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.
