GOJI BERRY BREAKFAST COOKIES
Steps:
- Preheat oven to 180 degrees. Line a pan with parchment paper.
- Whisk the oil, sugar and egg till well combined.
- Add the rest of the ingredients and fold in well till distributed.
- Using a small ice cream scoop, scoop out some dough, shape and keep on the pan. Keep a spacing of 1 inch between the cookies. Makes 14-15 cookies.
- Bake for 10 minutes or upto 15 minutes to make it crispy. Cool for 5 minutes in pan and then cool completely on wire rack.Enjoy!
GOJI COOKIES
I made up these cookies with goji berries because they are full of antioxidants and I wanted to create a cookie with an exotic flavor. I hope you like them!
Provided by ChefLee
Categories Drop Cookies
Time 25m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- Cream sugar and butter together in a large bowl.
- In another bowl; mix together flour, baking powder, baking soda, and salt.
- Add juice, egg, and vanilla to your butter mix and blend well.
- Add your flour mixture, little by little, to your butter mixture until all is blended together.
- Stir in the goji berries and the white chocolate.
- Stir in the cashew pieces and the coconut.
- Drop by large teaspoon onto ungreased cooke sheets.
- Bake for 7-10 minutes until golden brown.
Nutrition Facts : Calories 145, Fat 6.8, SaturatedFat 3.7, Cholesterol 19.5, Sodium 92, Carbohydrate 19.5, Fiber 0.4, Sugar 11.6, Protein 1.9
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- Drain the goji berries, add them in the food processor together with dates, pulse until combined. Add the almond butter, almondmilk,coconut and cacao powder, and process just until the dough forms into a ball. Using a teaspoon scoop and drop the dough onto a baking sheet lined with parchment paper. Roll into round balls, if desired, then smoosh with a fork.
- Freeze for 30 minutes then transfer to an air tight container. Cookies will keep in the freezer for several months, but best when eaten within couple of days.
- Bake in a preheated oven at 350F for 10-12 min. Let cook, transfer into a container and store in a cool dry place or fridge for up to 4 days.
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- Whisk together the coconut flour, coconut oil, maple syrup, vanilla, salt and eggs. It may seem runny to start with but the batter will thicken as the coconut flour absorbs the moisture from the other ingredients
- Using a tablespoon at a time, take some batter and roll it into a ball. Pu the ball onto the baking sheet and press lightly with a fork. Sprinkle on some of the shredded coconut.
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GOJI COOKIES. I made up these cookies with goji berries because they are full of antioxidants and I wanted to create a cookie with an exotic flavor. I hope you like them! Provided by ChefLee. Categories Drop Cookies. Time 25m. Yield 2 dozen, 24 serving(s) Number Of Ingredients 13. Ingredients ; 1 cup dark brown sugar, packed: 1/2 cup butter, at room temperature: 1 3/4 cups …
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