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Gluten Free Maca Chocolate Chip Cookies
Prep Time
40 mins
Cook Time
11 mins
Total Time
51 mins
 
Author: Jenni & Stitch
Ingredients
Dry Ingredients
  • 2 Cups Blanched Almond Flour
  • 1/4 Cup Coconut Flour
  • 1 Pinch Cinnamon
  • 1 Tbsp Maca Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
Wet Ingredients
  • 8 Tbsp of Vegan Butter (1/2 Cup)
  • 1/2 Cup Coconut Sugar
  • 3 Tbsp Unsweetened Applesauce
  • 2 Eggs
  • 1/3 Cup Nondairy Milk (Unsweetened Coconut-Vanilla)
  • 1 tsp Vanilla and Almond Extract
  • 1 Cup Cacao Chocolate Chips
Chocolate Drizzle
  • 1/4 Cup Chocolate Chips
  • 1 Tbsp Coconut Oil
  • 1 Tbsp Coconut Nectar
  • 1 Pinch Salt
Instructions

  1. Mix Applesauce, Coconut Sugar, Vegan Butter and Coconut Oil together with mixer for 1 minute. Then add in eggs and nondairy milk for a few more seconds. 

  2. Once eggs are incorporated, I add the Vanilla and Almond Extract to the wet ingredients and set aside. 

  3. Mix all dry ingredients together: Flours, Baking Soda, Cinnamon, Maca and Salt. 

  4. Add dry to wet in smaller amounts until everything is incorporated. Then add the Chocolate Chips and stir again. 

  5. After rolling the cookies into balls and flattening slightly with fingers, I salt the top before baking. 

  6. Bake @ 350 degree for 11-13 minutes. 

Recipe Notes

To make it Vegan, exclude the eggs and add 2 Tablespoons of Flax Seed Meal and 6 Tablespoons of Warm Water. Let set for 5 minutes. 

Chocolate drizzle is optional, I've made different versions with and without the extra chocolate and both are delicious. If you're cookies come out a bit drier or less sweet than you hoped for, I recommend the extra drizzle for added sweetness.