Place all of the ingredients in your food processor fitted with the s blade, and pulse until well combined but still little chunky.
Remove from food processor, roll 1 Tablespoon-size piece of dough into a ball and then shape into a round cookie.
Using a straw or chopstick punch a hole in the middle of the cookie. Move the straw/chopstick around a bit to make the hole wider, if needed. You might have to reshape the cookie a bit if you want an even shape.
Once all cookies are shaped transfer the tray to the freezer for 20 minutes to harden up a bit.
If you fancy the chocolate drizzle, now is the time to get on it.
While the cookies are in the freezer add chocolate pieces and coconut oil to a shallow heat-safe bow. Then place the bowl in a shallow pan containing a small amount of warm (not boiling, but nearly) water.
Stir the oil and chocolate occasionally until it’s smooth and ready for drizzle.
Remove cookies from the freezer and dip each one in the chocolate to coat the bottom. Place cookies on the parchment and use remaining chocolate to drizzle over top the cookies.
Transfer cookies back into the freezer for another 10-15 minutes to let the chocolate harden.
Remove the cookies from the parchment paper and store in a sealed container in the fridge or freezer for up to one week.
When selecting Maca powder, choose the gelatinized form. This process removes the hard-to-digest starchy component of the maca root.