Blueberry Macaroons (Gluten Free Egg Free Dairy Free Vegan

• Vegan
• Gluten free

• Produce

  • 3/4 cup Blueberries, frozen

• Condiments

  • 1 tbsp Maple syrup

• Baking & Spices

  • 1 cup Allergy dark chocolate chips
  • 1/2 cup Gluten free oat flour
  • 1 pinch Salt

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 1 cup Coconut, packed unsweetened

Found on petiteallergytreats.com

Description

Ingredients

• 1 cup packed unsweetened shredded coconut (I used large flakes)
• ½ cup gluten free oat flour
• ¾ cup frozen blueberries (thawed)
• 1-2Tbsp maple syrup
• 2 Tbsp coconut oil (melted)
• pinch of salt
• 1 cup allergy dark chocolate chips (I use enjoy life)

Directions

• Combine all ingredients into a high power blender or food processor.
• Blend until combined with a few chunks of coconut remaining, about 3 minutes. Chill in refrigerator 15 minutes to firm up.
• Use a cookie scoop form balls. Place in freezer if coating in chocolate.
• Heat chocolate in microwave until just melted. Dip macaroons and place on parchment paper lined baking sheet to dry.