Can maple cardamom vanilla hazelnut macaroons [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is maple cardamom vanilla hazelnut macaroons [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does maple cardamom vanilla hazelnut macaroons [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Maple Cardamom Vanilla Hazelnut Macaroons
[Vegan]

JK By: Jodi Kay

Author Bio

Crowd-pleasing, nourishing, veggie-filled recipes that use adventurous global flavors and simple ingredients. I'm Jodi, author, creator,... Read More

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Maple Cardamom Vanilla Hazelnut Macaroons [Vegan]

These macaroon cookies are simple and the perfect tea accompaniment. They're not insanely sweet, which is a nice change from the usual macaroon flavor profile. Vanilla extract, hazelnut, and maple syrup give these treats a subtle sweetness while chia seeds keep them intact.

Ingredients You Need for Maple Cardamom Vanilla Hazelnut Macaroons [Vegan]

2 cups blanched hazelnuts
3/4 shredded unsweetened coconut
1/2 teaspoon ground cardamom
1/4 teaspoon baking powder
1/8 teaspoon flaky sea salt
2 tablespoons ground chia seeds
1/4 cup coconut oil, melted
1/2 teaspoon natural vanilla extract
1/3 cup pure maple syrup
1 tablespoon warm water

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How to Prepare Maple Cardamom Vanilla Hazelnut Macaroons [Vegan]

Place hazelnuts and coconut in a food processor and blend until finely ground and uniform.
Add cardamom, baking powder, sea salt, and ground chia seeds and pulse until combined. Add melted coconut oil, maple syrup, vanilla, and water and mix until the dough comes together. Tip mixture into a bowl and let chill in the refrigerator for 30 minutes.
Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper.
Using an ice cream scoop or spoon, scoop out portions of the dough and place on the baking sheet. Keep the scoop clean so the dough doesn’t stick.
Bake cookies in the oven until golden brown and firm, 15–20 minutes. Let cool before serving.