Raw Peanut Butter Maca Cookies By Raw Manda

Thought you said goodbye to soft, chewy cookies when you switched to a wholefood lifestyle? Think again! These bites of gorgeousness are far more delicious than cookies full of refined sugar, wheat, oils and additives! Plus they're a treat that won't send you into a sugar spiral. With the addition of our maca root powder, they give an extra burst of energy and malty flavour.

The recipe was created by Amanda of the fab Raw Manda blog, who is a self-taught raw foodist and a true inspiration to us!



Amanda, over to you: 

This is the perfect treat to make for peanut butter lovers! These soft, chewy peanut butter gluten-free cookies are so fluffy and moist in the center, it's hard to believe they only require 5 main ingredients. The best part? You can easily substitute any nut butter you like - almond butter is next on my list...

I had been dying to get my hands on some Organic Burst Maca Powder and when I finally did it was game over for all my other superfoods. Maca is king! This energizing superfood is a match made in heaven with the peanut butter in this cookie recipe. If these don't hit the spot, I'm not sure if anything will!

Ingredients (makes 20):

• ½ cup almond flour
• ¼ cup coconut flour (make this by blitzing desiccated coconut in the processor until extra fine)
• ¼ cup peanut butter (raw, unsalted, unsweetened)
• ¼ cup almond milk
• 2 tablespoons liquid sweetener of choice (OB Tip: we love rice malt syrup)
• 1 tablespoon Organic Burst Maca Powder
• ½ teaspoon vanilla bean - optional
• pinch sea salt - optional

Method

1. Sift the coconut flour into a mixing bowl, then add almond flour and remove any clumps.
2. Add all remaining ingredients and stir together until evenly combined. 
3. Let the mixture sit for a few minutes until the dough thickens a bit then transfer to refrigerator for 1-2 hours. 
4. Scoop out about 1 tablespoon of cookie dough, roll into balls and flatten slightly. 
5. Place cookies onto a parchment paper lined tray.
6. Score the tops of each cookie by using a fork to press down on the cookie balls, further flattening them about ½ inch thick then sprinkle sea salt over the tops of the cookies.
7. Transfer cookies to a teflex tray and place in the dehydrator for 12-16 hours. Dehydrate for longer if you want to store them for a longer shelf life. (If you do not own a dehydrator, bake in the oven on lowest heat for several hours in the oven until outside is dry and the center is still soft.)
8. Store cookies in the refrigerator.