Lemon Macaroons (Vegan and Gluten Free)
Yield: 12 small cookies
Lemon Macaroons are a delicious snack that 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 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)
- If you're concerned about possibly gluten, please make sure that your vanilla extract is gluten free. To my knowledge, all pure vanilla extracts are gluten free, but you can confirm on the label.
- 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 deydrate they should firm up a bit though.
Serving: 0g, Calories: 160kcal, Carbohydrates: 8g, Protein: 2g, Fat: 14g, Saturated Fat: 9g, Cholesterol: 0mg, Sodium: 29mg, Potassium: 78mg, Fiber: 2g, Sugar: 5g, Vitamin C: 0.3mg, Calcium: 23mg, Iron: 0.6mg
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