Cacao Oat Maca Cookies: Recipe with Exact Amounts

by Mother Nature Organics Feb 25, 2021

The short answer: These chewy cacao and oat cookies use 1 tablespoon of raw maca powder, which adds a malty, butterscotch note that pairs perfectly with chocolate. The recipe makes 14 cookies in about 25 minutes, and you can use yellow, red or black maca.

Woman blending a smoothie in a bright kitchen with a bag of Mother Nature Organics organic maca root powder

What do you need?

1 cup (90 g) rolled oats
¾ cup (95 g) all-purpose or oat flour
2 tbsp (10 g) unsweetened cacao powder
1 tbsp (about 8 g) raw maca powder
½ tsp baking soda
¼ tsp fine salt
⅓ cup (75 g) coconut oil, melted
⅓ cup (80 ml) maple syrup
1 large egg (or 1 flax egg)
1 tsp vanilla extract
⅓ cup (60 g) dark chocolate chips

How do you make them?

Heat the oven to 350°F (175°C) and line a baking sheet with parchment.
Whisk oats, flour, cacao, maca, baking soda and salt in a large bowl.
In a second bowl, whisk coconut oil, maple syrup, egg and vanilla.
Stir wet into dry until just combined, then fold in the chocolate chips.
Rest the dough 10 minutes so the oats absorb moisture.
Scoop 14 balls (about 2 tbsp each), flatten slightly and bake 10 to 12 minutes.
Cool 10 minutes on the sheet; they firm up as they cool.

Which maca color works best?

Maca	Flavor in cookies
Three-color blend	Balanced, malty
Black maca	Deeper, earthier; great with dark chocolate
Red maca	Slightly sweeter, gentle

All our maca powders are raw, never gelatinized, and each 16 oz bag holds about 91 servings of 1 teaspoon.

How much maca is in each cookie?

1 tablespoon is about 3 teaspoons, so the batch holds about 3 label servings of maca, or a little under ¼ teaspoon per cookie. Think of them as a snack, not a supplement.