Chocolate Coconut Macaroon Cookies
Vegan and gluten free chocolate and coconut cookie.
Ingredients
Wet Ingredients
- 4 tablespoon coconut oil solid not melted
- 3 tablespoon agave syrup or maple syrup
- ¼ cup almond milk unsweetened
- ¼ cup unsweetened apple sauce
Dry Ingredients
- 1 cup buckwheat flour or gluten free flour of choice
- ½ cup oats
- ½ cup unsweetened shredded coconut
- ¼ cup sunflower seeds
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 2 tablespoon cocoa powder
Instructions
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
- Mix the solid coconut oil and agave syrup. Add the almond milk and applesauce and combined.
- Add the buckwheat flour, salt, and baking soda, cocoa powder and mix until smooth.
- Add the oats, sunflower seeds and coconut.
- Drop by tablespoons onto the cookie sheet. Bake at 350 degrees for 10-13 minutes.
- Cool on wire racks. Enjoy!