Maca Crunch Cookies
These cookies are made using two amazing ingredients: pili nuts and cassava strips. Cassava strips are like enjoying a potato chip, but so much better. The pili nuts are simply like crunching on butter, the texture is so dreamy! The pairing of these two ingredients make for a wonderfully crunchy, sweet and salty kinda cookie that you can either dip in chocolate or not and they are crunchily (yes, a made up word) delicious. Personally though, most cookies are better with chocolate, just sayin!
The little kiss of maca powder gives these cookies "super food" powers as well, so what's not to love!
PREP TIME
15 minutes
COOK TIME
10 minutes
INGREDIENTS
17
Serves: 30
Ingredients
- 1 cup1 cup1 cup Cassava Flour
- 1 Tbsp1 Tbsp1 Tbsp Maca Powder
- .25 tsp.25 tsp.25 tsp Baking Soda
- .75 cup.75 cup.75 cup Maple Sugar
- 6 Tbsp6 Tbsp6 Tbsp Salted Butter, can sub ghee
- 1 whole1 whole1 whole Egg, room temperature
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- .5 cup.5 cup.5 cup Sprouted Pili Nuts with Pink Himalayan Salt (Pili Hunters)
- .75 cup.75 cup.75 cup Sea Salt Cassava Strips, crushed
- 2 Tbsp2 Tbsp2 Tbsp Maple Sugar
- 2 Tbsp2 Tbsp2 Tbsp Sprouted Pili Nuts with Pink Himalayan Salt (Pili Hunters), finely chopped
- 2 Tbsp2 Tbsp2 Tbsp Sea Salt Cassava Strips, finely crushed
- .5 tsp.5 tsp.5 tsp Maca Powder
- 1 cup1 cup1 cup Dark Chocolate Chips
- 1 tsp1 tsp1 tsp Coconut Oil
optional coating
optional chocolate garnish
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350° – line two baking sheets with parchment paper or silpat mats.
- In a small bowl, combine cassava flour, maca powder and salt. Whisk to combine and set aside.
- In medium sized bowl, combine maple sugar, butter (or ghee), egg and vanilla. Mix with a hand mixer until light and fluffy. Add dry ingredients, pili nuts, crushed cassava chips and mix slowly to combine until dry ingredients are mixed in and then increase speed to fully mix all ingredients.
- Mix optional “coating” ingredients in a small bowl if using.
- Scoop dough with 4cm cookie scoop, roll into a ball, drop into the coating mix (if using) and coat completely. Place on baking sheet 2″ apart, repeat with remaining dough. Using a flat bottom glass, press each cookie flat, approximately ¼” thick. Bake for 8-9 minutes or until just starting to brown.
- Remove to a cooling rack.
- For optional chocolate coating/drizzle, melt chocolate chips and coconut oil over double broiler until smooth and melted. Dip bottom (or half) of cooled cookie in chocolate, shake so excess will drip back into bowl and place on parchment lined baking sheet, repeat with remaining cookies until complete and drizzle with any leftover chocolate and sprinkle with any leftover coating. Let chocolate firm up before serving.
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My Notes:
About This Recipe
Show nutritional information
Baked Goods Cookies FODMAP Free Gluten Free Grain Free Nightshade Free Pescetarian Shellfish Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 120 |
| Fat: | 8 g |
| Carbohydrates: | 12 g |
| Protein: | 2 g |
| Cholesterol: | 6 g |
| Sodium: | 44 mg |
| Fiber: | 2 g |
| Sugars: | 1 g |
| Calculated per serving. | |
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