Maca & Cherries Almond Cookies (vegan, gluten & grain free)
1 cup of almond flour
1/2 cup of coconut flour
1/2 cup of applesauce or pumpkin puree for a seasonal cookie (if using pumpkin puree, use 1/4 cup and 1/4 cup maple or date syrup)
1/4 cup of tahini or almond butter
1/2 tsp baking soda
1 tbsp of maca powder
1 tsp of cinnamon
1 tsp vanilla extract
pinch of sea salt
1/4 cup of dried cherries or raisins
Preheat the oven to 170 C.
In a large bowl, stir together the flour, maca, spices, baking soda and salt.
Add the tahini/ butter, applesauce and vanilla extract, mixing to form a thick batter.
Fold in the dried cherries.
Scoop out a heaping tablespoon of dough, roll into a ball and place on a baking sheet lined with parchment paper. Press down to flatten.
Bake for 10-12 minutes.
Remove from the oven and cool for at least 10 minutes before removing from the baking sheet.
Enjoy with a cup of tea, chia latte or hot chocolate!
Note: being only sweetened with applesauce, these cookies are not too sweet so if you'd like them to be a bit more on the sweet side, substitute half of the applesauce with maple/date/coconut syrup. You could also try to use a dry sweeter but you would then need to increase the amount of nut/seed butter or add some plant based milk as a sweetener.
Store in an airtight container in the fridge for up to a week or you could place the cookies in the freezer to have them for longer.
You could also simply roll the cookies into balls and have them as cookie truffles to snack on.