MAKES 8-12 SERVINGS (24 COOKIES)
These fluffy macaroon cookies make a satisfying substitute for the standard sugary version. Add a few dark chocolate chips to create a perfect, homey dessert.
Preparation time: 5 minutes
Total time: 15 minutes
- 1 1/2 cups almond flour
- 1 cup unsweetened finely shredded coconut
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 6 tablespoons avocado oil
- 1/4 cup honey
- 1 egg, beaten
- 1 teaspoon pure vanilla extract
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Combine the almond flour, coconut, salt, and baking soda in a large bowl until well mixed.
In a separate bowl, whisk together the oil, honey, egg, and vanilla.
Mix the wet ingredients into the dry ingredients with a spatula until well combined.
Using a round tablespoon or small ice cream scoop, spoon 1 heaping tablespoon of the dough onto the prepared baking sheet; repeat to make 24 cookies, spacing them 1/2 to 1 inch apart. Distribute any remaining dough among the cookies.
Bake for 7 to 9 minutes, or until the tops are golden brown.
Calories: 104 (Per cookie)
Carbohydrate: 6 g
Vegan Version: Omit the egg and increase oil to 1/2 cup
Chocolate Chip Cookies: Add 1/4 cup (about 1 1/2 ounces) dark chocolate chips (at least 70% cocoa) to the batter before scooping.
Snickerdoodles: Add 1 teaspoon ground cinnamon.
Add other spices likes ground cardamom or essential oils or citrus zest like lemon, orange, or tangerine.
The delectable cookbook companion to the #1 New York Times bestselling Always Hungry?, with over 175 delicious recipes!