Fresh from the oven!
Ingredients (you will need a small oven proof skillet or a small 6 inch cast iron pan)
3 T coconut sugar
2 t granulated sugar* (or turbinado sugar)
2 T maca powder
1/4 t baking soda
1/2 t baking powder
2 T vanilla protein powder (At Elite Fitness Plus we use dotFIT protein powder available in whey and plant protein)
1/4 t salt
*1 T beet powder (optional but it will give the batter/cookie a naturally colored red tint)
3 T avocado oil (may sub coconut or olive oil)
1 t vanilla
2 heaping tablespoons creamy nut butter of your choice (I used cashew butter)
2 T chocolate chips or chocolate chunks (I used 2 squares of a chocolate bar chopped into large chunks)
Preheat oven to 350F. In a bowl combine the first 7 ingredients and mix together thoroughly. Then add the next 4 ingredients and stir gently to combine. Fold in the chocolate chips or chunks as desired.
Bake for 18-21 minutes until the outside edges are crispy and the center has set and no longer wiggly (that’s a technical term people!). Mine took 21 minutes in the 6 inch pan (since it’s deeper) but less in a larger pan, so just keep that in mind.
Once out of the oven, I sprinkled mine with a little flaked sea salt.
*you may omit if you are cutting out refined sugars