Ridiculously good Vegan Almond Macaroon Cookies are super easy to make with just a handful of ingredients. You’ll love the nutty flavor, the little bit of crunch, the satisfying subtle sweetness and oh, what a gorgeous cookie, dipped in chocolate! Wow your Passover Seder guests with these almond cookies, fall in love with them (they’re also WFPBNO: whole foods, plant-based, no-oil) and make them year round…yes, they’re THAT good!
Chocolate dipped almond macaroons with wholesome ingredients…where have you been hiding all my life? I get it, you’ve been hanging with your besties gluten-free biscotti and sweet potato brownies...but it’s time to step out into the limelight! Delicious almond cookies made with nuts, nut butter and just a touch of natural sweetener from maple syrup are hard to find…but so easy to make. Welcome to prime time, everyone’s going to love you!
Looking for more Healthy Passover Recipes? Discover new and exciting ways to enjoy Kosher for Passover Recipes while maintaining a balanced diet with Vegetarian and Vegan Recipes for Passover.
Ingredients
If you’re tired of all the Passover desserts that are just loaded up with eggs, oil sugar and matzo meal, and you’re ready for an honest to goodness real treat, you have arrived right where you were supposed to. These cookies use no sugar, no oil and no eggs….and they’re also grain-free, incredibly tasty…with perfect texture! Plus, they’re freezer friendly and everyone adores them.
- Nuts: I love the combo of walnuts and almonds…but you could pulse literally any nut into a coarse meal and these macaroons would be divine.
- Nut butter: Almond butter of a drippy consistency is my go-to.
- Maple syrup: These cookies are perfectly sweetened with just a touch of maple syrup….no sugar added.
- Chocolate: Optional…but I say dip those delicious almond macaroons in some decorative chocolate, and then drizzle on a bit more on the tops…for an even more gorgeous cookie.
How to make them
Preheat oven to 325 and line a large rimmed baking sheet with unbleached parchment paper.
Gather almond butter, maple syrup and sea salt in a medium sized mixing bowl.
Use a spatula to stir until everything is well incorporated.
Place walnuts and almonds into the bowl of a food processor, fitted with the “S” blade.
Process for about 20 seconds and then continue to pulse until it turns into a crumbly, coarse meal. Be careful not to overprocess, or it will turn into nut butter.
Stir the nut meal into the wet ingredients.
Continue to mix, pulling up from the bottom until everything is uniform in texture.
Use two spoons to “drop” cookie dough onto prepared pan.
Continue until all batter is used, you will get 24 cookies.
Use damp hands to roll each cookie mound into a round ball, about the size of a golf ball.
OPTIONAL: press one slice (or sliver) of almond into the center of each cookie dough ball.
Bake in preheated 325 oven for 15 minutes.
Transfer to a wire rack to cool completely before decorating or storing.
Chocolate Dip and Drizzle
Dip the bottom of each cookie into melted chocolate.
Let the excess drip off and then turn the cookie upside down onto a piece of parchment on a tray.
Place tray into the refrigerator to harden.
Flip cookies right side up, so they’re resting on the hardened chocolate bottom and then drizzle with remaining melted chocolate.
Debra’s Pro Tips
- Save money: buy walnut pieces, they’re less expensive than whole walnuts and you’re going to pulverize them anyhow!
- Do not overprocess the nuts. There’s a fine line between a crumbly, coarse flour type texture and something gummy that looks more like nut butter.
- Skip the salt if you’re on a low-sodium diet. The cookies will still come out tasting great…I love some salt with my chocolate and my nuts, so I think the small amount really enhances those flavors, and it works well for me.
Storage
- Cool cookies completely before storing or dipping in chocolate.
- If you’ve drizzled with chocolate, flash freeze or refrigerate so the chocolate hardens before storage.
- Use an airtight container. Freezer safe as needed.
- Cookies will last 1 week at room temperature, 2 weeks in the refrigerator or 3 months in the freezer.
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📖 Recipe
Vegan Almond Macaroons dipped in Chocolate
Ingredients
- ¾ cup walnuts
- 1 cup almonds
- ½ cup almond butter
- ¼ cup maple syrup
- ½ teaspoon fine grain sea salt
- ½ cup dark chocolate chips
Instructions
- Preheat oven to 325 and line a rimmed baking sheet with unbleached parchment paper.
- Pour almond butter, maple syrup and sea salt into a bowl and mix with wooden spoon or heavy silicone spatula until well blended.
- Place walnuts and almonds in the bowl of a food processor and process for about 20 seconds. Then continue by pulsing until the mixture of nuts is crumbly, resembling a coarse flour. Do not over process.
- Pour the crumbly, flour-like ground nuts into the wet ingredients and mix until just combined, pulling up the almond butter mixture from the bottom of the bowl.
- Use two teaspoons to drop 24 balls onto prepared baking pan.
- Use wet hands to roll each one into a smooth ball. Press a thin sliver or slice of an almond into the center, on top, if desired.
- Bake for 15 minutes.
- Transfer to a wire rack to cool completely.
- These are delicious as they are. Proceed if you want a chocolate bottom and/or a drizzle of chocolate on the top.
- Melt chocolate in the microwave for 20 seconds, stir, put back in for 20 seconds and stir again. Alternately use the top of a double boiler, with simmering water underneath and stir as it melts, removing once all solid pieces have dissolved.
- Dip the bottom of each cookie into the melted chocolate and then turn upside down so the chocolate side is exposed, onto a plate, platter, baking sheet or whatever flat surface you have that will fit into your refrigerator.
- Refrigerate until the chocolate hardens and then flip over. You can stop now, or use any remaining chocolate to drizzle over the tops. Refrigerate again so the chocolate hardens.
- Store cookies in an airtight container. They'll stay good at room temperature for a week, in the refrigerator for 2 weeks or freeze in appropriate containers for the freezer for 3 months.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Margaret Piershale
These little cookies are fantastic! I doubled the recipe and dipped in melted semisweet chocolate chips. Even the non vegan people loved these cookies. It was all eaten in a week! Time to make more!
Debra Klein
You’re in luck because they freeze beautifully…hide a few cookies in the freezer for yourself!
Marguerite LaDue
These cookies are FABULOUS!!! YUM! I did make one tweak to the recipe – since they were macaroons after all :-)) – I decided to add some fine shredded unsweetened coconut to the processed nut mixture. And chocolate? A must! Thank you Debra.
Debra Klein
I bet that addition of coconut was fabulous…I am allergic to coconut, which is why you never see any type in my recipes.