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Gluten-Free Carrot Macaroons

Dish Type: Sneaky-Healthy Desserts


  • 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 golf balls.

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.

This recipe was inspired by  The Oats, Peas, Beans & Barley Cookbook by Edith Young Cottrell.

Read the blog post where this recipe  originally appeared: Vegan and Gluten-Free Macaroons Recipes

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