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COCONUT COOKIES WITH GOJI BERRIES & CACAO NIBS

With the holidays fast approaching it’s time to get out the baking goods! With all the countless irresistible treats that come out this time of year, why not make a healthier treat to enjoy. But even better, what about a superfood cookie! Now we are talking.
These are not only festive (thanks to the gorgeous color of goji berries) but they are all natural and seriously delish packed with 2 superfoods. Goji berries and cacao nibs. I use even less oil than a typical coconut roon cookie and now I am hooked. Which is okay because they are not packed with a ton of sugar, no processed ingredients, chemicals, or any junk.
These are super easy and absolutely a great choice when it comes to a cookie. No added sugar, no chemicals, are gluten free, and pretty much perfect. Plus cacao nibs are loaded with antioxidants, magnesium and are a true mood enhancer! While Goji berries are packed with vitamin C, fiber, antioxidants and iron.
Not too sweet and just right. Perfect consistency to dip into hot beverages like a tea or espresso. If you love coconut cookies or macaroons then these are the cookies for you. These are not raw but they are cooked at a very low heat so they are pretty close. You can possibly make this batter in a dehydrator if you want to. Great for the holidays!
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Ingredients
  

  • 3/4 cup coconut powder is finely shredded coconut, not coconut flour
  • 1/4 cup almond flour/meal
  • 1.5 tbs cacao nibs or can use chocolate chips
  • 1.5 tbs goji berries
  • pinch of fine sea salt
  • dash of cinnamon - optional
  • 2 tbs virgin coconut oil melted
  • 2 tbs pure maple syrup I like grade B for flavor
  • 1/2 tsp pure vanilla extract

Instructions
 

  • Preheat oven to 200F.
  • In a medium bowl, mix together the dry
  • ingredients; coconut powder, almond flour, cacao nibs, goji berries, salt, and cinnamon -if using.
  • In a small bowl, mix together the wet ingredients; coconut oil, maple syrup, and vanilla. Mix the wet ingredients into the dry until thoroughly combined. The mixture will be a little crumbly, but should hold together when pressed.
  • I recommend using a small cookie scoop (or a measuring tablespoon), then pack the mixture as tight as possible and then turn out onto a silicone baking mat or parchment paper-lined baking sheet. NOTE: If the mixture falls apart, use your hands to pack them together tightly or use the scoop to pack them again. The tighter you pack them, the less crumbly they will be once they are cooked. If you find that you just can't keep them together, add a bit more coconut oil, but if you add too much they will be overly moist.
  • Put in the oven for 6-9 minutes, (keep your eye on them) - then turn off the oven but leave them inside for 10-12 more minutes. (Cooking time varies for ovens, may take longer).
  • Remove from the oven and let them cool completely. Can eat now or put them in an airtight container. They are tasty immediately, but the texture improves and is more "cookie-like" if they have time to rest. Enjoy!