Maca Chocolate Chip Cookies

If you’ve been in search of the most powerful cookie, congrats! You’ve found it!
Maca, maca, maca; what is maca?! Well, aside from being a powerful adaptogenic superfood that increases stamina and libido, fights free radicals and reduces blood pressure, it has a delightful vanilla undertone that elevates a good cookie!
Now that you know you’ll be doing yourself some good, go on, get baking 😉


  • 350g (2 3/4 cups) organic all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp maca powder
  • 1 tsp sea salt
  • 210g (1 cup) solid DME coconut oil or organic butter, room temperature
  • 250g (1 1/4 cups) light brown sugar
  • 100g (1/2 cup) organic cane sugar
  • 2 tsp pure vanilla
  • 2 eggs plus 1 egg yolk, room temperature
  • 340 grams (2 cups) organic chocolate chips, semi-sweet or dark


  1. In a medium bowl combine the flour, baking soda, baking powder, maca, and salt.
  2. In the bowl of an electric mixer with a paddle attachment, beat coconut oil or butter, and sugars for about 2 minutes until well combined.
  3. Add the eggs, yolk, and vanilla, one at a time, beating well after each addition, scraping down the sides. On low speed, gradually beat in the flour mixture.
  4. Stir in the chocolate chips.
  5. Wrap dough in plastic wrap and refrigerate overnight*
  6. When ready to bake, preheat oven to 325F. Line 2 baking trays with a sheet of parchment on each.
  7. Bring dough to room temperature just until it is soft enough to scoop.
  8. Scoop the dough onto prepared baking sheets, about 1 1/2 tbsp of dough per cookie.
  9. Bake for 10 to 12 minutes, or until golden brown. Cookies should be slightly soft in the middle and golden around the edges.
  10. Cool for 2 minutes before removing to wire racks to cool completely.

*The chilling stage for this recipe is crucial! Skipping this stage will cause cookies to flatten out on the tray.