Oats & Maca Breakfast Cookies

Maca adds a wonderfully sweet and cozy flavour to these lower-fat oatmeal cookies, as well as energising benefits. To make this recipe gluten-free, simply use gluten-free oat flour and rolled oats. You can also add in raisins and nuts in addition to/instead of the chocolate chips.


  • 2 tablespoons ground flaxseed powder
  • 1/3 cup almond milk
  • 1 cup oat flour
  • 1½ tablespoons maca powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon sea salt
  • 1 cup coconut sugar
  • ¼ cup coconut oil, melted
  • 2 cups rolled oats
  • ½ cup mini semi-sweet chocolate chips


  • Preheat the 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 sugar and coconut oil into the large bowl with the flax mixture, stirring 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-size 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.
  • Stored in a sealed container, cookies will keep for up to a week.

Enjoy Xx

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