Skip to Content

Chickpea Flour Macaroons (Vegan, Grain-Free)

3 chickpea macaroons

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.

1 chickpea macaroons

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!

2 chickpea macaroons

Yield: 32

Chickpea Flour Macaroons (GF + V + Grain-Free)

Chickpea Flour Macaroons (GF + V + Grain-Free)
Prep Time 5 minutes
Cook Time 24 minutes
Total Time 29 minutes

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

  1. Preheat oven to 350F. Line a large baking sheet with parchment paper.
  2. 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.
  3. Scoop dough by heaping tablespoonfuls onto prepare sheet, spacing them 2 inches apart.
  4. 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.

Nutrition Information


Amount Per Serving Calories 57Total Fat 4.4gSaturated Fat 3.8gCholesterol 0mgSodium 19mgCarbohydrates 4.5gFiber 1.1gSugar 2.8gProtein 0.7g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

 

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Jin

Thursday 17th of June 2021

This is one of my favorite cookies (luv coconut!).

Camilla

Thursday 17th of June 2021

that makes two of us! Glad you love these, too :)

Dawn

Tuesday 31st of March 2020

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.

Camilla

Tuesday 31st of March 2020

Sounds so good, Dawn!

Shobana

Sunday 28th of February 2016

Hi.. Any substitute for maple syrup?

Camilla

Thursday 5th of May 2016

Any other liquid syrup sweetener you like!

Teresa

Tuesday 12th of January 2016

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?

Camilla

Tuesday 12th of January 2016

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) :)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe