I wasn’t gung hoe about jumping on the super food train at first for a couple of different reasons – mainly money. They’re an investment, and I wasn’t sure if the supposed benefits were there or if it was a marketing scheme. Tentatively, I dipped my toes in after spying a jar of collagen peptides on sale at my natural food store. Two weeks in, my nails didn’t chip as easily, and my hair seemed shinier and thicker. Okay, maybe it wasn’t complete BS, I thought to myself and went on to buy a package of raw maca from Amazon.
Maca, a root that belongs to the radish family is commonly available in powder form. It is rich in vitamins, increases energy levels, stabilizes moods and has many overall reaching health benefits.
Combining raw maca with almond butter, cinnamon and almond flour create a superfood cookie that takes less time than turning the oven on. All you need is one bowl and your hands to mix and shape the dough. Sounds too good to be true, am I right? Well, it gets better because these Raw Cinnamon Maca Almond Butter cookies are dipped in chocolate with hemp hearts sprinkled on top for the finishing touch.
If you’re the type of person who can’t resist sneaking spoonful’s of cookie dough then these Raw Cinnamon Maca Almond Butter cookies are right up your alley. They taste like toasted oats, warming cinnamon and a touch of malt with a chewy yet soft texture. Enjoy with a cold glass of milk!
if you decide to take a chance on these Raw Cinnamon Maca Almond Butter Cookies, don’t forget to #youngbrokehungry on Instagram so I can see it. High five!
- ⅓ cup almond butter + 2 tablespoons
- 1 cup super fine almond flour
- 1 tablespoon coconut nectar or maple syrup
- ¼ cup whole milk or almond milk
- ½ teaspoon ground cinnamon
- ½ teaspoon raw maca
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips
- ¼ cup coconut oil
- Hemp seeds (optional)
- In a large mixing bowl, stir together all the ingredients until a soft dough forms. Don't be afraid to get in there and use your hands to ensure the almond flour is completely mixed in. Refrigerate for 30 minutes.
- Roll the mixture into six balls and place onto a cookie sheet lined with parchment paper. With a fork, press the balls into cookies while making a crisscross pattern. If you want, you can dab the cookies with a paper towel to absorb some of the natural oils from the almond butter.
- In a pot over low heat, melt chocolate chips and coconut oil until glossy. Dip the underside of each cookie into chocolate mixture. Then drizzle chocolate over top and sprinkle with hemp seeds. Place the cookies in the fridge so that the chocolate can harden.