Chocolate Maca Almond Butter Cookies
Chocolate Maca Almond Butter Cookies
Prep
10min
Total
10min
Servings
7
Ingredients
8
Level
Easy
Prep
10min
Total
10min
Servings
7
Ingredients
8
Level
Easy
Recipe by:Amy Lyons
Chocolate Maca Almond Butter Cookies
Prep:10minTotal:10minServes:7
Ingredients
Directions
  1. In a food processor, combine the almond butter, sugar, flax seed and salt and water. Process until well combined. Add the oat flour, protein powder, and raw cacao powder.
  2. Roll out the dough on a sheet of parchment paper, and cut into little hearts with a cookie cutter (you can re-roll the dough and cut out more if you can resist snacking on it).
  3. Place cookies on a lined dehydrator tray, and dehydrate for about an hour until they are dry on the outside. Place in the fridge to cool for about 15 minutes.
  4. Meanwhile, melt the raw chocolate in the dehydrator, then dip each cookie half into it, and set on a parchment lined sheet pan. Once they are all dipped, place in the freezer for about 10 minutes to set the chocolate. Store cookies in the fridge.
Ingredients
Directions
  1. In a food processor, combine the almond butter, sugar, flax seed and salt and water. Process until well combined. Add the oat flour, protein powder, and raw cacao powder.
  2. Roll out the dough on a sheet of parchment paper, and cut into little hearts with a cookie cutter (you can re-roll the dough and cut out more if you can resist snacking on it).
  3. Place cookies on a lined dehydrator tray, and dehydrate for about an hour until they are dry on the outside. Place in the fridge to cool for about 15 minutes.
  4. Meanwhile, melt the raw chocolate in the dehydrator, then dip each cookie half into it, and set on a parchment lined sheet pan. Once they are all dipped, place in the freezer for about 10 minutes to set the chocolate. Store cookies in the fridge.
Directions
  1. In a food processor, combine the almond butter, sugar, flax seed and salt and water. Process until well combined. Add the oat flour, protein powder, and raw cacao powder.
  2. Roll out the dough on a sheet of parchment paper, and cut into little hearts with a cookie cutter (you can re-roll the dough and cut out more if you can resist snacking on it).
  3. Place cookies on a lined dehydrator tray, and dehydrate for about an hour until they are dry on the outside. Place in the fridge to cool for about 15 minutes.
  4. Meanwhile, melt the raw chocolate in the dehydrator, then dip each cookie half into it, and set on a parchment lined sheet pan. Once they are all dipped, place in the freezer for about 10 minutes to set the chocolate. Store cookies in the fridge.
Notes

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Amy Lyons

Chef: 

Amy Lyons is the blogger and recipe writer behind Fragrant Vanilla Cake, a blog featuring raw and plant based desserts as well as savory dishes. She is also the author two cook books. Graduated from Bethel University in Studio Art with a passion for creating beautiful things and helping others eat healthier.