Baking is something we used to do regularly growing up until we discovered another love for creating Raw Parfaits and other desserts. Even so, there's something incredibly comforting and homey about having cookies baking in the oven and the warm, sweet smell of them throughout the house. These Almond Maca Cookies are our take on peanut butter cookies using Dastony Stone-Ground Almond Butter and giving them a superfood boost with maca powder.
When we made these cookies, we were surprised by how much they flattened out in the oven - no joke, they literally formed one giant cookie! Regardless, they're still super chewy and delicious. Even better, they make the perfect ice cream sandwich cookie;)
We thoroughly enjoyed using the Dastony Almond Butter in these cookies. The texture of this nut butter is super smooth and creamy and if we had any left in the jar, we would be smearing it all over the freshly-baked cookies! The next time you're wanting your kitchen to smell divine AND have a bite of something sweet and delicious, these cookies are there for you all the way... we got your back.
1 cup (1 8oz. jar) Dastony Stone-ground Almond Butter
1/4 cup maple syrup
1/4 cup coconut sugar
1/4 cup melted coconut oil
1 tsp. vanilla extract
1/2 tsp. almond extract
1 Tbsp. Maca Powder
1 tsp. baking soda
1/4 tsp. salt
2 Tbsp. coconut flour
1/4 cup vegan mini chocolate chips (we use Enjoy Life)
Preheat your oven to 350˚ and line a baking sheet with parchment paper.
In a bowl combine almond butter, maple syrup, coconut sugar, melted coconut oil, and vanilla and almond extracts.
Add maca powder, baking soda, salt, and coconut flour and mix thoroughly.
Stir in chocolate chips.
Using a mini cookie scoop, scoop 16-20 cookies onto your baking sheet.
Bake for 9-11 minutes until golden and slightly soft to the touch. NOTE: our cookies did spread out quite a bit and formed one giant cookie which we re-cut into square-shaped cookies. They still turned out great!