Gluten-Free Carrot Macaroons

Happy Sweet-Tooth Friday!  This is Christine with a special gluten-free edition of STF. You’re going to love this simple recipe for vegan macaroons made with carrots!

[christine baking photo]When I last checked in with you guys I had just decided to eliminate meat from my home cooking.  I made a list of this week’s dinner menu with a lot of my NMA favorites like smoky black bean burritos, lentil sloppy joes, and sweet potato chickpea curry.  These are my tried and true meals- the ones that never leave me poking around my plate wishing for chicken.  I also hit up my local library and couldn’t resist a couple more vegetarian cookbooks.

I checked out one called The Oats, Peas, Beans & Barley Cookbook by Edith Young Cottrell.  What a delightful little book!  Maybe you’ve heard of it— it’s been around since the early 70’s!  My copy has library due dates stamped in it from 1984!  Of course nowadays I just swipe my keychain library card with its barcode and self checkout the books!

The author puts a lot of emphasis on whole foods, urging you to avoid foods that have nutrition lost in processing, and seek out those with their natural balance of nutrients intact.  Some of the nutrition facts are a bit out of date in their focus on protein and many soy-centric recipes.  However, there are soy recipes I’ve never seen before, like how to make your own tofu, soy milk, soy sour cream and whipped topping!  Even homemade wheat tempeh!  Though these certainly don’t have a place in my daily diet, it is really cool to know that there is a way around all the processed and prepackaged convenience food.

For now, I’ve got a couple of the recipes on my list like Lentil-Oat Waffles, Split Pea ‘Golden’ Nuggets, and Bulgar Chickpea Patties.  I checked out this book for my personal dinner planning, but I was totally psyched when I came to the dessert section.  Tons of low sugar, naturally vegan recipes!  It was love at first sight when I read the recipe for “Golden Macaroons,” made golden of course by carrots.  Why didn’t I think of that?!

For my version, I decided to go gluten-free because the flour was already playing second fiddle to the coconut and carrot.  Macaroons don’t need a delicate cake-like crumb from wheat.  If you’ve been avoiding rice flour because of its gritty reputation, this is the recipe you gotta try!  These little heavenly nuggets just melt in your mouth.  I made them with white rice flour that I had left over from a cake order, but I think they’d be even better with brown rice flour.

[six macaroons photo]

I couldn’t get my hands on unsweetened coconut flakes (anybody seen it?) so I cut out the rest of the sugar called for in the original recipe.  In the end I did add just a smidge of agave nectar to help keep the balls together.

Here’s my version:

Vegan Gluten-Free Carrot Macaroons

1 packed cup grated raw carrots (1-2 medium sized carrots)
1/4 cup water
1/2 cup canola oil
2 cups coconut flakes
3/4 cup rice flour
1/2 tsp salt
1 tsp alcohol-free vanilla extract
2 tbs agave nectar

optional garnish: 1 handful semisweet chocolate chips, melted.  I use Tropical Source brand which are vegan and gluten-free.

Preheat the oven to 350 degrees.
Mix all the ingredients together except for the chocolate in a large bowl.
Lightly grease a cookie sheet.  Wash your hands and pat the mixture into 24 balls, slightly smaller than golfballs.
Place balls on pan 2 inches apart and bake for 30 minutes, rotating once.  Use a spatula to remove the macaroons from the pan.
If desired, drizzle melted chocolate over the macaroons with a fork.

These carrot macaroons are just divine!  There’s a decent amount of oil in them (about 1 tsp per macaroon) so they are definitely a treat.  But for people with celiac disease, this treat is well-deserved!  These macaroons do backflips over your standard vegan gluten-free desserts.  Heck, I’ll say it:  They’re better than regular macaroons!  The carrot adds a really nice subtle flavor that goes naturally with the coconut.  And the gorgeous color is perfect to welcome in the new season.

[four macaroons photo]

I hope you give this simple stir-together recipe a try.  I’d also like to hear from anyone else about their experiences with The Oats, Peas, Beans, and Barley Cookbook.  Any longtime vegetarians have this on their shelf?  Have any of you actually made your own soy milk?  I’ll keep you updated with my experiments.

Until next week,
Stay Sweet!

xoxo Christine



Dig this post?
Spread the word!

Keep in touch:

Everything that Might Be Missing from Your Plant-Based Diet (and Nothing Else!)

complementI believe that plant-based is the healthiest way you can eat -- both for how you feel and perform in the short term, and for long-term health. But there are a few nutrients that are hard to get from plants, and I didn't want to take a whole multivitamin with so much extra that I'm already getting from my food. That's why I created Complement Plus, the perfect nutrient formula for plant-based athletes.

Complement Plus brings together, in one place, the essential nutrients that are missing from a reasonably diverse, whole food plant-based diet:
  • B12
  • D3
  • DHA/EPA Omega-3s
  • K2
  • Minerals like zinc, iodine, and selenium
It's everything that might be missing from your plant-based diet, with nothing extra. Click here to learn more.



    question – do you think i would be able to swap coconut flour in, instead of rice flour? or do you think that would change the consistency too much?

    • Thanks allijag! I’ve never used coconut flour before but I imagine it would work since we don’t need the structure of gluten from wheat flour. I also bet the taste of coconut flour would fit right in; I think using another flour like chickpea would have too strong a taste.

  2. Those are adorable, I must try them1
    .-= meatlessmama´s last blog ..Dehydrating Vegetables and The Dirty Dozen =-.

  3. I feel like I have seen unsweetened coconut flaked at Whole Foods…hmm may have to double check next time I am there.
    .-= Jennifer´s last blog ..How 17 miles turned to 19 =-.

  4. Fabulous post! Great recipe you came up with!

  5. Yum Yum Yum Yum! I need to go buy some rice flour, today!
    .-= Robin´s last blog ..Running Dreams =-.

  6. I’m so making these asap. I usually get my unsweetened coconut at Safeway or in bulk at the natural food store.

  7. Those look delicious, and super cute! I like that there are no crazy ingredients in them too 🙂
    .-= Allison (Eat Clean Live Green)´s last blog ..Catching Up! =-.

  8. These look so good! I’ve got unsweetened organic shredded coconut in my fridge, I found it at Wegmans in their Nature’s Market section. I’ve seen it other health food stores too so it does exist! But if using sweetened coconut means you can leave out other sugar I think it might be worth it!

    I think I missed your last post but I wanted to say that cutting out meat at home was our first step to vegetarianism as well! Even fewer meatless meals make an impact on your health and the environment, way to go!
    .-= Alison´s last blog ..One Armed Carrot Jokes =-.

  9. I LOVE macaroons!!! Great recipe. I’m drooling and it’s not even 8am. Also, the new blog header looks great!
    .-= Mel @ She Runs Brooklyn´s last blog ..Back in the Run Game: Week 1 =-.

  10. Thanks everybody for your comments! My neighborhood gourmet grocery store didn’t have the unsweetened coconut like I expected, so I think I will take the trek to the natural grocery store since this unsweetened coconut does exist! I’d prefer to control the sweetness and use unrefined sugar, maybe even all agave nectar. If you make these with unsweetened coconut, start with a 1/3 cup of sweetener and use up to 1/2 cup. I increased the rice flour to compensate for the lack of bulk from the sugar, so if you use dry sweetener you should reduce the flour by 1/4 cup or so. If you use liquid sweetener you may have to add more flour.

    Good luck and enjoy! I made these on Thursday and only have ONE left!

  11. Hi, BLB. These look great to me but I don’t think your dear ‘ol dad will eat them (but I’m going to try anyway). I’d be grateful if you could come up with some recipes for cookies (or other easy treats)I can make (and freeze) for him so he’ll forever ditch the “Little Debbie” cakes! It would need to be close to a “regular” kind of cookie or dessert. He doesn’t like muffins, biscuits, coconut, almond flavor or nuts! I’ve not been able to come up with a healthy sweet treat he really liked and I’ve always considered myself a good baker. Any ideas you can pass to me are apprecited!

  12. I absolutely LOVE the new layout, by the way! It looks awesome, and I especially like the tagline you added. 😀
    .-= Sarah (Running to Slow Things Down)´s last blog ..Pre-Race Nerves =-.

  13. I made these today for my husband’s birthday party as a better alternative for those of us who won’t eat cake. They were a HIT! I didn’t even sneak a bite of my daughter’s cake like I normally do because I loved these so much. Thanks for the recipe.
    .-= Robin´s last blog ..Running Dreams =-.

  14. Robin, I’m so happy you made them and enjoyed them! Honestly nothing makes me happier! Thanks

  15. Ooh! Any chance you can pass along that recipe for vegan sour cream? I’ve been looking for a decent swap for quite some time, and none I’ve tried have made the cut.

    These look awesome, btw; the carrot is a great idea. I buy unsweetened coconut flakes at Whole Foods. They even have a reduced-fat variety with 40% less fat than average (yet still all-natural!).
    .-= Amber Shea (Almost Vegan)´s last blog ..Almost vegan in France III =-.

  16. Hey Amber,
    The soy sour cream recipe was in the Oats, Peas, Beans and Barley cookbook by Edith Young Cottrell. (There’s a link to amazon in the post if you’re interested.) Unfortunately I had checked the book out from the library so I don’t have it anymore! If you end up tracking it down, I’d love to hear how it compares to the store brand!

  17. I’m having a dinner party tomorrow night and definitely think these might make the list…depends on how much time I have tonight to shop/prepare/etc. These look AMAZING!
    .-= Jamie Walker´s last blog ..Vegan Mac & Cheese with Chard =-.

  18. Made these last night, you made me a big hit at work! Hope you don’t mind me posting the recipe on my blog. My co-workers begged me to!
    .-= Jamie Walker´s last blog ..Vegan Mac & Cheese with Chard =-.

  19. These look amazing! I love the unusual factor the carrots add. Yum.

  20. Awesome! Thanks for sharing!

  21. I have the book Oats, Peas, Beans and Barley(probably as long as your library). I have used many of the recipes in it as back then it was not easy to get any of the commercially available options for vegans. The Golden macaroons are wonderful.

  22. Why canola oil? Its very unhealthy! Has anyone substituted coconut oil, olive oil or butter?

  23. Looks amazing! Do you think you could use almond meal instead of flour?

  24. looking for sugar free and these look perfect1 will be making them today.

  25. Bob the Three-Toed Viking says:

    Made these today with coconut oil instead of canola, and 1/2 tsp stevia (not Truvia) + 4 tsp agave instead of having the coconut be presweetened. They turned out great, probably less sweet than your version, but still very enjoyable. And I’m not even usually a fan of carrots. Thanks for the recipe, it’s great – I may have to check out that cookbook sometime, although the “barley” in the title bodes ill for my family of celiacs!

Leave a Comment