Since the launch of my blog madamelabriski.com and my first book Ces galettes dont tout le monde parle, I’m all over date puree! I sweeten everything with this natural wonder. For my collaboration with Avril, I wanted an energizing cookie recipe with even less sugar. Something as invigorating as it is sustaining. Since I love maca, I decided to give you yet another reason to use it! The result? Macavelli cookies! A GLUTEN-FREE snack, without any DAIRY PRODUCTS OR EGGS … delicious and perfect for the start of the school year!

INGREDIENTS

- ½ cup (130g) of organic sunflower butter

- 1 cup (230g) organic almond drink

- 2 tbsp. baking powder

- A pinch of salt

- 2 to 3 tbsp. raw maca powder

- ¼ cup (25g) cocoa powder

- ½ cup (60g) all-purpose gluten-free flour

- ¼ cup (40g) black chia seeds

- ¼ to ½ cup (75 to 80g) of sunflower seeds

- ½ cup (80g) dairy-free dark chocolate chips

- 2 tbsp. (20g) hulled hemp

PREPARATION

1. Preheat oven to 350 °F.
2. In a bowl, mix all the ingredients together.
3. Place a silicone mat or parchment paper on a cookie pan.
4. Add the dough to the pan, using a spoon or a cookie scoop.
5. If desired, decorate with chocolate chips, sunflower seeds and hulled hemp.
6. Bake for about 15 minutes.
7. It’s going to smell so good in your house!

Preparation time: 10 minutes / Cooking time: 15 minutes / Yield: 22 30g cookies