Yield: 12 cookies
Cranberry Macaroons are a delicious cookie for any time of the year! They are vegan, gluten free and can be made raw. A healthier alternative to the traditional macaroon!
Preheat oven to 200 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat. Add the coconut, almond flour, maple syrup, coconut oil, vanilla extract and sea salt to a food processor. Pulse until well blended and the mixture starts to clump. Add the cranberries and pulse three or four times. 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)
- 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 because they are meant to be (almost) raw. When you slow bake or dehydrate they should firm up a bit though.
Calories: 327kcal, Carbohydrates: 16g, Protein: 4g, Fat: 29g, Saturated Fat: 20g, Cholesterol: 0mg, Sodium: 35mg, Potassium: 175mg, Fiber: 6g, Sugar: 8g, Vitamin C: 0.4mg, Calcium: 43mg, Iron: 1.5mg
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