My Chocolate Goji Berry Cookies (Paleo)
Try this My Chocolate Goji Berry Cookies Paleo recipe or contribute your own.
Try this My Chocolate Goji Berry Cookies Paleo recipe or contribute your own.
- 1 tsp baking powder
- 2 tbsp cacao powder
- 2/3 upalmond flour (from blanched whole almonds)
- 2 tbsp arrowroot powder
- 6 tbsp unsweetened coconut milk
- 4 tbsp coconut oil melted
- 2 tbsp organic maple syrup (use 3-4 tbsp if prefer sweete
- 2 tbsp hemp seeds
- 3 tbsp dry goji berries
- 2 tbsp cacao nibs (raw chocolate)
- extra cacao nibs hemp seeds, and goji berries on top of cookies
- Carbohydrate 0.83687569335119 g
- Cholesterol 0.272222221669927 mg
- Fat 6.10432013748998 g
- Fiber 0.030333332195071 g
- Protein 0.466859721560964 g
- Saturated Fat 5.29540965157206 g
- Serving Size 1 1 cookie (21g)
- Sodium 8.67062498421325 mg
- Sugar 0.806542361156119 g
- Trans Fat 0.362092708249716 g
- Calories 57 calories
Step-by-step
- Preheat oven to 350F/180C.
- Mix all ingredients in a large size bowl
- Your dough will be slightly wet but don’t worry.
- Let the dough sit in room temperature for 2 minutes to absorb the liquid. If it's still too wet after 2 mins, sprinkle 1-2 tsp almond flour.
- Line a non-stick baking mat over a large size baking sheet.
- Divide the dough into 10 -12 equal pieces.
- Gently press or push down each piece with a non-stick spatula to about ½ inch thick (1 cm thick) *leave some space between each cookie. They will melt a bit in the oven!
- Bake at 350F for 20 minutes.
- Let cool on a cooling rack.
- Enjoy with a glass of cold coconut milk ! Yum !!
Almond flour lacks the gluten structure of wheat, which means fats and moisture dictate the final crumb rather than protein development. Letting the dough rest for precisely two minutes permits the blanched almond flour and arrowroot powder to hydrate fully without turning dense; omitting this rest yields a crumbly mass that will fracture in the oven. Melted coconut oil contributes structural rigidity as it cools because its saturated fat content solidifies at room temperature, hardening the cookies once removed from the heat. Baking at 350 degrees Fahrenheit ensures the cacao powder roasts gently without scorching its delicate volatile compounds. Spacing the portions evenly on a silicone baking mat prevents spreading edges from fusing together during the twenty-minute bake. Pairing these rich, earthy morsels with a glass of chilled, unsweetened coconut milk provides a high-fat liquid counterweight that cuts through the bitter tannins of raw cacao nibs and balances the tart chewiness of dried goji berries.
