Chocolate-Hazelnut-Goji Berry Cookies (grain-free, gluten-free)
This healthy little cookie recipe came to me in a flash the other day....all written out in my mind. I knew I had to get busy in the kitchen and make them. They turned out great the first time! Living in the Pacific Northwest we have an ample supply of hazelnuts so I like to use every opportunity I get to incorporate them into my recipes. If you don't have hazelnuts on hand try using raw organic almonds instead.
I use pastured eggs in all of my cooking. These types of eggs are one step up from organic and usually have a much darker, orangish-colored yolk. Pastured means that the hens had ample space outdoors to roam and peck around for bugs, ate organic vegetable scraps and organic grains. You can find pastured eggs at your local health food store, farmer's market, or even your neighbor! Just make sure that any grain that is fed to the hens is organic and GMO-free!
Chocolate-Hazelnut-Goji Berry Cookies
This cookie recipe isn't too sweet. It would make a good snack for school or work. Pair a few cookies with some Kale Chips and raw carrot sticks for a healthy afternoon snack or light lunch!
Dry Ingredients
Wet Ingredients
- Preheat oven to 350 degrees F. Line a cookie sheet with unbleached parchment paper.
- Place the hazelnuts into a food processor fitted with the "s" blade.
- Grind into a fine meal, then add the remaining dry ingredients. Pulse until combined.
- Then add the butter or coconut oil; pulse to combine.
- Add the remaining wet ingredients and process to combine them.
- Add goji berries and briefly pulse to mix them in.
- Let the dough sit for a few minutes.
- Drop by the spoonful onto the cookie sheet. With wet hands, gently flatten each one.
- Bake for 12 to 15 minutes. Remove from oven and place onto a wire rack to cool.
Use this recipe in our Meal Planner
About the Author
Ali Segersten
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University and a Master’s of Science in Human Nutrition and Functional Medicine from the University of Western States. She is a Functional Nutritionist, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Alissa is the founder and owner of Nourishing Meals®.Nourishing Meals Newsletter
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Comments
Yummy! These cookies were a mood elevator for me :) I only had 1 cup of hazelnuts so I used 1 cup of pecans. Next time I would probably use a heaping half cup of goji berries. Thanks Ali!
You can use raw organic almonds in place of the hazelnuts.
If you want to replace the goji berries try a few chopped, pitted dates or dried apricots....or just leave them out completely. :)
Just made a batch. Family loved them. Very very good!
What would be a good substitute for Goji berries?
These look amazing, Ali! I might try something else instead of Goji berries, just so I can make this recipe immediately. ;-)
xo,
Shirley
What kind of nut do you think would substitute well for the hazel nut? Thanks for this great-looking recipe!I hope to try them soon.
Thanks for this great recipe Ali. Just want I needed. Found a bag of hazelnuts and goji berries in the freezer just this past weekend, and need to use them up so when I received this e-mail I thought whoa Ali read my mind and what a great chance to use those nuts and goji berries. Will let you know how they turn out in a few days.
Love your website and the best of nutritional recipes I know of.
Gail
Looks yummy..I'll have to try these soon. Check out my blog too :
www.lovelifeandgigglebugs@blogspot.com