These babies are so delish and nutritious too – what more can you ask for in a treat?
They are traditionally called macaroons, but I’ve revamped them a bit for those of us who are not big fans of shredded coconut. For me it’s the texture of shredded coconut. And I feel like I need to spend too much time chewing something that’s not all that tasty (the shreds).
I got this recipe from my friend Annie who calls them Annie’s Fabulous Macaroons -and baby, they are fabulous. They are also very easy. I consider them a health food – just look at the ingredients and try to argue with me.
Fabulous Gluten-Free & Vegan Macaroons
2/3 cup of agave syrup or maple syrup
1/4 cup of vegan butter (Earth Balance or Coconut Oil)
5 tbsp of unsweetened cocoa powder or raw cacao powder
1/2 cup of almond butter or cashew butter
1 cup of gluten-free oats or 1 1/4 cup quinoa flakes
1 tsp of vanilla
Combine the butter, agave, and cocoa over medium heat in a medium-sized saucepan. Bring to a boil and let boil for three minutes (stirring to prevent the mixture from sticking to the bottom of the saucepan).
Remove from heat and stir in the remaining ingredients. Drop heaping tablespoons onto parchment paper and chill for 60 minutes to set. If you (really, really, really) want to eat them sooner (I do, I do, I do) put them in the freezer to set.
Annie uses butter or canola oil where I used vegan butter.
Annie (being a lover of shredded coconut) uses 2/3 cup of rolled oats and 1/3 cup of coconut.
This recipe makes 16 macaroons. I have tried doubling the recipe (for obvious reasons) and they just don’t set the same.