Maca Peanut Cookies

Cook 15 min·about 20 cookies·VEGAN·170 kcal

Ingredients

100 gr (3.5 oz.) vegan chocolate or vegan chocolate chips
50 gr (1.8 oz.) peanuts (roasted and salted)
100 gr (3.5 oz.) coconut blossom sugar
150 gr (5.3 oz.) vegan magarine (I used Alsan)
1 Tbsp maca powder
50 gr (1.8 oz.) coconut flour
50 gr (1.8 oz.) oats
100 gr (3.5 oz.) Teff flour
50 gr (1.8 oz.) Cranberries
1 Banana
1 Egg replacer
1 tsp baking soda

Instructions

1.Chop the nuts and the chocolate and set aside. Prehat oven to 180 degrees (356°F). Mix the magarine, sugar and then add the flour, oat, mashed banana, egg replacer, baking soda and mix well – at the end add the cranberries, chocolate and peanuts just mix them under. With two spoons take walnut sized portions and put them on a parchment paper. Bake for 12-15 minutes until golden brown. Let cool down completley before removing them.
2.They turned out to be super soft (dont expect them to turn hard) and the Maca and Teff flour added a malty flavour.

Notes

A tip from my kitchen: these cookies are meant to stay soft, so take them out of the oven while the edges are just turning golden and let them cool completely on the tray before lifting them off. If you love a stronger malty note, add another half teaspoon of maca. And because the dough is egg-free, you are welcome to sneak a taste before baking.

Nutrition per serving: 170 kcal

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook