- 1/2 cup dried goji berries
- 1/2 cup apple juice or black cherry juice
- 3/4 cup granulated maple sugar
- 1/2 cup grass-fed butter
- 1 large egg, beaten
- 1 tsp. vanilla extract
- 1 & 1/2 cups white rice flour
- 1/2 tsp. cinnamon
- 1 tsp. baking powder
- 1/4 tsp. sea salt
- Coconut oil
Soak goji berries in juice until soft (about 1-2 hours).
Put goji berries and juice into a sauce pot and cook on medium high heat until the goji berries break open and the juice reduces and thickens (7-10 minutes). Place inside refrigerator and let goji berries chill.
In a mixing bowl, combine maple sugar and butter.
Add beaten egg and vanilla into the mixing bowl.
In a separate bowl combine flour, cinnamon, baking powder and sea salt.
Mix flour with maple sugar and butter mixture until fully integrated.
Cover with plastic wrap and refrigerate 1-2 hours or until firm.
Roll into two-inch balls and place onto a lightly oiled (coconut oil) cookie sheet.
Flatten cookies a little bit and make an indent in the center of the cookie with your thumb or forefinger.
Spoon the chilled goji berries into the indentation (about 1/2 tsp. or 1 tsp.)
Preheat oven to 350. Bake at 350 for 12 minutes.