Eggs are touted as such a wonderful source of zeaxanthan, but guess what? Goji berries have 50 times more zeaxanthan than eggs. Zeaxanthan is powerful for healthy eyes and helps prevent macular degeneration. Goji berries are loaded with carotenes too. These nutrients are best absorbed when consumed with some fat, which is provided by the almonds and coconut products in this recipe.

2 cups shredded coconut
1 cup almond meal (made by placing almonds in the blender)
1 T. Swerve Brown
2 T. unsweetened organic applesauce
3 T. unrefined organic coconut oil
2 tiny scoops Omica Organics Stevia
2 tsp. vanilla
¼ cup organic dried goji berries plus extra to decorate top

Mix all except the extra goji berries for decoration in the food processor. Divide into 16 cookies by making balls and pressing onto silicon sheet on dehydrator tray. Press 3-4 whole goji berries into the top of each cookie. Dehydrate at 100 degrees for 24-36 hours or to desired texture. Cool completely and store in airtight container. Cookies can be frozen.

For those who don’t have a dehydrator

Oven directions: Preheat oven to 350º. Form dough into balls and press onto a parchment or silicon lined baking sheet. Press whole goji berries on top. Bake for 8-9 minutes. Cool on pan for a couple minutes then carefully move to wire rack to cool completely.