Chocolate Peppermint Macaroons

Chocolate Peppermint Macaroons - gluten-free, dairy-free and vegan optional - and just in time for the holidays!Cookies are one of my absolute favorite things to make, especially at the holidays. With Christmas lights twinkling in the background, and a fresh batch of cookies in the oven, I’m probably at my happiest.

But since there’s only two of us in the house, baking batch after batch of cookie is surely not good for the waistline. Which is why, when I found out about the Great Food Blogger Cookie Swap, I jumped at the chance to bake to my heart’s content.

This cookie swap is something special. Hundreds of bloggers from across the internet sign up, donate $5 and then get matched with three other bloggers and bake them each a dozen cookies. Together, we raised over $13,000 for Cookies for Kids’ Cancer!

Chocolate Peppermint Macaroons - gluten-free, dairy-free and vegan optional - and just in time for the holidays!

What I loved most about the cookie swap, besides meeting a bunch of new bloggers, is that we were able to be matched with ladies with similar food sensitivities to us. So I knew, that when those three packages came in the mail, I’d be able to enjoy them and not worry about feeling sick. Plus, I’d be getting cookie inspiration for myself!

Here’s what I was sent:

For my cookies, I chose a simple recipe, that had limited ingredients and I knew would suit most food allergies. I also wanted to make sure they were festive, with classic holiday flavors. Peppermint immediately pops into my mind when I dream of the holidays, and paired with chocolate? Oh my.

So today, my cookie loving friends, we have the perfect holiday cookie that’s made with only 8 ingredients and tastes simply divine.

Happy holiday baking!

Chocolate Peppermint Macaroons

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Yield: 6 dozen

Ingredients

  • 3 1/2 cups unsweetened shredded coconut
  • 1/2 cup cooked quinoa
  • 1 cup almond flour
  • 1/2 cup cocoa powder
  • 1/4 teaspoons salt
  • 1/2 cup coconut oil
  • 1/2 cup cashew butter
  • 3/4 cup honey
  • 1/2 teaspoon peppermint extract
  • Chocolate chips (for topping, optional)

Instructions

  1. Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper and set aside.
  2. Mix dry ingredients in a large mixing bowl and set aside.
  3. Melt wet ingredients in a small saucepan, and pour over the dry ingredients. Mix to form a sticky dough.
  4. Using an ice cream scoop or melon baller, form the dough into little domes. If they feel like they're falling apart a little, press them together with your hands. Repeat until no dough remains.
  5. Bake on the center rack for 18 minutes, until the cookies are slightly browned. Remove and cool on a wire rack.
  6. If using, melt chocolate chips either in the microwave or on a double boiler. Using a spoon, drizzle the chocolate over the cookies.

Notes

If you don't want to use quinoa, simply replace the 1/2 cup quinoa with an additional 1/2 cup coconut.

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About Queen of Quinoa

Alyssa Rimmer is the quinoa obsessed girl behind the gluten-free blog, the Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients, and seeks to encourage the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. After struggling with stomach issues throughout her college years, Alyssa decided enough was enough and took her health into her own hands. She started by removing gluten from her diet and hasn’t looked back since. Two happy years have passed and her stomach issues have practically disappeared. Living gluten-free has also helped her to truly discover her passion for cooking and she has embraced her new lifestyle with open arms. With the Queen of Quinoa, Alyssa shares her gluten-free recipes, many of which are focused on the superfood quinoa, and discusses her journey to living a more fulfilled and healthy life. She now also cooks refined sugar-free and although not all her of recipes are vegan, she has loved learning and experimenting with vegan baking. She lives in Burlington, Vermont where she is surrounded by fresh, local produce and is always inspired by the fabulous seasonal ingredients that make this state so special. She is excited to share her recipes with you, as she helps to uncover the amazing world of quinoa.
This entry was posted in Allergy Friendly, Cookies, Corn-Free, Dairy-Free, Desserts, Egg-free, Events, Gluten-free, Holidays, Quinoa, Recipe Index, Refined Sugar-Free, Soy-Free and tagged , , . Bookmark the permalink.

11 Responses to Chocolate Peppermint Macaroons

  1. These are my new favorite cookies! Thank you for sending me a package of them….they didn’t even last an hour after they arrived. Dee-Lish!
    Wendy | Around My Family Table recently posted..Orange Cranberry Sugar Cookies {Gluten & Dairy Free}My Profile

  2. LOVE the substitution for quinoa on this one! I mean, I love quinoa, but right now my candida cleanse does not allow it. I am going to be making these cookies tonight, with the added coconut and minus the honey (darn candida!). I have been craving a new candida friendly cookie SO bad!
    Brandy Oswald @ A Mindful Mantra recently posted..Doing Something I Should Have Done Years Ago – oh and making Whipped Coconut Moisturizer!My Profile

  3. So psyched to have this recipe! This is the first macaroon that I’ve LOVED and I can’t wait to make them for (myself and) the people I love. Thanks, Alyssa!
    Jacqueline Raposo recently posted..{gluten-free, vegan} Dark Chocolate Lace Cookies for The Great Food Blogger Cookie SwapMy Profile

  4. Shawna says:

    I was so excited about this recipe, and it does taste delicious! But I’m wondering about the cook time? I cooked mine at 300 and they burned at the 9 minute mark :(

    • Oh no! I’m sorry to hear that Shawna. Do you have an oven thermometer? I’m wondering if perhaps your oven runs hot. I have also found that cooking in an electric vs. gas stove sometimes makes a difference. I’d suggest just cooking them for less time. Since there aren’t any eggs in them, you’re really just trying to firm them up. Hope that helps – I’m glad you thought they tasted yummy :)

  5. teri s says:

    I recently found your blog and am so excited! I L-O-V-E Quinoa. My one gripe is that sometimes, actually at least once per meal of quinoa, I will have a crr–r-r-r-r-runch when eating it. I thoroughly rinse (For quite a while) before cooking. What am I doing wrong? It’s the one thing that keeps me from using it daily!!!

  6. Doree says:

    Just pinned these! Can’t wait to make them =) – Doree

  7. Pingback: The 2013 Great Food Blogger Cookie Swap Round Up Part 2 | the little kitchen

  8. Pingback: Healthy Desserts - Healthy Dessert Recipes

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