Vegan and gluten free peanut butter macaroons
This are cookies for the peanut butter lover! I used organic peanut butter with no added oils, sugar or fillers. Just natural crunchy peanut butter. The recipe is super simple, just throw the ingredients together and it took about 20 minutes to bake.
I decided to drizzle some chocolate sauce on the macaroons, but that is totally up to you. After finished just store them in the fridge and take them out when it is time to indulge. Enjoy!
1/3 cup buckwheat flour
2 1/2 cup unsweetened shredded coconut flakes
1/2 cup peanut butter (unsweetened)
3/4 cup coconut milk/cream
1 tsp vanilla extract
1/2 cup coconut sugar
pinch of salt
3 tbsp coconut oil
2 tbsp raw cacao (more if you want stronger chocolate flavour)
1 tbsp maple syrup
pinch of cinnamon and salt
Preheat the oven to 350 F or 180 C. Line a baking sheet with parchment paper. In a large bowl mix all the ingredients together.
Scoop 1 tbsp of batter onto the parchment paper. Bake for 15-20 minutes.
When they are baked and cooled, make the chocolate sauce. Melt the coconut oil and add the rest of the ingredients and drizzle the sauce over the macaroons.