Whatever your cookie preference: Chewy, crispy or cake-y, the addition of sweet-tart goodness of berry flavor is a welcome ingredient. Through cranberries, cherries, and blueberries are the fruity element we’re accustomed to in our cookies and sweet treats, it’s good to know there’s another berry out there you can add to super-charge your sweet snack.
Hailing from the Himalayas, goji berries have risen to fame in recent years because of their incredible health benefits — something the Chinese have known about for centuries already. Not only do goji berries boast the highest concentration of protein of any fruit, but they are packed with amino acids, vitamin C, countless minerals, and about 15 times more iron than spinach. So when you trade out the raisins for goji berries in your next batch of cookies (or bowl of oatmeal, or cereal, or salad, for that matter), you’re getting a whole lot more bang for your ingredient bucks.
If you only have one goji berry recipe in your arsenal, we think it should be this gluten-free cookie from Dotty Hagmier, founder of Moms In Charge. “These cookies are so decadently delicious that I almost feel guilty about eating them! But, they are full of health-promoting ingredients that make my heart soar with delight!” says Dotty.
Double Chocolate Goji berry Cookies
1 egg or egg sub ( 1 tablespoon ground flax, mixed with 3 tablespoons of pure water- let sit for 5 min.)
3/4-1 cup coconut sugar (depending on preferred sweetness)
4 tablespoons raw cocoa powder
1 tablespoon vanilla extract
1/2 cup coconut oil
1/2 teaspoons Himalayan salt
1 cup buckwheat flour
1/2 tablespoon cinnamon
1/2 teaspoon aluminum-free baking soda
2 tablespoons Dandy blend herbal coffee alternative (optional)
1/4 cup goji berries
1/4 vegan semi-sweet chocolate chips
Preheat oven to 375 F.
In a food processor, kitchen aid, or hand blender, process egg and sugar until
fluffy. Add softened oil and vanilla extract and process until completely combined.
Add dry ingredients and process until combined.
Add goji berries and chocolate chips and stir in by hand.
Line a cookie sheet with parchment paper and use a tablespoon to drop rounds of dough onto paper. Flatten slightly and leave 2 inches between each cookie.
Bake for 8 minutes or until lightly golden brown. Remove from oven.
Let cool for 5 minutes and with a spatula, remove cookies from cookie sheet and place on cooling rack to cool further.