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.