Maca Crunch Cookies (Edit recipe)

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!

15 minutes

10 minutes

Difficulty:

Easy

Show nutritional information

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.

by Back Porch Paleo

View original recipe

Serves: 30

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.