Power Macaroons

When I was first introduced to AquaFaba as an egg substitute, the first thought I had was…MACAROONS! Of course I packed them full of additional goodies including hemp hearts, flax seed, and cacao nibs. In no way do these lil’ gems compare to what you’d find in France, BUT they do make for a super handy grab&go energy bite. They also seemed to be a hit at the cabin with the fam-jam (most likely my sister – love you, Shannon!). Crispy outside, chewy centre, & not too sweet – works for me!

The word is still out on the health benefits of AquaFaba as it’s such a new ‘food’. When using AquaFaba in cooking, it’s probably worth buying organic chickpeas (or other beans) as this may limit in addition to any unhealthy byproducts that are produced during processing & canning. Also look for “Non BPA Lining” printed on the label of the can. Using dried chickpeas and soaking them may also be a healthier alternative to canned AquaFaba.

Power Macaroons
Cuisine: *plant based + gluten free
Servings: 40 macaroons
Author: thecrimsonsink
Ingredients
Power Macaroons
  • 1/2 cup almond flour
  • 2 cups unsweetened shredded coconut
  • 2/3 cup pure maple syrup
  • 2 tbsp coconut oil, melted
  • 1/2 cup hemp hearts
  • 1/2 cup whole or ground flax seed
  • 1/3 cup cacao nibs
  • 1/2 cup aquafaba
  • 1&1/2 tsp pure vanilla
  • 1 tbsp arrowroot powder
  • 1/2 tsp sea salt
Instructions
  1. In a bowl, add the almond flour, shredded coconut, maple syrup, and coconut oil. Fold well until combined. Set aside.


  2. In a high speed blender, add the aquafaba, vanilla, arrowroot powder, and sea salt. Blend on high until frothy - 1-2mins.


  3. Add the aquafaba mixture to the almond flour mixture along with the hemp hearts, flax see, and cacao nibs. Fold until combined.


  4. Preheat the oven to 350*F.


  5. Line a baking sheet with parchment paper. Scoop out about 1tbsp of the macaroon cookie mixture pressing against the side of the bowl as you go. Use a cookie scoop if you have one. Drop the cookies onto the sheet about 1inch apart.


  6. Bake for 12-15mins until the bottoms begin to turn golden, then *broil another 2-3mins on high until the tops begin turning golden.


  7. Remove from the oven and allow to completely cool.


  8. These cookies store well in the refrigerator - they get nice & chewy.

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