Just because it’s a cookie, doesn’t mean it needs to belong on guilt-trip lane. Trust me, oatmeal cookie lovers will be swooning over this healthified, uber-flavorful version. With much less fat than the classic recipe, plus an energizing serving of maca powder in every bite (which gives these cookies a butterscotch-like flavor and majorly healthy benefits!), these cookies make a wonderful snack. And speaking of snacks, don’t forget to put your pre-order of Superfood Snacks in for access to an exclusive download of bonus recipes, plus the chance to win the superfood pantry of your dreams!
To snacks… and to cookies!
Oatmeal-Maca Cookies
Maca adds a wonderfully sweet and cozy flavor to these lower-fat oatmeal cookies, as well as energizing 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.
Makes 1+1/2 dozen big cookies
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.
