These vegan macaroons take you to a healthy trip back to Europe. Similar in flavour to the original, these macaroons are egg-free, grain-free, gluten-free and dairy-free. High in calcium thanks to the almonds and sesame seeds and are subtly sweet thanks to the maple syrup. So easy and quick to make these will no doubt be a regular treat in your household. Perfect with a cup of your favourite brew. Enjoy.
- 1 cup almond meal
- 1 cup sesame seeds
- ½ cup tapioca flour
- ½ cup maple syrup
- 1 tablespoon coconut oil (melted)
- pinch salt
Preheat the oven to 180C and line a large baking tray with parchment paper and set aside.
In a large bowl mix all the ingredients until well combined.
Using a tablespoon, scoop a spoonful of mixture and roll into balls. If sticking dampen hands with a little water.
Place all balls onto the baking tray and with the back of a spoon flatten slightly to about 1 cm in thickness.
Take an almond and gently place in the middle of each cookie.
Bake for 20 minutes until just browning and crisp on the outside and soft in the middle.
Allow to cool before devouring.
Allergy Information: Dairy Free, Wheat Free, Gluten Free, Egg Free, Soy Free. Contains Tree Nuts.