Choc Maca Cookies
Vegan. Dairy Free. Gluten Free. Fructose Free. Makes 12
These delicious choc maca cookies are super quick, easy and moreish. If you don’t have cacao nibs you can use roughly chopped dark chocolate or chocolate chips (raw, dairy free or regular – its up to you). By using dark chocolate you will satisfy your sweet tooth faster and will not have to go through the whole batch to get your fix. If you like your cookies crunchy use 2 cups of almond meal, if you like them slight chewy use 1.5, they may seem a bit oily when you roll them into balls to flatten on the baking paper but do not fear, they come out a treat.INGREDIENTS:
1.5-2 cups of almond meal
3 tbsp of coconut oil
3 tbsp of rice malt syrup
1 tsp of vanilla essense
1/4 tsp of rock or sea salt
1/4 tsp of cinnamon
1/4 tsp of baking powder
1 tbsp of cacao powder
3 tbsp of cacao nibs
2 tsp of maca powder METHOD:
Preheat oven to 170 degrees and cover a large baking tray with some baking paper.
Combine all ingredients ensuing the mixture comes together well when compressed. If you find the mixture too sticky add a little extra almond meal or if its too crumbly some extra coconut oil.
Roll mixture into “bliss ball” sized portions and flatten with a folk that has been run under warm water. Place in the oven for 15mins before removing from the oven and set aside to cool.
They will seem rather soft when they first come out of the oven but don’t worry, they will firm up as they cool.