Today I wanted to make a deceptively healthy cookie like the supercharge me cookies I keep seeing everywhere. Then I realized I should probably stop wasting my time and just make the ones everyone is raving about.

I used Dreena’s recipe here but made many a tweak in terms of mix ins and gluten-free flour. I also used a mashed banana to replace 1/2 of the maple syrup and olive oil instead of canola. Aaaand I oversalted the hell out of my dough. When she says “heaping 1/4 teaspoon,” I recommend just a 1/4… or less.

These cookies are no joke. In the mix:

Black currants – high in vitamin C plus potassium, iron and B5
Goji berries – phytochemicals, polysaccharides and amino acids
Flax – omega 3 fatty acids
Chia seeds – omega 3 fatty acids
Sunflower seeds – very high in vitamin E and B1
Peanut butter – healthy fat
Olive oil – healthy fat

Normally, I would never buy crazy expensive goji berries, but I found them in the bulk bins so I went with it because I could just buy a 1/2 cup for crazy cheap. And the only reason I even gravitated toward them (and the black currants) was because they were the only two dried fruits that weren’t sweetened. I hate sweetened dried fruits. It’s sweet enough.

These cookies are awesome. I wish mine didn’t taste like salty crackers, though. Nothing a little melted chocolate on top won’t fix…