Maca is a superfood due to its strong nutritional profile, it contains minerals, including potassium, calcium, B vitamins such as B3 (niacin). It is known for increasing energy and endurance and reducing blood pressure.
Tapioca is extracted from the cassava root and is gluten-free. There is no added sugar to these chocolate chip cookies, other than what is already in the banana, the dark chocolate, and the dried cranberries.
2 ripe bananas,
2 teaspoons of coconut oil (room temperature)
½ cup of unsweetened coconut milk
1/3 peanut butter (creamy preferred, no sugar and no salt in the peanut butter)
¼ teaspoon baking soda
2 and ¼ cup tapioca flour
½ cup semi-sweet chocolate chips, ½ cup dark chocolate (cut up from dark chocolate slabs or dark chocolate discs)
1 taspoon vanilla extract
1 teaspoon acacia gum (as the binding agent in gluten-free baking; if the acacia gum comes in crystal forms then just grind it in a food processor into a powder form
¼ cup Maca powder
In a food processor, blend the wet ingredients first, then add in the dry ingredients (not the chocolate chips or dark chocolate; this does not go into the food processor).
Once the wet and dry ingredients are blended in the food processor, take it out, put into a bowl and fold in the chocolate.
Refrigerate for approximately 15 minutes.
Preheat the oven to 175 degrees Celsius.
Then use a small ice cream scoop or spoon to take out a spoonful of the cookie dough onto baking paper on a cookie baking tray. Bake for approximately 15 to 20 minutes. Take out and let the cookies cool on a cooling rack before serving.
Recipe by Blia Yang