No-Bake Chocolate Chip Macaroons Bites
Chocolate Chip Macaroons are vegan, gluten free, refined sugar free and can be made raw. They are a healthier alternative to the traditional macaroon cookie!
Hi everyone! I’m Ashley from Spoonful of Flavor and I am excited to share one of my favorite treats with you today. Have you ever had a macaroon? Have you ever had a chocolate chip macaroon? These little cookies are one of my all-time favorite cookies. They are a great healthier alternative to chocolate chip cookies and I could even argue that they are better than chocolate chip cookies. The combination of ingredients creates a creamy texture and cookie dough flavor. They are baked at a low temperature or can be dehydrated to make them completely raw. Kids and adults love these little cookies and I hope that you will too!
Inspired by one of my first macaroon recipes, these cookies are easy to make and use only a few simple ingredients. I’ll let you in on a little secret that is the best thing about these cookies. You can eat the raw dough! Because these cookies are made with unsweetened coconut, almond flour, maple syrup, coconut oil, vanilla extract and chocolate chips, you don’t have to worry about any raw eggs like you would in standard chocolate chip cookies. And let me tell you, this dough is better than any chocolate chip cookie dough that you have ever tasted.
The coconut oil adds a subtle creamy consistency to the cookies. The maple syrup adds the perfect amount of natural sweet flavor. Don’t forget the chocolate chips because they are the best part!
Here are a few tips for making Chocolate Chip Macaroons:
- You can use regular semi-sweet chocolate chips or use dairy free chocolate chips to make them vegan friendly.
- The cookies will soften slightly at room temperature. Keep them chilled in the refrigerator until just prior to serving. Because you bake these at a lower temperature these cookies will not harden like a standard cookie so chilling is essential.
Chocolate Chip Macaroons
- 1 1/2 cup coconut flakes
- 2/3 cup flour, almond
- 1/4 cup maple syrup, pure
- 3 tablespoon coconut oil
- 1/2 teaspoon vanilla extract
- 3 tablespoon chocolate chips, semisweet
- Preheat oven to 200 degrees F.
- Line a cookie sheet with parchment paper or a silicone baking mat.
- Add the coconut, almond flour, maple syrup, coconut oil and vanilla extract to a food processor. Pulse until well blended and the mixture starts to clump. Gently fold in the chocolate chips with a spoon.
- Using a one inch cookie scoop, pack the mixture into the scoop and place cookie on cookie sheet. Bake in oven for 10 minutes. Turn off oven but leave the cookies inside for 15 additional minutes.
- Remove from oven and let cool completely. Store them in an airtight container in the fridge for up to 10 days.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie
make sure your chocolate chips are dairy free to keep it vegan
Just made these. SOOOOO easy to make and SOOOOO good. I usually try to keep everything naturally sweetened (for diabetic reasons) so eliminated the maple syrup and sub’d with 5 dates (could have used only 3), but since i needed something to bind them, I did a splash of honey (definitely not even 1 teaspoon), which worked. UGH….now I have to make sure not to eat them all, since I really did make them for my little diva daughter.
Hi. Is there a substitute that I could use for the almond flour? My little guy doesn’t so well with it. Thanks!
I’m wondering if coconut flour would work instead of almond flour. I bought a big container of it and need some recipes to work with
These were SO GOOD but I could taste the coconut oil come through. I might try to cut it back next time or maybe the brand I used…? It’s an organic superfood virgin coconut oil from the grocery store. Any suggestions??
You definitely don’t have to use coconut oil if the taste is too strong for you. You can always use avocado oil, or whatever you favorite type of oil is in this macaroon recipe.
A bit too sweet for me and I even skipped the chocolate chips but still tasted great!
I made these last night and they were a huge hit with my little kids and husband. Hubby wont eat regular flour so anything with almond flour I try. I made them exactly as the recipe described but wasn’t sure if I should melt the coconut oil or not? I did melt it but would like to know for future recipes. I also made them bigger because I only got 14 out of the recipe using a regular cookie scoop so I assume these are pretty small if made correctly. Either way, the cook time still worked! Thanks for the recipe!
Awesome recipe! Just curious, Why are these called no bake?
The baking is optional. 🙂