So it has taken me a lot longer than most healthy foodies to get on board the maca train. When it comes to superfoods it can get VERY overwhelming. I mean, how many powders can one possibly pack into a smoothie? With a packed pantry and a practically empty wallet, I told myself…NO. MORE. Superfoods! BUT here I am today of course making maca cookies. When I first learned about maca, I knew one of its main benefits was that it would provide energy. For me, my morning coffee did the trick. But now with my crazy schedule, I find myself low on energy by the end of the day and need some sort of pick me up. I like to stick to one coffee a day, so I decided it was time to give Maca a try. Ok so here are the official details about Maca:
Maca is a plant that grows in central Peru in the high plateaus of the Andes mountains.According to Web MD, Maca is used for “tired blood” (anemia); chronic fatigue syndrome (CFS); and enhancing energy, stamina, athletic performance, memory, and fertility. Women use maca for female hormone imbalance, menstrual problems, and symptoms of menopause. Maca is also used for weak bones (osteoporosis), depression, stomachcancer, leukemia, HIV/AIDS, tuberculosis, erectile dysfunction (ED), to arouse sexual desire, and to boost the immune system.
Sounds pretty fantastic, right? Maca has a caramel/butterscotch flavour that I felt would match perfectly with maple. These cookies are so incredibly soft with a really sweet maple flavour. These cookies are a delicious way to get your maca intake without having to throw another powder into your smoothie, plus I can easily get my energy boost on the go. You can throw these together in 5-10 minutes and have an energy boosting treat to last you for days (if you can control yourself!) Along with the benefits of maca, you’ll get lots of skin enriching vitamin E from the almonds, and omega 3 crunch from the flax seeds. As always this recipe is gluten, dairy and refined sugar free! Make something sweet for your loved one, Happy Valentines Day!
• 1/4 cup melted coconut oil
• 1/2 cup pure maple syrup (#2 amber is best, the darker kind)
• 1 tsp pure vanilla extract
• 1 egg
• 1/2 tsp gluten free baking powder
• 2 cups almond flour
• 1/2 cup flaxseeds (milled or whole.. both work great!)
• 2 heaped tbsp maca powder (can find it at any health food store)
• pinch of sea or pink himalayan salt
Makes about 18-20 cookies
1.Preheat oven to 350 degrees F. Line a large baking sheet with parchment and grease with coconut oil.
2. In a medium bowl, melt your coconut oil. Allow to cool for a few minutes and then whisk in maple syrup, vanilla and one egg.
3. To this bowl, add your baking powder, almond flour, flaxseeds, maca powder, and salt. Stir until well combined.
4. Scoop the dough using a cookie scoop or tablespoon and roll into balls. Place onto baking sheet. Using a fork or your fingers press the dough down slightly.
5. Bake for 15-18 minutes or until golden. Transfer immediately to wire rack to cool. Store in an airtight container for up to two weeks!
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Wow Jen! These look amazing! I'm allergic to almonds. Any suggestions on what I can replace the almond flour with?
Hey Nancy! I would try any other nut/seed flour. You can make your own by grinding up nuts in your food processor, until a flour forms! Hope it works out well!
Yum I just bought some maca! This cookie sounds awesome!
These taste absolutely delicious! Recommend trying this recipe! And even better that it's gluten free! :)
Hey Sylvia! So glad you loved them!
I love the fork indents in your cookies. I am going to try maca powder now! <3
yay! can't wait to see!
Can we add chia seeds?
Absolutely!
Is there anyway to make these vegan? Do you think a flax egg would work to replace the egg?
I actually think it would be fine! Even the flax in the batter helps bind it!
Everyone I make these for LOVE this recipe. I have shared it with so many people. Thanks for sharing it with us! :)
Aw I am so glad!
Is there any other flour that can be used I stead of a nut or seed flour? Coconut flour maybe?
I haven't tried but coconut flour is very dry so it isn't a great subsitute for 1:1.
I haven't tried another flour! If subbing with coconut I would use A LOT less. It is very absorbent. Or.. add more liquid.