Annie Oliverio's DOUBLE CHOCOLATE BERRY GOOD COOKIES

YUM. From Annie Oliverio's fabulous new book: CRAVE EAT HEAL - these cookies are sure to satisfy your sweet tooth! I am one of Annie's biggest fans and her new cookbook is all wrapped up in delectable photography and tasty tips, along with Annie's excellent recipes to satiate everyones culinary cravings! I'll be sharing many more of Annie's recipes from the book here over the next month and we have a big giveaway coming up soon! 

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A note from Annie: One of my recipe testers told me that both she and her mother thought these cookies had a good “flavor profile.” I interpreted that to mean that they were satisfyingly chocolatey without a lot of guilt. High in fiber, protein, vitamin C, and vitamin A, bright red Goji berries also contain selenium, zinc, iron, and calcium. Beautiful blueberries have fiber, are low in calories, but high in protective antioxidants that block the activity of free radicals which may be a factor in the development of cancer.

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DOUBLE CHOCOLATE BERRY GOOD COOKIES

Makes ~18

Gluten-free

INGREDIENTS

1 Tbsp. flaxseed meal whisked into 3 Tbsp. water

1/4 cup coconut butter

1/4 cup pure maple syrup

1 very ripe banana

1 tsp. vanilla extract

Pinch sea salt

1 cup gluten-free oat flour

1/2 cup cocoa or cacao powder

1 Tbsp. arrowroot powder

1 1/2 tsp. stevia powder

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. cinnamon

Dash cardamom powder

3/4 cup vegan stevia-sweetened semi-sweet chocolate chips

1/4 cup dried blueberries

1/4 cup dried goji berries

 

DIRECTIONS

Preheat oven to 375-degrees and line 2 baking sheets with silicone mats or parchment paper.  In a small bowl, whisk together the flaxseed meal and the water and set aside.  Put the blueberries and goji berries in a small bowl and cover with warm water for about 15 minutes to rehydrate.  Drain and set aside.

In the bowl of a stand mixer, cream together the coconut butter, maple syrup, banana, vanilla extract, salt and flaxseed meal mixture.  Process until very smooth.

In a medium-sized bowl, whisk together the oat flour, cocoa or cacao powder, arrowroot powder, stevia, baking powder, baking soda, cinnamon, and cardamom.  Carefully pour into the bowl with the coconut butter mixture and process at medium-low speed to incorporate the dry ingredients fully into the wet ingredients.  Add the chocolate chips, blueberries, and goji berries and pulse to blend into the cookie dough.  The dough will be very sticky. 

Drop dough by the heaped tablespoon onto the prepared baking sheets.  Flatten and shape slightly.  Bake for 10-12 minutes, switching pans halfway through for even baking.  Let cookies cool on the pan for about 10 minutes before removing them and placing them on cooling racks.

Total time: 30-40 minutes 

Suggestions:

Make your own oat flour by pulsing rolled oats in a food processor or mini prep until finely pulverized.  For one cup oat flour you’ll need about 1 1/4 cups rolled oats.

Recipe reprinted with permission from Ann Oliverio and Front Table Books.

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