• 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.