Wednesday, April 24, 2013

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 a minimal amount 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!
Yield: 18 cookies

Dry Ingredients:
2 cups raw hazelnuts
1/3 cup cocoa powder
2 tablespoons coconut flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt

Wet Ingredients:
4 tablespoons cold organic butter or coconut oil
4 tablespoons pure maple syrup
2 large pastured eggs
1 teaspoon vanilla

1/2 cup goji berries

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. Source:

More Grain-Free Treats:
Banana Coconut Cookies (vegan)
The Accidental Chocolate Cake
Apricot-Cherry Upside Down Cake

Many more nutritious grain-free and gluten-free recipes can be found in our Nourishing Meals cookbook!


  1. Looks yummy..I'll have to try these soon. Check out my blog too :

  2. 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.


  3. 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.

  4. These look amazing, Ali! I might try something else instead of Goji berries, just so I can make this recipe immediately. ;-)


  5. What would be a good substitute for Goji berries?

  6. Just made a batch. Family loved them. Very very good!

  7. 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. :)

  8. 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!


Join the Conversation!

I'd love to hear your feedback with my recipes. If you make any changes or substitutions then please share what you did so others can learn.

If you have a question about a recipe, please leave it here. I will do my best to answer it when I have time.

Comment moderation is in place. Your comment will be only be visible here once I publish it.

Thanks and Happy Cooking! ~Ali :)