Crunchy, Chewy Flax & Almond Macaroons (Egg-Free)
photo by DoubletheGarlic
- Ready In:
- 45mins
- Ingredients:
- 8
- Yields:
-
30 cookies
- Serves:
- 15
ingredients
- 7 tablespoons ground flax seed
- 21 tablespoons water (1/3 c. plus 1 T. plus 1 t.)
- 1 1⁄2 cups sugar
- 5 tablespoons hot water (each T. just shy of a full T.)
- 2 1⁄3 cups ground almonds
- 1 cup flour
- 1 1⁄2 teaspoons baking powder
- 10 drops almond essence
directions
- Whisk the first two ingredients together in a bowl and let stand at least 2-3 minutes before use.
- Using a hand mixer, beat the sugar & 5 T. hot water together in a large bowl for 2-3 minutes (to allow some of the sugar to "melt").
- Gradually add the flax mixture and all the rest of the ingredients. Mix well.
- If making as biscotti or chewy bars, grease and flour an 8x11" baking tin (as per kokeshi doll below) or a 10" round springform pan before adding the dough. Bake at 350F for 40 minutes. Remove promptly to a wire rack.
- If making as cookies or macaroons, grease and flour a cookie sheet before placing 1" balls of dough approximately 1 1/2 inches apart. Bake at 350F for 25-30 minutes. Remove promptly to a wire rack.
- NB If you want these to be chewy, do not allow them to brown at the edges. Otherwise they will be as hard as hockey pucks!
- PS I preferred using my Bosch Kitchen Machine (the large bowl & dough hooks) to a hand mixer for this heavy batter.
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Reviews
-
Being vegan I'm so happy to have found this recipe. Macaroons are a favorite of mine and these are so good. I used whole spelt flour and unrefined sugar and they turned out perfect. My only complaint about this recipe is that it doesn't specify pan size if making bars, which is a pet peeve of mine. Giving the pan size should be a requirement for submitting a recipe. I used a glass 8 x 11 pan, sprayed with Pam and baked exactly 40 minutes. The edges are crispy and the middles chewy. Thanks for this great recipe.