GF Goji Berry Chocolate Chip Cookies

Let's increase the nutritional value of a chocolate chip cookie, have it stay somewhat unchanged and enjoy a delicious treat you are proud of calling your indulgence.

A typical GF cookie mix would give you about 1 gram of protein and 1 gram of fiber per cookie w/ little nutrients (not very impressive). The guess work of measuring saves time and mess plus looking for brands without no more than 10 ingredients is a plus (see notes below).

With the following ingredients, I increased the protein to 2.3 grams and the fiber to 1.8 grams, not to mention the omega’s, calcium, iron, magnesium, folate, potassium, and manganese from these superfoods.

Yield: about 30 cookies

2 Tablespoons of ground flaxseed

2 Tablespoons of hempseed

¾ Cup of water, divided

16 oz. GF cookie mix*

½ Cup of goji berries (pulse half in a blender or processor for 3 seconds to grind the berries)

¼ Cup of coconut oil

1/3 Cup dark chocolate chips (I used 85%)

goji cookie

Yield: about 30 cookies

Preheat oven to 350F

*Let’s take an organic brand of cookie mix. Do not follow the manufacture directions. King Arthur is a certified GF and non-GMO provider. Another good brand to trust for me personally when using oat flour, I want to be certain it is gluten-free.

In a large bowl mix ground flaxseed and hempseed.

Add 1/4 Cup of water to the seed mix and let it sit for 3 minutes. 

Pour the contents of the cookie mix (there are no chocolate chips in these mix) on top of the flax mixture. Add the goji berry mixture and blend in with your hands (it’s the best way to mix thoroughly)

Add the coconut oil and continue to mix in with your hands. If the mixture is still too crumbly, add in ¼ Cup of the remaining water. 

The dough will start to come together. From there, fold in the chocolate chips. 

The consistency will feel somewhat like play dough (firm but slightly spongy). You have some remaining water, but again, work the dough with your hands and if you fell a touch more water will bring it together, then use a little at a time. Refrigerate this mixture for 20 min. for a cookie chewy inside and crispy outside.

Scoop out cookies with your hand forming a 1 ½” ball onto a parchment lined cookie sheet.

Bake for 12 minutes.

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