Maca Oatmeal Cookies Recipe

Maca Oatmeal Cookies Recipe

You may never make your oatmeal cookies without maca again after you experience its sweet, malty flavor and energizing benefits! You can substitute raisins or nuts in place of the chocolate chips, if desired.

INGREDIENTS

2 Tbsp. flaxseed meal

⅓ cup plant-based milk of choice

1 cup oat flour

1½ Tbsp. Navitas Organics Maca Powder

1 tsp. baking powder

½ tsp. baking soda

½ tsp. ground cinnamon

½ tsp. sea salt

1 cup coconut palm sugar

¼ cup coconut oil, melted

2 cups rolled oats

½ cup dairy-free mini chocolate chips

DIRECTIONS 

Preheat oven to 350°F. Line two baking sheets with parchment paper.

In a large mixing bowl, combine the flaxseed meal and milk. Set aside.

In a medium bowl, combine the oat flour, maca powder, baking powder, baking soda, cinnamon and sea salt. Mix well.

Add the coconut palm sugar and coconut oil into the large bowl with the flax mixture, and stir to combine. Blend the dry mixture into the wet to form a sticky dough. Fold in the oats and chocolate chips.

Spoon the mixture onto the baking sheets in golf-ball-sized mounds and flatten into ½-inch cookies with the back of a spoon or your fingers. Bake for 8-10 minutes or until lightly browned.

Transfer cookies to a wire rack to finish cooling. Store in a sealed container. Cookies will keep for up to a week.

Makes 18 large cookies

 

Submitted by Julie Morris | Luminberry

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Image of Maca Oatmeal Cookies Recipe

Servings

18 large cookies

You may never make your oatmeal cookies without maca again after you experience its sweet, malty flavor and energizing benefits! You can substitute raisins or nuts in place of the chocolate chips, if desired.

Ingredients

  • 2 Tbsp. flaxseed meal
  • ⅓ cup plant-based milk of choice
  • 1 cup oat flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. ground cinnamon
  • ½ tsp. sea salt
  • 1 cup coconut palm sugar
  • ¼ cup coconut oil, melted
  • 2 cups rolled oats
  • ½ cup dairy-free mini chocolate chips

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Directions

  1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
  2. In a large mixing bowl, combine the flaxseed meal and milk. Set aside.
  3. In a medium bowl, combine the oat flour, maca powder, baking powder, baking soda, cinnamon and sea salt. Mix well.
  4. Add the coconut palm sugar and coconut oil into the large bowl with the flax mixture, and stir to combine. Blend the dry mixture into the wet to form a sticky dough. Fold in the oats and chocolate chips.
  5. Spoon the mixture onto the baking sheets in golf-ball-sized mounds and flatten into ½-inch cookies with the back of a spoon or your fingers. Bake for 8-10 minutes or until lightly browned.
  6. Transfer cookies to a wire rack to finish cooling. Store in a sealed container. Cookies will keep for up to a week.