Chocolate, Pistachio, and Goji Berry Cookies
We first created these as a healthy festive treat, with pistachios and goji berries acting as naturally colourful Christmas sprinkles, but they taste ...great at any time of year! Soft, rich, and fudgy, they’re best made with high-quality cacao powder for maximum flavour - we like the brand Aduna. Read more We first created these as a healthy festive treat, with pistachios and goji berries acting as naturally colourful Christmas sprinkles, but they taste great at any time of year! Soft, rich, and fudgy, they’re best made with high-quality cacao powder for maximum flavour - we like the brand Aduna.
Plantpoints
Plantpoints
TRY MORE RECIPES for cookies
NUTRITION PER SERVING (Read more)
Plantpoints
Ingredients
Method
Gather and prepare your ingredients. Preheat the oven to 180°C/160°C fan. Line a baking tray with parchment paper.
Mix together the milled flax and water. Set aside to soak for at least 15 minutes. It’s essential that the flax and water bind together, becoming really gooey, to guarantee the correct result.
Place the soaked flax, brown sugar, and extra virgin olive oil into a mixing bowl. Mix to combine.
Add the ground almonds, cacao, and a light sprinkle of salt and stir to combine.
Shape into balls, using about 2 tablespoons of mixture per cookie. Flatten slightly and place onto your prepared baking tray. If you find the mixture sticks to your hands, dip them in water before shaping each cookie.
Place into the preheated oven and bake for 10-12 minutes, until firm. Allow to cool completely on the tray.
While the cookies are cooling, melt the chocolate in a small bowl over a saucepan of simmering water.
Spread some chocolate on top of each cookie and sprinkle with pistachios and goji berries.
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