Maple Walnut Cookies

1 cup Maca Powder
2 tsp baking powder
1 1 cup spelt flour*
1 tsp Peruvian Pink Gourmet Salt
1 cup rice flour
1 tsp nutmeg
8 ounces silken (soft) tofu
1 cup cold-pressed oil
3/4 cup Sustainably Sweet Coconut Sugar
1 cup maple syrup
1 tbsp vanilla extract
1 cup walnuts, chopped

*Substitute gluten-free flour if desired*

Preheat oven to 180 F.

Sift first 5 ingredients into bowl, add walnuts.

In another bowl, mash next 5 ingredient, then fold wet bowl into dry bowl.

Drop by rounded teaspoonfuls onto baking sheet, flatten with fork.

Bake 12 minutes, or until edges begin to brown; remove, cool on sheet.

Makes about 45 cookies.

The Maca substitution rule is : Generally, allow ½ tsp Maca per cookie - (since people are likely to eat more than one cookie, and the serving suggestion is one tsp Maca per day). For every teaspoon Maca added, subtract equal amount of flour from recipe. This works beautifully in banana cake and pumpkin spice cakes too. Substitute 1 tsp Maca for 1 tsp flour PER SLICE. In other words, if your loaf pan makes 10 slices, you would subtract 10 tsp flour from the recipe, and add 10 tsp Maca.
Submitted By:
The PSF Team
Maple Walnut Cookies
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