Chocolate Macaroons are a healthy cookie that you will love! They are made with a few simple ingredients and are gluten free, dairy free, vegan and raw!
Hi, my name is Ashley and I am a chocoholic. I can’t resist, I love any and all chocolate. Dark chocolate is my favorite and if you add coconut, salt or crunchy nuts then I love it even more. The best part about chocolate is that you don’t really need a lot of it to satisfy a craving. Even though I love chocolate, I try to make healthier choices whenever possible. I love raw coconut macaroons because they are easy to make with a few simple ingredients and the flavor options are endless. Chocolate macaroons are made with cocoa powder and a few additional ingredients. They are gluten free, dairy free, vegan and can be made raw. They are sweet and full of chocolate flavor.
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I know what you are thinking – cookies can’t be healthy and delicious. Yes, they can! Make a batch at the beginning of the week, store them in your refrigerator and snack on them during the week. One little cookie is enough to satisfy your craving for something chocolate and sweet.
1 - 2 tablespoons unsweetened or raw cocoa powder*
1/2 teaspoon pure vanilla extract
1/8 teaspoon sea salt
Preheat oven to 200 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat. Add all of the ingredients to a food processor. Pulse until well blended and the mixture starts to clump. Using a one inch cookie scoop, pack the mixture into the scoop and place cookie on cookie sheet. Bake in oven for 10 minutes. Turn off oven but leave the cookies inside for 15 additional minutes. Remove from oven and let cool completely. Store them in an airtight container in the refrigerator for up to 10 days. (see notes for completely raw version)
*I prefer to use 2 tablespoons cocoa powder for rich chocolate flavor.
**To make these raw, rather than baking them in the oven, dehydrate them for 8 hours on 110 degrees.
These cookies are soft. They do not firm up like a standard cookie when baked because they are meant to be (almost) raw. When you slow bake or dehydrate they should firm up a bit though. Chilling them in the fridge is a necessary step that will help maintain the delicate cookie texture.