While some may view an egg sensitivity as a burden, I view it as an opportunity to experiment with something I’ve always been curious about: vegan baking! When I discovered my daughter had an egg sensitivity last year, I started making only baked vegan treats so everyone in the family could enjoy the same things. These vegan macaroons have just the right balance of sweetness and chew–and they’re loaded with tons of tasty coconut!
Further Food Nutritionist Commentary:
By Amy Shapiro, MS, RD, CDN
¼ cup coconut sugar (or brown sugar)
⅓ cup milk alternative (I used unsweetened almond milk, a nut-free alternative works just as well)
1 heaping tablespoon ground flax seeds
1 tablespoon maple syrup
1 teaspoon vanilla
sea salt to taste
1 ½ cups unsweetened shredded coconut
6 tablespoons (3/8 cup) flour (I used gluten-free all-purpose flour, but spelt or wheat are also good!)
- Preheat oven to 350 degrees F.
- In a bowl, mix together brown sugar, almond milk (or other substitute), ground flax seeds, maple syrup, vanilla, and sea salt.
- Mix in coconut and flour.
- Roll and form batter into balls (it will be sticky).
- Place on parchment paper and flatten each ball with a fork.
- Bake for 15 minutes.
I like to dip them, once cooled, in dark chocolate. I use about 4-6 squares and melt them in a little pot. I add about 1 teaspoon of coconut oil to thin the chocolate and then dip away.
Per Cookie: Calories: 93; Total Fat: 6g; Saturated Fat: 5g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 9mg; Potassium: 25mg; Carbohydrate: 8g; Fiber: 2g; Sugar: 5g; Protein: 1g
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