Ginger Goji Cookies

Serafina LoGiacco of Capisce Market, an exploration and expansion of connection through food, is always in the process of creating a cookie that feels satisfying and nourishing - not too sweet, not too rich, but still feels like a sweet bite that leaves you feeling well. This recipe is reminiscent of holiday molasses ginger cookies but created with the fresh ginger shot and farmer's market gojis for an elevated version rooted in deep nourishment. We hope these welcome warmth and nostalgia into your kitchen. 



- 1 cup almond flour
- 1/2 cup tigernut flour
- 1/ cup cassava flour
- 2 tablespoons ground flax
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 cup goji berries
- 1 teaspoon vanilla extract
- 2 tablespoons Monfefo ginger shot
- 1/4 cup maple syrup
- 1/4 cup avocado oil
- flaky sea salt

Preheat the oven to 350 degrees. In a large bowl, combine the almond flour, tiger nut flour, cassava flour, ground flax, baking soda, goji berries, and cinnamon. Next combine the vanilla, ginger shot, maple syrup, and avocado oil in a separate bowl. Thoroughly combine the wet and dry ingredients together - the mixture will be somewhat sticky but should not be unworkable.


Take about 1 tablespoon of dough and roll into a ball. If it's too sticky, add a pinch more of tigernut flour. Place dough onto a parchment or silat lined baking sheet and sprinkle the cookies with flaky sea salt. Bake for about 8-10 minutes until the bottom is golden brown. This produces a soft cookie, so let bake for a few minutes longer if you're looking for a crispy texture. (Optional: About 7 minutes into baking, remove the tray and ever so gently pat down the balls with the palm of your hand. This will help to create a wider cookie with a lovely texture. Then pop back into the over for the remainder of the baking time.)