Deliciously nutty and butterscotchy; crisp on the outside and chewy with dates on the inside, these cookies are the perfect fall treat! No one will have to know that what makes them so darn tasty is the addition of earthy maca root powder!
Maca is an adaptogenic superfood native to the Andes and lends a delicious malted flavour to whatever it’s mixed into. Belonging to the illustrious brassica (broccoli, kale, and cabbage) family, maca is extremely rich in powerful antioxidants that aid in fighting chronic disease and in supporting brain health. Used for centuries as a way to enhance energy, mood, memory, and focus, this caffeine-free alternative to coffee provides a little pep in your step without the subsequent crash. Feel free to support your family’s vitality this season with maca! Add it to smoothies, oatmeal, granola, muesli, nut milks, chia pudding, cookies, brownies, or power ball recipes.
- 1 c rolled oats
- 3/4 c brown rice flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 Tbsp + 1 tsp maca powder
- 1/2 tsp sea salt
- 1/3 c maple syrup
- 1/3 c butter, room temperature
- 1/3 c coconut sugar
- 1 tsp vanilla
- 1/4 c dates, finely chopped
- 1/4 c walnuts, finely chopped
- Preheat oven to 350°F.
- In a large bowl, combine dry ingredients.
- In a separate bowl, cream butter, maple syrup, and coconut sugar until well-blended. Mix in vanilla.
- Add wet ingredients to the dry ingredients and stir to combine. Mix in dates and walnuts.
- Drop by rounded tablespoons onto a baking sheet lined with parchment paper, making sure to leave an inch or two between cookies.
- Bake for 10-12 minutes or until cookies are golden brown.
- Allow to cool on the pan for 3-5 minutes before transferring to a wire rack.
- Let cool completely before storing in a sealed container.
TIP: When introducing maca to your little ones, ease into it! Start with a small amount and slowly increase the quantity, gently testing the waters of their flavour threshold.