Chocolate Coconut Macaroon Cookies
Vegan and gluten free chocolate and coconut cookie.
Prep Time 10 minutes mins
Cook Time 13 minutes mins
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
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!