Why do I need to rehydrate the dried blueberries and goji berries?

Rehydrating the dried berries in warm water for about 15 minutes helps them become plump and tender, preventing them from being too hard or chewy in the baked cookies.

My cookie dough is very sticky; is this normal?

Yes, the dough for these Double Chocolate Berry Good Cookies is designed to be very sticky due to ingredients like coconut butter and banana. Flattening and shaping the dropped dough helps.

Can I substitute the coconut butter with another ingredient?

Coconut butter provides a unique creamy texture and richness to these cookies. While you could try a nut butter, the flavor and texture of the final cookies would change significantly.

Can I adjust the sweetness if I prefer less or more stevia?

The recipe uses 1 1/2 tsp. stevia powder and stevia-sweetened chocolate chips. You can slightly reduce the stevia powder if you prefer less sweetness, or add a touch more if you like them sweeter, adjusting to your taste.

Is it important to use gluten-free oat flour?

Yes, to ensure these cookies are truly gluten-free, using certified gluten-free oat flour is essential, as regular oats can be cross-contaminated with gluten.

5 months ago

Double Chocolate Berry Good Cookies
[Vegan, Gluten-Free]

AO By: Annie Oliverio

Author Bio

Annie Oliverio's recipes are all plant-based, and many are free of oil and refined products... Read More

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A stack of warm, round Double Chocolate Berry Good Cookies, speckled with rehydrated blueberries, goji berries, and melted chocolate chips, on a cooling rack.

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Double Chocolate Berry Good Cookies [Vegan, Gluten-Free]

Dairy Free

Vegan

Not only are these cookies delicious either alone or dunked into some plant-based milk, they're also gluten-free and filled with superfoods. Good for the body and good for the soul!

Ingredients You Need for Double Chocolate Berry Good Cookies [Vegan, Gluten-Free]

1 Tbsp. flaxseed meal whisked into 3 Tbsp. water
1/4 coconut butter
1/4 cup pure maple syrup
1 very ripe banana
1 tsp. vanilla extract
Pinch sea salt
1 cup gluten-free oat flour
1/2 cup cocoa or cacao powder
1 Tbsp. arrowroot powder
1 1/2 tsp. stevia powder
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
Dash cardamom powder
3/4 cup vegan stevia-sweetened semi-sweet chocolate chips
1/4 cup dried blueberries
1/4 cup dried goji berries

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How to Prepare Double Chocolate Berry Good Cookies [Vegan, Gluten-Free]

Preheat oven to 375-degrees and line 2 baking sheets with silicone mats or parchment paper. In a small bowl, whisk together the flaxseed meal and the water and set aside. Put the blueberries and goji berries in a small bowl and cover with warm water for about 15 minutes to rehydrate. Drain and set aside.
In the bowl of a stand mixer, cream together the coconut butter, maple syrup, banana, vanilla extract, salt and flaxseed meal mixture. Process until very smooth.
In a medium-sized bowl, whisk together the oat flour, cocoa or cacao powder, arrowroot powder, stevia, baking powder, baking soda, cinnamon, and cardamom. Carefully pour into the bowl with the coconut butter mixture and process at medium-low speed to incorporate the dry ingredients fully into the wet ingredients. Add the chocolate chips, blueberries, and goji berries and pulse to blend into the cookie dough. The dough will be very sticky.
Drop dough by the heaped tablespoon onto the prepared baking sheets. Flatten and shape slightly. Bake for 10-12 minutes, switching pans halfway through for even baking. Let cookies cool on the pan for about 10 minutes before removing them and placing them on cooling racks.

Notes

Make your own oat flour by pulsing rolled oats in a food processor or mini prep until finely pulverized. For one cup oat flour you’ll need about 1 1/4 cups rolled oats.