Goji Berry & Chocolate Cookies

  • COOK
    10 Mins
  • PREP
    70 Mins
  • TOTAL
    80 Mins

These cookies are gluten free, deliciously sweet but with very little added sugar. The texture is soft and slightly fudge-y.

Besides being delicious, these cookies are filled with healthful ingredients such as goji berries which rich are rich in antioxidants, vitamins A and C. Milled flaxseed, loaded with lignans and Omega-3 essential fatty acids. Rolled oats, a good source of magnesium, selenium, manganese and phosphorous. Blackstrap molasses, a good source of iron. I call these my happy pills. I eat about 3 of these cookies everyday.

Original Release Date: September 26, 2011

Nutritional Facts
Servings Makes 18 CookiesServing Size 1 Cookie




Calories76.5
Fat2.40g
Carbohydrates14g
Protein1.50
Fiber1.60g
Sugar6g
Sodium35mg





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Ingredients


  • 1/4 Cup Navitas Naturals Sun Dried Goji Berries
  • 1/4 Cup Water
  • 1/2 Cup Organic Brown Rice Flour
  • 1/4 Cup Unsweetened Cocoa Powder
  • 1/4 Cup Milled Flaxseeds
  • 1/2 Cup Bob's Red Mill Gluten Free Whole Grain, Rolled Oats
  • 1/3 Cup Light Brown Sugar
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Sea Salt
  • 1/4 Cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
  • 1/2 Whole Vanilla Bean, Split & Scraped
  • 1/2 Cup Thai Kitchen Organic Canned Coconut Milk, Unsweetened, First Pressing
  • 2 Tablespoons Molasses


Directions


Preheat Oven to 350 degrees.

In a small sauce pan bring the water to a light boil, throw in the dried goji berries, cover and let them steep for about 10 minutes.

While the berries are steeping, take a medium sized mixing bowl and mix together the dry ingredients for the cookies: rice flour, cocoa powder, flaxseeds, oats, brown sugar, baking powder and soda, salt, chocolate chips and vanilla bean. Mix well and then add the coconut milk and molasses and the goji berries, along with the water that did not soak into the berries. Mix until well incorporated. Now place this in the fridge and let chill for at least 1 hour.

After the cookie batter has chilled, scoop out slightly heaping tablespoons of the batter onto a lightly greased cookie sheet, leaving an inch and a 1/2 between each mound of batter. Bake 8 to 10 minutes. Take out of oven and let cool before taking off the cookie sheet.

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Original Food Photography & Original Recipe Text Copyright 2007-2014 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.