Vegan & Gluten-Free Walnut Macaroons

Vegan macaroon recipe from Sweet Potato Soul for alignyo
These vegan and gluten-free walnut macaroons are delicious.
Recipes by Jenne Claiborne

These vegan and gluten-free Walnut Macaroons from Jenné Claiborne of Sweet Potato Soul hit the spot when you want something light and sweet. They also make a great last-minute holiday gift. Simply wrap them up in a festive tin and spread the joy.

Jenné says: “When you make these macaroons you're in for a serious treat. Equal parts crispy, crunchy, and chewy, these have got to be some of the most satisfying cookies I've ever made.” 

Vegan and Gluten-Free Walnut Macaroons

(adapted from The Artful Vegan Cookbook)

Makes 12 small cookies 

  • 2 Tbsp peeled and shredded sweet potato
  • 1/2 cup unsweetened, shredded coconut
  • 1/2 cup walnuts, coarsely chopped
  • 1/4 cup sucanat, or raw cane sugar
  • Pinch of salt
  • 2 Tbsp rice flour or arrowroot flour
  • 1/8 tsp egg replacer
  • 1/8 tsp dark molasses
  • 1 1/2 tsp pure vanilla extract
  • 1 tsp coconut oil
  • 1/4 cup boiling water

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or aluminum foil shiny side down. 

Place the sweet potato, coconut, nuts, sucanat, salt, rice flour (or arrowroot) and egg replacer in a bowl. Using your hands or a fork, toss well, making sure the potato does not lump up. Make a well in the center of the dry ingredients. In the well, place the molasses, vanilla, and coconut oil. Slowly add the boiling water to dissolve the molasses and soften the coconut oil. Still using your hands, mix until all of the ingredients are incorporated.  

Using a spoon, drop about 2 tablespoons of the batter onto the baking sheet for each macaroon. Lightly press them down with the palm of your hand to flatten.  Bake for 20 minutes, or until lightly brown. Let cool on the baking sheet, and then serve.  Store in an airtight container for up to 5 days. 

Note: If you use arrowroot powder instead of rice flour, you may not need the entire ¼ cup of boiling water. Pour it in slowly as to not add too much.

About the Author

Jenne Claiborne

Jenné Claiborne is a health coach, vegan chef and cooking instructor based in New York City. She helps her clients unleash their inner vegan- that vibrant, confident and healthy part of themselves- with delicious, beautiful and nourishing food. On her vegan food blog, Sweet Potato Soul, she shares delicious healthy recipes inspired by her Southern upbringing and world travels. She also has a vegan cooking show on Youtube. Follow Jenné on Facebook, Twitter, Youtube and Pinterest.

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