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chocolate cookies on plate

No Bake Chocolate Maca Cookies

No Bake Chocolate Maca Cookies made with almond flour, cacao powder, maple syrup, coconut oil, and superfood maca powder. Gluten-free, vegan, refined sugar-free.
Cookies must be stored in the freezer.
Course Dessert
Prep Time 15 minutes
Servings 12
Author Tessa Fisher


  • 1/2 cup (57g) cacao powder or unsweetend cocoa powder
  • 1 1/2 cups (168g) almond flour
  • 1/2 cup coconut oil melted and cooled
  • 1/3 cup maple syrup or honey
  • 1 tablespoon maca powder
  • 1/4 teaspoon himalayan or regular sea salt
  • 1 teaspoon pure vanilla extract


  • In a medium bowl, combine all the ingredients. Stir well until evenly mixed. 
  • Divide the dough and place each section between two sheets of parchment paper. Roll the dough out until it's flattened to about 1/2 an inch thick. 
  • Transfer each, still sandwiched in parchment, to a cookie sheet and place in the freezer for at least 30 minutes. 
  • When ready, remove one tray from freezer, remove top layer of parchment, and quickly use a cookie cutter and cut into shapes. Place cookies in a ziplock bag and return to the freezer. Remove the other tray and do the same, place cookies in a separate ziplock bag. 
    If cookies start to get too soft in the time it takes to use the cookie cutter, allow them to freeze on cookie sheet in an even layer on parchment before placing into the ziplock bag and storing.
  • If there are many scraps left, combine them back into a ball and roll out again. 
  • Store cookies in the freezer and grab and eat when needed!


Adapted from The Virtuous Tart's camu camu cookies.