What makes these macaroons gluten-free?

Both the Pumpkin Spice and Mocha Chip macaroons are naturally gluten-free, using shredded coconut and ground raw almonds (or almond flour) instead of traditional wheat flour.

Can I substitute the maple syrup in these macaroon recipes?

Yes, the recipe specifically suggests date paste as a great substitute for maple syrup in both the Pumpkin Spice and Mocha Chip macaroons.

Why do the macaroons need to cool in the fridge after baking?

Cooling completely in the fridge after heating is crucial because the macaroons will be quite soft directly out of the oven and need this time to set properly and achieve their desired chewy texture.

What's the best way to store leftover vegan macaroons?

After cooling and setting in the fridge, store these macaroons in an airtight container in the refrigerator to maintain their texture and freshness.

Can I adjust the spice levels in the Pumpkin Spice Macaroons?

Yes, you can certainly adjust the amounts of ginger powder, cinnamon, nutmeg, and cloves to suit your personal preference for a milder or bolder pumpkin spice flavor.

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Vegan Macaroons – 2 Flavors!
[Gluten-Free]

ZL By: Zuzana Fajkusova and Nikki Lefler

Author Bio

Zuzana Fajkusova and Nikki Lefler are Personal Wellness Coaches, authors of The Vegan Weightloss Manifesto,... Read More

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A plate with two types of vegan macaroons: golden pumpkin spice and dark mocha chip, both with a chewy texture, ready to eat.

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Vegan Macaroons – 2 Flavors! [Gluten-Free]

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Ingredients You Need for Vegan Macaroons – 2 Flavors! [Gluten-Free]

Pumpkin Spice Macaroons:

2 cups shredded, raw, unsweetened coconut
1/2 cup ground raw almonds (or almond flour)
1/2 cup maple syrup (date paste is a great substitute)
1 tbsp coconut oil
1/4 cup pumpkin puree
1/2 tsp ginger powder
2 tsp cinnamon
1/4 tsp nutmeg
Dash cloves
1 tsp vanilla extract
1/8 tsp sea salt

Mocha Chip Macaroons:

2 cups shredded, raw, unsweetened coconut
1/4 cup ground raw almonds (or almond flour)
2/3 cup cocoa powder
1/2 cup cacao nibs
1 tbsp instant coffee
2/3 cup maple syrup (or date paste)
2 tbsp coconut oil
1 tsp vanilla extract
1/8 tsp sea salt

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How to Prepare Vegan Macaroons – 2 Flavors! [Gluten-Free]

For the Pumpkin Spice:

Place coconut and spices in a large mixing bowl. Whisk together the agave, pumpkin, vanilla, and oil.
Pour wet ingredients over dry, and mix them all together with hands, till dough is uniformly sticky and clumps together easily. If you need to, add a little more maple syrup.
Scoop in tablespoons onto a lightly greased baking sheet. Set your oven at 325 degrees and bake for twenty minutes—make sure you keep an eye on the macaroon so they are no too dry.
I’d suggest you let them cool completely in a fridge after heating, as they’ll be pretty soft and need to set.

For the Mocha Chip:

Place coconut, almond meal, cocoa powder, coffee, and nibs in a large mixing bowl. Whisk together maple syrup, oil, vanilla, and salt.
Pour wet ingredients over dry, and mix thoroughly, till dough is sticky and clumps together easily. If you need to, add a little more maple syrup.
Set your oven at 325 degrees and bake for twenty minutes—make sure you keep an eye on the macaroon so they are no too dry.
I’d suggest you let them cool completely in a fridge after heating, as they’ll be pretty soft and need to set.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.