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Vegan Cacao and Maca Cookies

cacao-maca-cookies I don’t know about you, but I can’t stand waste! There are so many different ways to use foods these days that I see it as a personal failure on my part! Well, these cookies were inspired by that very concern – you see, I had a lone banana in my fruit bowl.

A very, very ripe banana. The kind you can smell when you walk into the room – and, unfortunately, my freezer was already full of all the frozen bananas it could possibly hold. So, was I going to throw the banana away?

No, I was not! I had a hankering for cookies, and chocolate, so resolved to make use of the poor, final banana before it softened any more and turned into mush. Since I’ve been quite tired lately, I also wanted to boost my energy levels so included some Creative Nature Organic Maca Powder for a natural power boost, alongside some cacao and sweet dates.

Natural super powers

These little cookies are packed full of natural goodness!

Maca powder: there are many benefits to adding maca to your diet, some of which include increased energy, overall brain health, and its natural antioxidant properties.

Cacao powder: cacao is anti-inflammatory and also an antioxidant, has been shown to lower blood pressure, and is a great source of magnesium.

Maple syrup: maple syrup has a relatively low Glycemic Index score, is an antioxidant and may even help protect against cancer.


Yield: 6 cookies


30g dried dates

1 very ripe banana

1 cup oats (gluten free if necessary)

1 tbsp Creative Nature Organic Cacao Powder

1.5 tsp Creative Nature Organic Maca Powder

2 tsp maple syrup


Preheat the oven to 175 degrees Celsius. Line a cookie sheet or tray with baking parchment and rub on a little coconut oil to grease.

Boil the kettle and add the dates to a small bowl. Add enough water to cover all the dates.

Meanwhile, in separate bowl, mash the banana until there are no chunks (it’ll be like a runny paste in texture when you’re done).

After at least 5 minutes, put the dates them in a mini blender with about a tablespoon of the liquid, and process until a rough, chunky texture (or alternatively chop up and mash together using a fork and a little of the soaking liquid).

Add the blended dates and remaining ingredients to the banana and mix thoroughly.

Spoon the mixture onto the lined cookie sheet and press into round shapes using the back of a spoon.

Bake in the centre of the oven for 15 minutes, or until firm.


Please note: All information is approximate and not scientifically tested.

Per cookie: 108 calories | 1g fat | 0 cholesterol | 0 sodium| 21g carbohydrate | 3g fibre | 8g sugar | 3g protein



Luci Rebecca a (mostly) whole foods based vegan foodie who loves to create delicious recipes, which range from healthy soups to (not so healthy) cupcakes and also just happen to be vegan.

Rachel Pedersen

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