-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking
powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60
seconds — Chop up and mix together all of your baking and snack ingredients in a
small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)
Recipe Serves 1 Ingredients 1 cup coconut milk 2 tsp maca
powder 1 tsp tahini sesame paste 1 tsp vanilla To sweeten add 1 tsp rice malt syrup to taste (optional) Method Place all ingredients in a
small saucepan over medium heat and stir, whisking until combined and just warm then pour into a heat proof blender and blend for a few
seconds until frothy.