Apricot and Almond Breakfast Cookies with New Chapter’s Fermented Maca Booster Powder

The one recipe everyone is asking me for right now? Healthy cookies! So I whipped up a batch of these Apricot and Almond Breakfast Cookies and added one of my favourite energy boosting ingredients, New Chapter’s Fermented Maca Booster Powder.

Finding ways to boost my energy whilst staying calm and focussed is key for me during this challenging time, and I don’t love the highs and lows that too much caffeine gives me. So I’m adding New Chapter’s Fermented Maca Booster Powder to all my breakfast smoothies, lattes and healthy treats to give me sustained energy and help me recover from daily stress and strain.

And these cookies? They are perfectly soft and wonderfully dense, full of blood sugar balancing fibre and great fats and are packed with plant based protein making them perfect for breakfast, an afternoon mini meal, or any time you want a healthy snack that feels like a treat!

Apricot and Almond Breakfast Cookies

● ½ cup almond flour
● ½ cup almond butter
● ½ cup shredded coconut
● ¼ cup hemp seeds
● ¼ cup chopped almonds
● 2 pasture raised eggs
● 6 dried apricots, soaked overnight and chopped
● 10 drops organic stevia
● 1 teaspoon vanilla extract
● 1 teaspoon almond cinnamon
● 1 teaspoon baking soda
● 1 serving New Chapter Fermented Maca Booster Powder
● Pinch of Himalayan salt

Preheat oven to 350 degrees. Place all dry ingredients in a large mixing bowl and stir. Add in the wet ingredients, and mix well (can also use a food processor).

Line a baking sheet with a piece of parchment paper, and portion 1.5 tablespoons of the cookie dough onto the sheet. Space evenly and press down gently.

Bake for 15 minutes, or until golden brown and slightly springy. Cool, eat and enjoy!

Will last in the fridge for around 5 days, or you can store in the freezer and defrost before eating.

Looking for more low carb healthy treats? Check out my recipe for Low Carb Carrot Cake here! 



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