The title should be mega awesome gluten-free, dairy-free, sugar-free cookies, but that’s not really search-friendly.
But let’s keep it simple and call them vegan Chocolate Coconut Macaroon Cookies. You can call them amazing.
I was inspired by Terry Walters’ Clean Start, which is a great book with lots of clean, wholesome recipes. You can find the original macaroon recipe here. I loved Terry’s version, but did not want to use chocolate bars, which almost always contain cane sugar as an ingredient, so I adapted it to use a liquid natural sweeteners, and have had luck with maple, agave and honey. I guess it’s not so great to bake with honey, though, so stick with maple or agave.
Chocolate Coconut Macaroons
2 cups shredded unsweetened coconut
1 cup almond flour, spelt flour, oat flour, or all-purpose flour
½ cup cocoa powder
¼ teaspoon sea salt
½ cup maple syrup
⅓ cup coconut oil
1 Tablespoon vanilla extract
- Preheat oven to 350º and line a baking sheet with parchment paper.
- Combine coconut, flour, cocoa, and salt in a large bowl. Stir to combine.
- In another bowl whisk together maple syrup, coconut oil, and vanilla. Add this to dry ingredients and stir until mixture is combined.
- Scoop out generous Tablespoons evenly onto baking sheet, or use a small cookie scoop to make them perfectly round. Bake for 12-15 minutes, or until tops are crispy. Let cool five minutes on baking sheet, and then move to cooling rack.
Some notes: Yes, it’s true that this recipe works with all types of flours. I’ve tried them all and had good results. Of course they all taste different, but all are good. Almond flour is my favorite, keeping the cookies gluten-free and fluffy. For more sweetness you can also stir in some chocolate chunks or chips.
Yields: 18-20 cookies
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