Maca Cacao Magic Cookies

Maca Cacao Magic Cookies

The base of these cookies is not overly sweet but I assure you that they are chocolatey and full of maca magic to leave you feeling energized without the dreaded sugar crash. I used a blend of oat and tigernut flour, but you could easily make them grain free by replacing the oat flour with almond flour. The ganache frosting helps tie the flavors together and gives the cookie a moist chocolatey bite! 

Ingredients:
½ cup (45 grams) oat flour
½ cup (60 grams) tigernut flour
3 tbs cacao powder (I recommend dutch processed cocoa powder for a more indulgent taste)
¼ tsp baking powder
⅓ cup maple syrup
¼ coconut oil
2 eggs (flax "eggs" if vegan)
4 tbs almond butter (smooth)
1 tsp vanilla
1 tbs maca powder
¼  tsp sea salt
cacao nibs and corn flower petals for garnish 

 **If you don't have maca or don't want to use it - simply omit!

Method:
1. Set oven to 350°F
2. Prepare a baking sheet lined with parchment paper
3. Mix all of the ingredients together in a large bowl or stand mixer with paddle attachment
4. Allow the dough to set in the fridge for 15-30 minutes
5. Place the sticky dough into small balls and press into a semi flat cookie shape and place on baking sheet
6. Bake for 10-12 minutes
7. Let cool completely before icing with the chocolate ganache frosting

For ganache frosting:
2 oz unsweetened dairy free chocolate
¼ cup unsweetened coconut cream
4-5 tbs maple syrup

1. In a double boiler melt the chocolate and pour into a glass bowl
2. Add in your coconut cream and maple syrup - emulsify until completely smooth and glossy
3. Wait about 15 minutes to allow the ganache frosting to cool and set a bit
4. Frost each cookie and top with preferred garnish!

GF DF

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