Maca Chocolate Chip Cookie
The best part of this single serve trend is that you don’t have to share!
Think crispy on the outside and soft and crumbly on the inside. When there is just one cookie, you've got to eat it while it's warm. Once you have the proportions down, using different flours and add-ins will result in an array of cookies.
I have tried a double chocolate chip, this maca goodness and I think a tropical white chocolate macadamia nut cookie is next.
I love using my favorite chocolate bar in place of chocolate chips. There are no measurements when it comes to chocolate. This is when your intuition really takes over!
1/4 cup oat flour (or gf blend)
2 heaping Tbsps of creamy nut or seed butter (I used tahini)
1 Tbsp date syrup (use code CACAO15 for 15% off)
1/2 tsp vanilla extract
1 tsp maca (use code cacaoforcoconuts15 for 15% off)
1/2 tsp cinnamon
1/2 tsp baking powder
part of a chocolate bar
Preheat oven to 350°F.
In a mixing bowl, combine the nut or seed butter, date syrup and vanilla extract.
Add in the dry ingredients and stir well.
Crush chocolate bar into smaller pieces and fold in.
Form dough into a cookie and prepare a parchment-lined baking sheet.
Bake for 15 minutes or until golden.
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