Crunchy Chewy Flax Almond Macaroons Egg Free
Delight in the perfect balance of textures with these Crunchy Chewy Flax Almond Macaroons—an egg-free treat that's as wholesome as it is indulgent. Crafted with nutrient-rich almond flour, unsweetened shredded coconut, and a clever flaxseed "egg" substitute, these macaroons are naturally gluten-free, dairy-free, and perfect for those seeking a healthier dessert option. Sweetened with pure maple syrup and enhanced with a touch of vanilla, each bite boasts a satisfying combination of crunch and chewiness. Optionally, elevate them with a drizzle or dip of dark chocolate for a decadent finish. Ready in just 35 minutes, these easy-to-make macaroons are ideal for gifting, snacking, or as a guilt-free after-dinner delight.
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Recipe Information
Ingredients
- 2 tablespoons Ground flaxseed (flaxseed meal)
- 6 tablespoons Water
- 1 cup Almond flour
- 1.5 cups Unsweetened shredded coconut
- 0.5 cup Maple syrup
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.25 cup Dark chocolate chips (optional, for drizzling or dipping)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small bowl, combine the ground flaxseed and water. Stir well and let it sit for 5-10 minutes until it thickens into a gel-like consistency. This will act as the egg substitute in the recipe.
In a large mixing bowl, combine almond flour, shredded coconut, and salt. Stir to evenly mix the dry ingredients.
Add the thickened flaxseed mixture, maple syrup, and vanilla extract to the dry ingredients. Stir until the mixture comes together into a sticky dough.
Using a tablespoon or small cookie scoop, form the dough into 12 even-sized rounded mounds and place them on the lined baking sheet, spacing them about 1 inch apart.
Bake in the preheated oven for 18-20 minutes, or until the macaroons are golden brown on the edges and slightly firm to the touch.
Remove from the oven and allow the macaroons to cool completely on the baking sheet. They will firm up as they cool.
If desired, melt the dark chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between intervals, until smooth. Drizzle the melted chocolate over the cooled macaroons or dip the bottoms into the chocolate.
Let the chocolate set before serving. Store macaroons in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 47 mg | 2% | |
| Total Carbohydrate | 15.9 g | 6% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 11.7 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 152 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
