This post may contain affiliate links. Please read my disclosure and privacy policy.
It’s day 6 of the 7 days of Chickpea Flour Cookies!
Bye-bye sweetened condensed milk, eggs, sweetened coconut and refined sugar, and hello to decadently delicious, easy-to-prepare macaroons that are as good for you as they are good to eat!
I am, admittedly, crazy for coconut macaroons, so it was a thoroughly self-indulgent task to work on creating a new version. My final result, made with chickpea flour in place of eggs, have everything a great macaroon should: crispy edges, moist and chewy centers, and deep coconut flavor.
Although they are perfect plain, ’tis the season to gild the lily, so (strongly) consider coating the cooled cookies in melted bittersweet chocolate. Simply melt some of your favorite brand of chocolate (good-quality chips are great), dunk half of each macaroon in the chocolate (or spread the bottoms of the macaroons with chocolate using a knife or offset spatula), then set on parchment or wax paper to cool and set. Joy, joy, joy!
Chickpea Flour Macaroons (GF + V + Grain-Free)
- Prep Time: 5 mins
- Cook Time: 24 mins
- Total Time: 29 mins
- Yield: 32 1x
Ingredients
- 1 cup well-stirred, full-fat coconut milk
- 1/3 cup pure maple syrup
- 1 tsp pure almond extract
- 1/4 tsp fine sea salt
- 1/3 cup chickpea flour
- 3 cups unsweetened flaked coconut
Instructions
- Preheat oven to 350F. Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together coconut milk, syrup, almond extract, and salt until blended.Whisk in chickpea flour, a few tablespoons at a time, until blended and smooth. Stir in coconut until combined.
- Scoop dough by heaping tablespoonfuls onto prepare sheet, spacing them 2 inches apart.
- Bake in preheated oven for 20 to 24 minutes until golden brown and firm to the touch. Let cool on pan on a wire rack for 10 minutes, then transfer to the rack to cool completely.
Notes
Storage Tip: Store the cooled cookies in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Category: Dessert, Cookies
Nutrition
- Calories: 57
- Sugar: 2.8 g
- Sodium: 19 mg
- Fat: 4.4 g
- Saturated Fat: 3.8 g
- Carbohydrates: 4.5 g
- Fiber: 1.1 g
- Protein: 0.7 g
- Cholesterol: 0 mg
Wonderful!! And so easy as well. I didn’t have any almond essence, so I used lemon juice and rind, and added some dried cranberries.
★★★★★
Sounds so good, Dawn!
Hi.. Any substitute for maple syrup?
Any other liquid syrup sweetener you like!
Macaroons are one of my favorites and going dairy free makes cookies difficult, I want to try this recipe but I was wondering if the almond extract can be substituted with vanilla (there’s a nut allergy in my house) or will it affect the flavor too much?
Hi Teresa! Yes, you can use any flavoring that you like. Vanilla is great; you can also add citrus zest (e.g., lime, lemon, orange, etc) 🙂