Vegan Gluten-Free Passover Macaroon Cup or Cookie

Vegan Gluten-Free Passover Macaroon Cup or Cookie

I started out making coconut muffins but ended up with a coconut macaroon cookie cup.   I have no idea why the muffins collapsed and a depression occurred but quick thinking saved the day.  I decided to add ice cream to the muffin cup.  The ice cream is vegan gluten-free and I bought it at Trader Joe’s, called Soy Creamy Cherry Chocolate Chip.  The vanilla version is just as tasty.

This recipe is also good if you would prefer cookies instead of muffins and they taste just like Passover Macaroon Cookies.

 

Vegan Gluten-Free Passover Macaroon Dessert Cups or Cookies.

1 ¼ cups Gluten-Free All Purpose flour

1 ½ tsp. baking power

½ tsp. baking soda

¼ tsp. salt

½ cup So Delicious (I have tried others and this brand taste the best) coconut milk

1 cup sugar

1/3 cup coconut oil

½ cup chunky applesauce

1 tsp. vanilla extract

½ cup coconut flakes

 

Preheat oven to 350 degrees F. and grease a 6 section muffin pan.

In a medium pot, add the milk, coconut oil and warm over medium heat until the oil melts.  Remove from heat and add the sugar, and stir until it has melted.  Add the applesauce, vanilla extract and stir to combine.

In separate bowl mix the rest of the ingredients and then pour the warm mixture over it and stir to combine.  The mixture will be sticky.

Fill each muffin cup evenly and then bake for 10 minutes.  Cool in muffin tin and then refrigerate.  When ready to serve add a scoop of ice cream and sit back and enjoy.

 

In the next few blogs I will turn my attention to hearty meals.  We can’t live on dessert alone!  I have recipes for pasta, stews and breakfast foods.  Just because we are gluten-free does not mean we don’t eat Just as well as the “others” or even better.

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Filed under: veganstylist

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