Goji Berry Cookies

September 20, 2010

goji berry cookies



These cookies are great as is, even better dehydrated for a couple of hours. They are some of the tastiest raw cookies I have ever tried!

Makes 1 batch


  • 2 small apples
  • 1/2 cup goji berries
  • 1/2 cup currants
  • 2 tsp organic cinnamon
  • 2-3 tbs agave nectar / yacon syrup
  • Pinch Celtic sea salt / Himalayan rock salt
  • 2 cups soaked dehydrated buckwheat flour
  • 1 tsp ginger


  1. Mix the above in a food processor until well mixed but still with lots of texture (apple pieces, + dried fruit)
  2. These cookies are great as is, even better dehydrated for a couple of hours. Piers loved them most after 12 hours in the dehydrator at 118 degrees. I liked them after about three when the outside was starting to get crisp, but the center was soft and warm.

Additional Tips:

The moisture in these cookies comes from the blended apple, and a little from the sweetener.

If you don’t have agave or yacon you could also soak dates in a little water and puree.

To make soaked dehydrated buckwheat flour all you need to do is soak the buckwheat (hull removed raw) for 3-5 hours, rinse, sprout 0-2 days if desired, then dehydrate until crispy. I do this when I buy my buckwheat, so it’s all ready to use in recipes. If you don’t have a dehydrator that’s fine – just use wet… you’ll just need to dehydrate the cookeis a little longer.

Actually buckwheat dries so easily that leaving it spread out in a strainer, in a warm dry place for a couple of hours is often enough! True dehydrating in the sun would be perfect.