Late night cookie cravings: I have them. Thank you Goji Cookies for your perfect timing as a #cleancheat solution last night! I almost didn’t post them because they’re yet another in my series of coconut cookies.
I may have a slight obsession; most recently I posted Only Coconut Cookies, 2-Ingredient Banana Coconut Cookies and if you go farther back in the archives I have Grain-Free Carrot Cookies, Chocolate Cherry Cookies, and Cinnamon Blueberry Cookies (honorary mention goes to my Triple Coconut Muffins because they’re jammed with coconut and oh, so tasty). Anyway, I love the combination of dried fruit and coconut any day in any way, but especially in cookie form. The bright goji berries in the bulk aisle caught my eye last night, but these Goji Cookies can be made with any type of dried fruit if goji berries are too pricey or unavailable. Hooray, versatility!
The technique for these is one of my favorites: just load everything into the food processor. I simply shaped the dough between my hands this time, but I suspect they’d work well as macaroons or be cute as little cookie balls. They taste mildly sweet with juuuuust a hint of banana because fun fact: I don’t like banana flavor in my baked goods unless it’s banana bread. Weird but true.
One note about the chocolate as a topping: I used unsweetened here to keep the sugar content low, but feel free to omit entirely or use semi-sweetened if you’re averse to bitterness. I liked the effect of unsweetened because it keeps these more on the side of “snack” rather than “treat” (although there’s natural sugar in these Goji Cookies from the berries and banana for sure).
- 1 cup goji berries
- 2 cups [url href=”https://heyrachelmarion.com/recommends/shredded-coconut/” title=”shredded coconut”]shredded coconut[/url]
- 1 banana
- 3 eggs
- 4 oz [url href=”https://heyrachelmarion.com/recommends/dark-chocolate/” title=”dark chocolate”]dark chocolate[/url] (optional)
- Preheat oven to 350° F. Line a [url href=”https://heyrachelmarion.com/recommends/cookie-sheet/” title=”cookie sheet”]cookie sheet[/url] with parchment paper, set aside. Combine all of the ingredients except the chocolate in a [url href=”https://heyrachelmarion.com/recommends/food-processor/” title=”food processor”]food processor[/url], pulse until thoroughly combined, then shape into discs by hand.
- Bake in a preheated oven for 20 minutes, until the edges are browned.
- Heat the chocolate in a double boiler over medium heat until melted. Dip in a spoon, then streak the cookies.
- Allow the cookies to cool and the chocolate to harden, then serve.