Heres yet another variation of my favorite cooke recipe that has even more healthy ingredients to entice your taste buds. Full of anti-oxidants, vitamin c and minerals sourced from goji berries and raw cacao nibs and enriched in protein and Omega 3 from the chia seeds. Naturally gluten free and without all the sugar and fat that most cookies have. And if you have’t already.. here’s your golden opportunity to discover the deliciousness of Monk fruit an excellent sugar replacement that has zero glycemic index and plenty of sweet flavor. 
2 T. Chia seeds in 1/4 c. purified water
Blender ingredients
2 T. chia Seeds soaked in 1/4 c. purified water
¼ c. purified water
¼ c. golden monk fruit (sugar free) or coconut sugar
¼ c. coconut oil
2 T. Tangerine juice (juice of 1 tangerine)
1 T.  Tangerine zest
2 t. vanilla extract
1.5 t. Temple Taste Persian Masala
½ t. baking soda
½ t. baking powder
¼ t. real salt:
1/4 c + 1 T. raw cacao nibs (place in blender on the end)
Bowl Ingredients:
2 c. almond flour
1/2 c. goji berries (soaked/drained)
Optional: Garnish before baking with1/4 cup coconut flakes

Step 1 Place 2 Tablespoons chia seeds in small bowl or jar with 1/4 c. purified water. Stir them into the water and soak for a few hours or overnight.
Step 2 Pre-heat the oven at 350. Place the bowl of soaked chia seeds, 1/4 c. purified water, 1/4 cup coconut oil, 1/4 cup monk fruit, 1/4 c. water, 2 Tablespoons tangerine juice, 1 Tablespoon Tangerine zest, 2 teaspoons of vanilla extract 1.5 teaspoon Temple Taste Persian Masala.  Whirl together enough to grind the seeds and mix the ingredients into a slushy liquid. Then measure in  1/2 teaspoon baking soda and baking powder, 1/4 teaspoon real salt and 1/4 cup plus 1 Tablespoon of cacao nibs blend again for 5-8 seconds to break up the cacao nibs but not too so much that they become powder.
Pour the liquid ingredients into a bowl using a small spatula to clean out the blender and measuring 2 cups almond flour and 1/2 c. goji berries (soaked in very hot water for 5 minutes and drained). Mix all of the ingredients together with a large spoon to create a dense mass of cookie dough.

Step 3 Grease cookie sheet with coconut oil or use parchment paper. If you have a Tablespoon cookie or melon ball scooper use that to form perfectly rounded cookies. Or using a round tablespoon scoop out a spoon full of dough and flatten it into the spoon and use your fore finger to elegantly scoop it out and place on the sheet. The cookies shape will look like a round disc. If dough is not sticking together use your hands to squeeze and form round cookie shape or place in the refrigerator for 10-15 minutes to firm up the dough before scooping onto cookie sheet. Top with Coconut Flakes.

Step 4 Bake 15-18 minutes or until golden brown. Cookies are soft and round when removing from oven but will firm after cooking. Do not expect them to flatten out or firm. Let cool 15 minutes so the cookies can firm up before removing to serving plate or storage container.

Notes: Preparation 25 minutes Serving 18 cookies (Golden Monk fruit is an excellent sugar free substitute and tastes just like sugar, Easy to source on Amazon and many healthy whole food stores)
If you sugar sensitive you can soak the cranberries in hot water and drain them before adding to the dough. This will remove some of the sugar and oil that is often used in their drying process.

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