Maca Oatmeal Cookies Recipe
You may never make your oatmeal cookies without maca again after you experience its sweet and malty flavor (and energizing benefits)! You can also substitute raisins or nuts in place of the chocolate chips, if desired.
2 Tbsp Ground Flaxseed Meal
1/3 cup unsweetened Almond Milk
1 cup Oat Flour
1½ Tbsp Navitas Organics Maca Powder
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp ground Cinnamon
1/2 tsp Sea Salt
1 cup Coconut Palm Sugar
1/4 cup Coconut Oil, melted
2 cups Rolled Oats
1/2 cup dairy-free Mini Chocolate Chips
Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a large mixing bowl, combine the flaxseed powder and almond 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