We had a busy weekend, a latke party with friends, then the knitters came over to my house last night for a crazy fun pot luck which included piano ramblings, singing, and even banjo playing! I’m recovering today, and getting ready to make cookies with the kids, so in lieu of a “real” post, here’s the recipe I’m collecting ingredients for:
Chocolate Chip Macaroons
These quick and easy maracoons make fun holiday cookies, they’re vegan too!
Ingredients
DRY
6 cups unsweetened coconut flakes
3/4 cup whole wheat pastry Flour
1/2 teaspoon sea salt
WET
3/4 cup brown rice syrup (honey would work too, but would make a much sweeter cookie)
1/2 cup maple syrup
2 1/2 teaspoons almond extract
1 cup water, a little more if mixture seems to dry
1 3/4 cups dairy-free semi-sweet chocolate chips
Preheat oven to 350 degrees
Brush baking sheet with oil, or use parchment paper.
Combine Dry ingredients in a large bowl. In a small bowl, mix the wet ingredients in a small bowl and add to dry. Mix well. Add chocolate chips and stir to combine.
Use a melon ball scoop or small ice cream scoop or your hands to make small (1 1/2″) balls on your cookie sheet. Bake until tops and bottoms of cookies are golden brown.
Cool completely before enjoying or storing.
Related posts:
