2 cups Awakening Bowl Maca Vanilla Add to CartAdd

1 tsp baking soda

1/2 tsp sea salt

2/3 cup coconut sugar Add to CartAdd

4 tbsp coconut drinking milk or other plant-based milk

4 tbsp coconut oil (melted)

1 1/2 tsp vanilla bean paste

150g vegan-friendly chocolate chips

1. In a large bowl, combine the awakening bowl, baking, soda, salt and coconut sugar and stir to mix.

2. Add in the coconut milk, coconut oil and vanilla bean paste and mix well. Use clean hands to knead everything together.

3. Lastly add in the chocolate chips and continue to knead until the chocolate chips are evenly distributed through the dough.

4. Roll the dough into a large ball, cover with parchment paper or cling film and place in the freezer to rest for one hour. Alternatively, it works even better to allow the dough to rest in the fridge for 12-24 hours. So if you have the time, prepare the dough the day before you plan on baking the cookies.

5. Preheat your oven to 180° C.

6. Line a baking tray with parchment paper.

7. Separate the cookie dough into 30g sections and roll them into balls.

8. Sit them on the baking tray, leaving a few centimetres between each ball.

9. Use a knife to flatten the balls into cookie shapes.

10. Bake for 10-11 minutes.

11. Remove from the oven and allow to cool on a cooling rack for about 30 minutes.

12. Store in an airtight container at room temperature.