Porridge cookies with goji berry and chia seed jam


  • 130 g Ambrosia porridge mix
  • 20 g mulberries
  • ½ tsp cinnamon
  • ½ tsp powdered ginger
  • Pinch of nutmeg
  • 25 g coconut oil
  • 25 ml water

For the raw goji berry jam:

  • 20 g goji berries
  • 1 tsp chia seeds
  • 1 tsp maple syrup



  • 2 tbsp coconut chips


Soak the goji berries in a bit of water.

For the cookies, run the porridge mix, mulberries, and spices through the blender until obtaining a very fine powder.

Emulsify the water and coconut oil, then add to the dry mixture. Knead until you get a smooth and homogeneous dough.

Allow to rest for a few minutes. Meanwhile, preheat the oven to 180°C and prepare the goji berry jam, draining the excess water and blending with the chia seeds and maple syrup.

Roll out the dough to a thickness of a few millimeters, use a cookie cutter to get as many cookies as you can from it.

Bake for 8 minutes, then arrange on a rack to cool.

Put a small dollop of goji berry jam on half the cookies, then make sandwiches with the remaining ones.

To garnish, blend the coconut chips to a sort of powder and sprinkle over the plated cookies.



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