Currant, Gooseberry, Blueberry Cookies
Prep time
Cook time
Total time
These delicious little morsels are full of antioxidants and vitamins from all of the tasty berries jam packed inside. I was recommended to try golden berries (aka gooseberries) by someone at whole foods as an alternative to dried cranberries. They are tart like a cranberry and are sold unsweetened which is great. I had eaten wild and cultivated varieties of gooseberries which are really commonly found in the Pacific NW but never have had them dried. I really like them and think that are delicious in these cookies. These cookies were really experimental because it was also my first time using a Buddha's hand and I am sold! It is so amazing!!! It is similar to a lemon peel but has a more delicate and tropical type flavor. Traditionally they are used in China and Japan. They are considered good luck and are used for perfuming rooms or as offering in Buddhist temples. If you don't feel inspired to get one it is totally fine to use lemon rind but just know the taste is different.
Author: Samantha B. Johnson
Serves: 12
Ingredients
- 2 cups almond flour
- 1 tsp baking soda
- ¼ cup lemon juice
- 2 tbsp. Buddha hand rind (or lemon rind but Buddha is better)
- ¼ cup honey
- ¼ tsp salt
- 1 egg
- 2 tbsp coconut butter
- ¼ cup coconut oil
- ¼ cup palm shortening
- ¼ cup dried gooseberries (also called golden berries, I found them at whole foods)
- ¼ cup blueberries
- ¼ cup currants
- (** option ¼ cup chocolate chips IF YOU CAN TOLERATE THEM, they are not SIBO friendly)
Instructions
- Preheat oven to 350 degrees
- Put all ingredients (except for berries) into a mixing bowl and mix together using a hand mixer
- Hand stir in dried berries
- Line baking sheet with parchment paper
- Form dough into golf ball sized balls
- Press dough down to flatten into a disk shape
- Bake for 15-20 minutes or until golden brown
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