These cookies are addictive! They’re so good that you might not believe that they’re gluten-free, wheat-free, soy-free, dairy-free, raw,* and all around pretty good for you.

They’re also very rich and very sweet from the agave and maple, so one seems to be enough to satisfy any sweet tooth. I blogged a few days ago about the benefits of raw foods, so I wanted to give you my favorite raw dessert. Heads up, though, they do contain a decent amount of (natural) sugar, so try keep your addiction at bay 🙂

Raw almonds and flax seeds have long been considered super foods and are full of healthy fats, proteins, and countless other nutrients. The dark maple syrup adds a rich flavor, texture and more nutrients, while the coconut flakes and butter seal the deal with easily digestible and super healthy medium-chain fatty acids and lots of other good-for-you properties.

Raw Almond & Vanilla Macaroons
Prep Time: 15 min
Total Time: 10-12 hours
Yields 12-15 cookies

(A food dehydrator and 10-12 cup food processor are needed for this recipe.)

Ingredients:

• ¼ cup raw organic almonds
• 2 cups shredded raw organic coconut (no preservatives added)
• ¼ cup organic coconut butter (aka coconut oil)
• ¼ cup organic ground flaxseed
• ¼ cup raw organic agave nectar
• ¼ cup organic maple syrup (Grade B if available)
• ¼ teaspoon organic vanilla extract
• ¼ teaspoon organic almond extract
• ¼ teaspoon sea salt

Recipe:
Pulse the almonds in your food processor until medium to finely chopped, about 15 pulses. Add rest of the ingredients in the order listed above to the food processor (so the extracts and salt are sprinkled on top) and run the food processor about 30 seconds until everything is well combine. You may also need to pulse the mixture a few times. Mix until if starts to form a ball and pull away easily from the sides of the food processor. Use a tablespoon to scoop mixture and form into balls with your fingers. Dehydrate at 115-118º for 10-12 hours. Let stand an hour after dehydrated before eating. Your raw macaroons can be kept in an airtight container in the refrigerator for up to four weeks.

*Maple syrup technically isn’t raw as it’s heated in the extraction process. It’s still often used in raw food preparation and recipes because of it’s high levels of vitamins and other nutrients, flavor and texture.

Some Random Tidbits:

• Coconut oil and coconut butter are the same thing, coconut butter will turn into oil at about 75ºF. So, on a warm day in the summer you might have oil, while in the colder months it will be solid. The recipe works the same with either. It also has a really high flash point, around 350ºF, making it perfect for sauteing and frying. Even more random – it’s a great body moisturizer and will keep frizzy hair tamed.
• Maple syrup is graded on color and flavor, so B is just a richer, more dense syrup. It had nothing to do with the quality.

Raw Almond & Vanilla Macaroons

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• Author: Elizabeth Rider
• Prep Time: 15 minutes
• Total Time: 10-12 hours
• Yield: 12-15 cookies

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Ingredients

Units USM

• 1/4 cup raw organic almonds
• 2 cups shredded raw organic coconut (no preservatives added)
• 1/4 cup organic coconut butter (aka coconut oil)
• 1/4 cup organic ground flaxseed
• 1/4 cup raw organic agave nectar
• 1/4 cup organic maple syrup (Grade B if available)
• 1/4 teaspoon organic vanilla extract
• 1/4 teaspoon organic almond extract
• 1/4 teaspoon sea salt

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Instructions

Pulse the almonds in your food processor until medium to finely chopped, about 15 pulses. Add rest of the ingredients in the order listed above to the food processor (so the extracts and salt are sprinkled on top) and run the food processor about 30 seconds until everything is well combine. You may also need to pulse the mixture a few times. Mix until if starts to form a ball and pull away easily from the sides of the food processor. Use a tablespoon to scoop mixture and form into balls with your fingers. Dehydrate at 115-118º for 10-12 hours. Let stand an hour after dehydrated before eating. Your raw macaroons can be kept in an airtight container in the refrigerator for up to four weeks.

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Notes

Maple syrup technically isn’t raw as it’s heated in the extraction process. It’s still often used in raw food preparation and recipes because of it’s high levels of vitamins and other nutrients, flavor and texture.

Coconut oil and coconut butter are the same thing, coconut butter will turn into oil at about 75ºF. So, on a warm day in the summer you might have oil, while in the colder months it will be solid. The recipe works the same with either. It also has a really high flash point, around 350ºF, making it perfect for sauteing and frying. Even more random – it’s a great body moisturizer and will keep frizzy hair tamed.

Maple syrup is graded on color and flavor, so B is just a richer, more dense syrup. It had nothing to do with the quality.