Splash of vanilla
  • A few liberal dashes of cinnamon, cardamom, and all spice
 
* If you don't have the Taza, one ounce of your favorite dark chocolate will be fine. But I recommend trying this.
 
 
The Directions: 
 
1. Preheat oven to 375.
 
2. Put the dark chocolate into the cranberries before they cool completely. The chocolate pieces will melt and mix right in.
 
3. Combine all other ingredients in a separate bowl. Once the cranberries aren't piping hot, fold them in gently. 
 
4. Use a cookie scooper with a "sweep" so that you can get 16 uniform-sized cookies. You'll probably also have a bunch of delicious batter to lick out of the mixing bowl.
 
5. Bake for 12-15 minutes depending on how moist and fudgy you want the insides to be. Do the toothpick test to determine doneness. 
 
Nutrition Facts For the Calorically Conscientious
 
 
Per cookie...
 
Calories: 83
Protein: 6 grams
Carbs: 6 grams (2 are from fiber)
Fat: 1 gram