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    You are at:Home»Dairy-Free Recipes»Alisa's Favorite Dairy-Free Recipes»Coconut Macaroon Cookies that Merge Two Favorites into One

    Coconut Macaroon Cookies that Merge Two Favorites into One

    0
    By Alisa Fleming on November 29, 2022 Alisa's Favorite Dairy-Free Recipes, Dairy Free Desserts, Dairy-Free Recipes

    It is cookie season, but that doesn’t mean you need to blow your healthy diet altogether. These grain-free, dairy-free coconut macaroon cookies are nutritious little treats that satisfy without refined sugars. They remind me of a cross between macaroons and classic soft and chewy chocolate chip cookies.

    Coconut Macaroon Cookies Recipe - healthy, dairy-free, gluten-free, grain-free, egg-free, and soy-free - like a cross between soft and chewy chocolate chip cookies and classic macaroons

    Coconut Macaroon Cookies Free of Dairy, Eggs, Gluten, Grains & Refined Sugar

    Years ago, my friend Ricki Heller released an ebook called Desserts without Compromise. It’s no longer available, but I still have this recipe for dairy-free, gluten-free, and downright healthy coconut macaroon cookies. My version is adapted from Ricki’s original formula a bit, and I’ve added some FAQs for substitutions.

    Can I Use Pre-Ground Flaxseed Instead?

    Yes. 2 tablespoons whole flaxseeds are equivalent to about 3 tablespoons of ground flaxseed.

    Can I Use Almond Flour or Almonds in Place of the Cashews?

    Yes! Use 1/3 cup almonds, or 1.5 ounces of almond flour in place of the cashews. The cashews lend a smoother, creamier texture and flavor, but almond coconut macaroon cookies are delicious too!

    What Can I Substitute for the Coconut Flour?

    This is a tricky flour to substitute because it absorbs so much liquid compared to other types of flour. If using regular flour or an all-purpose gluten-free flour, you might need 1/3 to 1/2 cup. We haven’t tested it, so I can’t say for certain.

     

    Coconut Macaroon Cookies Recipe - healthy, dairy-free, gluten-free, grain-free, egg-free, and soy-free - like a cross between soft and chewy chocolate chip cookies and classic macaroons

    Special Diet Notes: Coconut Macaroon Cookies

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, soy-free, peanut-free, optionally vegan, and vegetarian.

    Dairy-Free Coconut Macaroon Cookies
     
    Print
    Prep time
    15 mins
    Cook time
    10 mins
    Total time
    25 mins
     
    These healthy cookies taste like a cross between a coconut macaroon and a classic soft, chewy cookie. But they're amazingly free of dairy, egg, gluten, and grains!
    Author: Alisa Fleming
    Recipe type: Dessert
    Cuisine: American
    Serves: 12 cookies
    Ingredients
    • ⅓ cup raw cashews
    • 2 tablespoons flaxseeds
    • 2 tablespoons coconut flour
    • ¼ cup honey or agave nectar (for vegan)
    • 1 tablespoon coconut oil, melted
    • 1 teaspoon vanilla extract
    • ⅛ teaspoon salt
    • 1 cup unsweetened shredded coconut
    • ¼ cup dairy-free mini chocolate chips, dark chocolate chunks, or cacao nibs
    Instructions
    1. Preheat your oven to 350ºF and line a cookie sheet with parchment paper.
    2. In your spice grinder or food processor, grind the cashews and flaxseeds into a powder, about 30 seconds.
    3. Place the the cashew / flax mixture in a medium-sized bowl, and add the coconut flour, sweetener, coconut oil, vanilla, and salt. Stir until everything is well combined. Fold in the shredded coconut, followed by the chocolate or cacao nibs.
    4. 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) on your prepared cookie sheet.
    5. Bake the cookies for 5 minutes, turn the cookie sheet, and bake for another 5 minutes, or until they just begin to turn golden on the outside.
    6. Let the cookies cool for a few minutes on the baking sheet before removing them to a wire rack to cool completely.
    Nutrition Information
    Serving size: 1 cookie Calories: 136 Fat: 9.3g Saturated fat: 6.5g Carbohydrates: 12.6g Sugar: 6.6g Sodium: 27mg Fiber: 3.8g Protein: 2.1g
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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