The cookie recipe is packed with super-foods, super flavor, and super energy. Some of the ingredients may be a challenge to source, such as the cordyceps mushrooms and goji berries. Don’t worry – just omit them this time. The recipe is still packed with flavor with or without them. However, I highly recommend that you do try it with these ingredients at some point, as these superfoods are packed with medicinal and super nutrient qualities. Don’t plan on storing these for more than a day or so, they go that quickly – enjoy!
Ingredients:
1 cup raw almonds (not soaked)
1 cup raw walnuts
1/2 cup goji berries
1/2 cup raw cacao nibs
2 T raw carob powder
1 T raw mesquite powder
2 tsp raw vanilla powder
1 tsp cordyceps mushrooms
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1 T bee pollen
1 T raw hemp seed
1/2 cup organic dried coconut flakes
1 1/2 cup pitted dates (well packed)
2 drizzles raw agave nectar
1 T raw almond butter
Preparation:
Start by combining the nuts, cacao nibs and goji berries together in a food processor, and mix until crumbly. Add remaining ingredients except for the dates. Mix until crumbly and well combined. Finally add the dates. Mix again until dates are broken down, combined well, and mixture starts to form a sticky, crumbly dough consistency. Remove from food processor. Using a cookie scoop or big spoon, take scoops of dough and shape in between your hands to form a ball shaped cookie. Continue this process until all the dough is used. Cookies can be flattened too for a more traditional shape. Store cookie balls in an air tight container. They don’t have to be refrigerated, but refrigeration will extend the freshness.
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