Flaxseeds stand in for the egg whites in this recipe, while garbanzo bean flour helps to bind them. The result is a flawless macaroon that is egg-, dairy-, and gluten-free!
- 2 tablespoons golden flaxseeds
- ¼ cup plus 1 tablespoon filtered or spring water
- 1 ⅓ cups raw unsweetened shredded dried coconut
- ½ cup plus 2 tablespoons brown sugar, sucanat or maple sugar
- 2 tablespoons garbanzo (chickpea) flour
- ⅛ teaspoon sea salt
- 1 ¼ teaspoons vanilla extract
- 2 tablespoons nondairy milk
- Preheat the oven to 325 degrees F. Line a large baking sheet with unbleached parchment paper.
- Put the flaxseeds in a high-performance blender or grain mill, and process into a very fine flour. Transfer to a small bowl. Stir in the water and whisk vigorously to combine. Let the flaxseed mixture stand for 10 minutes while prepping the rest of the ingredients.
- Put the coconut, sugar, garbanzo flour, and salt in a large bowl, and stir with a dry whisk to combine. Add the flaxseed mixture, vanilla extract, and nondairy milk, and stir until well blended.
- For each cookie, drop 1 heaping tablespoonful of the dough onto the lined baking sheet, with a cookie scoop or rounded spoon, spacing them about 1 inch apart. Flatten each macaroon slightly using a flat spatula.
- Bake for 15 minutes. Decrease the temperature to 300 degrees F and bake for 12 to 15 minutes, or until slightly golden brown.
- Put the baking sheet on a wire rack. Let the cookies cool on the baking sheet for 5 minutes before transferring to a serving platter to cool completely. Stored in an airtight container in the refrigerator, the cookies will keep for 4 days.