Cocoa and coconut gluten-free cookies.

You may now be asking yourself what the heck is in these little jems. Well, all the good stuff, of course, cocoa, coconut, maple syrup, coconut oil ... some goji berries and fennel seeds, too! (I added stuff because I love to play with recipes, but they were delicious without them as well. Also, I used buckwheat flour instead of oats, because that's what I had on hand at first, but after several variations I decided I liked it best, because it made the texture a little softer.)

I first saw this recipe at Karla's, but they are originally from The Sprouted Kitchen (by the way, Sarah and Hugh Forte recently published a delectable looking cookbook that I don't yet have, but is very high on my cookbook wishlist;)).

These cookies (Sarah calls them 'bites', maybe because they are really small ... and cute ... and did I mentioned, madly delicious?) are very easy to make, and they keep quite a while in a cookie jar. If you don't open it to often, that is. You may want to double the recipe:)

Oh, and I heard even guys who hate 'healthy sweets' love them.

Vegan, sugar-free and gluten-free cookies with cocoa and coconut

1 cup shredded coconut (unsweetened)
1/2 cup organic, fairtrade cocoa (unsweetened)
1/3 cup buckwheat flour
1/2 cup maple syrup
1/4 coconut oil, melted
a pinch of organic vanilla powder
a pinch of fennel seeds
1/2 tsp cinnamon
a handful goji berries
some mini dark chocolate chips




In a medium bowl, combine shredded coconut, buckwheat flour, vanilla, cinnamon and fennel seeds. Stir well and pour in the maple syrup and melted coconut oil. Make sure the dry and wet ingredients are thoroughly mixed.

Put the dough in a fridge for twenty minutrs. Go play with your children. (Or cat. Or husband. Computer maybe?)

Preheat oven to 210 degrees F (100 °C).

Line a baking sheet with parchment paper.

Take the dough out of the fridge. It will have hardened, because of the coconut oil. But that's a good thing. Form the dough into small ball, approximately the size of a walnut.

Press a goji berry or a chocolate chip into each ball.

Bake for 20 minutes in the preheated oven (210 degrees).