Coconut Maca Ginger Cookies – Paleo

I don’t have enough words to describe these cookies….. cookies that you can make with 4 basic ingredients, without processed sugar and are gluten free, paleo, vegan, loaded with a lot of fiber, proteins and are irresistible!! I had to make multiple batches because I couldn’t save any from the first batch to take pics and the second batch will be over way before this post is published. Coconut Flour is the best gluten free flour to bake cakes and cookies. It is high in fiber, protein, healthy fats and is also low in sugar, digestible carbohydrates, calories, and has a low score on the glycemic index. I used raw honey as a sweetener but can be substituted with Maple Syrup if needed. Maca powder adds on to the nutrition and also has positive effects on energy, stamina, and mood. I added some freshly grated ginger and cumin seeds and a hint of crushed black pepper to balance the flavors. The addition of ginger, cumin and black pepper is completely optional. Also, you don’t need any fancy ingredient or appliance, you only need 15 minutes (from prep to plate) to make these. I hope you guys make these cookies and like them as much as we do! They are the best with coffee or tea in the morning, especially on rainy days like today and they do make for a great pre/post workout snack to provide energy.
Have a lovely weekend! xx

Ingredients
6 Tablespoons Coconut Flour
3 Tablespoons Coconut Oil, room temperature
1.5 Tablespoons Raw Honey or Maple Syrup
1 Teaspoon Maca Powder
1 Teaspoon Freshly Grated Ginger
1 Teaspoon Cumin Seeds
1/4 Teaspoon Crushed Black Pepper
Pinch of Salt

Process

1. Preheat the oven to 360 F, line a baking sheet with parchment paper and set aside.
2. In a medium bowl, add coconut oil, honey, maca powder and grated ginger, and mix well.
3. Now add the cumin seeds, salt, pepper and coconut flour and mix everything together using a spoon or your hands till the mixture comes together in a dough.
4. If the dough is very soft, place it in the refrigerator for few minutes.
5. Divide the dough into ten equal portions, form them into balls and flatten each of them gently.
6. Place the cookies on the prepared sheet and bake for 8 minutes. Be very careful, as they turn brown very quickly.
7. Let the cookies cool completely on the baking sheet, before storing or serving them.
8. They can be stored in the freezer for a crunchier texture but we loved them soft and chewy at the room temperature. (Also, we didn’t have any leftovers to store in the freezer).

Enjoy! 🙂