All photos, ingredients, and directions are courtesy of Sugar Coated Vegan.
Preheat oven to 350°F
Mix together the ground flax seeds and warm water until well combined and then set it aside as it becomes gelatinous
In a bowl, beat together the butter or coconut oil with the coconut sugar until light and fluffy and then beat in the flax egg until combined.
In a separate bowl, sift together the oat and the wheat flour, salt, baking powder, goji and yumberry powder and then add in the wet ingredients and mix until thoroughly combined. Fold in the cacao nibs and the berries and then refrigerate for 15-30 minutes.
In a separate bowl, use a tablespoon to measure the dough and then roll into a ball and place on a cookie sheet lined with parchment paper. When you’re done rolling them all out, bake for 10-12 minutes or until they set.
Let cool for at least 10 minutes but I would let them sit a bit longer as they are delicate!