Grain-Free Coconut Macaroon Cookies
Recipe adapted from Desserts without Compromise by Ricki Heller.
Serves: 12
  • ⅓ cup (1.5 ounces) raw cashews
  • 2 tablespoons flaxseeds
  • 2 tablespoons coconut flour
  • ¼ cup honey (or agave nectar if you are keeping it vegan like Ricki)
  • 1 tablespoon coconut oil, melted
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 1 cup unsweetened shredded coconut
  • up to ¼ cup mini chocolate chips (I chopped up some dark chocolate chunks) or cacao nibs
  1. Preheat your oven to 350ºF and line a cookie sheet with a silicone mat or parchment paper.
  2. In your spice grinder, grind the cashews and flaxseeds into a powder (takes just about 30 seconds). Place the cashew / flax mixture in a medium-sized bowl, and add the coconut flour, honey or agave, coconut oil, vanilla, and salt. Stir until everything is well combined. Fold in the shredded coconut, followed by the chocolate or cacao nibs.
  3. With slightly wet hands (to avoid sticking), shape the dough into 12 little rounds. Flatten each to about ⅜ to ½-inch thickness (they don’t spread). Place the cookie disks on your prepared cookie sheet, and bake for 5 minutes. Turn the cookie sheet for even browning, and then bake for another 4 to 6 minutes (I take mine out at exactly 10 minutes total), or when they are turning a golden brown on the outside.
Recipe by Go Dairy Free at