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

  • Author: Camilla
  • Prep Time: 5 mins
  • Cook Time: 24 mins
  • Total Time: 29 mins
  • Yield: 32 1x



  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.


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


  • 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
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