Go Back
–+ servings
5 from 1 vote
Stack of Peanut Butter Maca Shortbread Cookies with Coffee Cup and Spoon in the Background
Print
Salted Chocolate Peanut Butter Shortbread Maca Cookies
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
These peanut butter shortbread maca cookies made with a blend of creamy peanut butter and sweet butterscotchy maca, dipped in vegan dark chocolate and sprinkled with sea salt for a decadent and flavor-packed holiday treat.
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 167 kcal
Author: Alissa
Ingredients
For the Maca Peanut Butter Shortbread Cookies
  • ½ cup creamy natural peanut butter
  • ½ cup coconut oil, melted
  • ¼ cup maple syrup
  • 1 tsp. vanilla extract
  • 2 cups whole wheat pastry flour, see note
  • 2 tbsp. powdered maca
  • ¼ tsp. salt
  • 2 tbsp. cold water
For the Salted Chocolate Coating
Instructions
  1. Preheat oven to 350° and line two baking sheets with parchment.
  2. In large mixing bowl, stir together peanut butter, coconut oil, maple syrup, and vanilla until well mixed. Add flour, maca and salt to bowl and continue to work into a thick dough, using a large spoon, then your hands. Add chilled water and continue to mix dough, adding a bit more water if dough seems too crumbly.
  3. Sprinkle a work surface with flour and roll dough to about ¼ inch thick. Cut into desired shapes using cookie cutters (a drinking glass works if you don't have cookie cutters) and arrange shapes on baking sheets, leaving about ½ inch between them. Bake 10 minutes. Remove from oven and transfer to a cooling rack. Allow to cool completely.
  4. While cookies cool, melt chocolate chips over the stove or by microwaving in 30 second increments. Stir in coconut oil.
  5. Dip half of each cookie into chocolate mixture, then set on parchment covered surface and sprinkle chocolate coating with salt. Allow to sit until chocolate has firmed completely.
Recipe Notes

After making these cookies a few times, I realized that different brands of flour will yield slightly different results. My initial batch used Bob's Red Mill whole wheat pastry flour. Slightly more flour may be required when using different brands, so have a bit extra on hand and add as needed until your dough is the right consistency.
Yield of 24 cookies is based on the use of large cookie cutters. Smaller cookie cutters will yield 3-4 dozen cookies.
If you aren't into maca or just don't have any on hand, you could probably get away with leaving it out. Add more flour as needed to get the right dough consistency.

Nutrition Facts
Salted Chocolate Peanut Butter Shortbread Maca Cookies
Amount Per Serving (1 cookie)
Calories 167 Calories from Fat 95
% Daily Value*
Fat 10.6g16%
Saturated Fat 6.9g35%
Sodium 104mg4%
Potassium 33mg1%
Carbohydrates 15g5%
Fiber 1.7g7%
Sugar 6g7%
Protein 3.3g7%
Calcium 10mg1%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.