Raw Coconut & Goji Cookies
Serves: 12
  • ½ cup (70g) sorghum flour
  • ¼ cup (40g) almond flour
  • 1 tablespoon tapioca flour
  • 2 teaspoons psyllium husk powder
  • ½ teaspoon sea salt
  • ½ cup (55g) coconut sugar
  • 1 teaspoon vanilla powder
  • 1 cup shredded coconut
  • ¾ cup goji berries
  • ¼ cup (60ml) coconut oil, room temperature
  • 2 tablespoons coconut milk
  1. In a medium bowl mix in your flours, psyllium husk, salt and baking soda. Beat together the coconut sugar, vanilla, coconut oil, and coconut milk until fully combined. Add to the flour bowl along with the shredded coconut and goji berries and mix until a soft, crumbly dough forms.
  2. Use your hands to make your dough into a ball, then roll it out between two sheets of baking parchment. Peel off the top baking sheet, and, using a cookie cutter shape of your choice, cut into shapes and place on lined baking trays. Gather and re-roll and press remaining dough and continue cutting until all is used.
  3. Place the baking trays with the cut cookies in the fridge or freezer until they’ve hardened, about 5-10 minutes in the freezer.
  4. Enjoy straight from the freezer!
STORAGE: I keep mine in the freezer, as it makes them even crunchier! They will go soft at room temperature, so try to keep them cool.

FLOURS: If you can’t find sorghum, buckwheat or oat flour would be good substitutions!
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/coconut-goji-raw-cookies