These chocolate peanut butter macaroons are incredibly delicious and are gluten-free, vegan, and 100% whole grain!
Lauren is the queen of macaroons. The only other macaroon recipe I’ve posted was also adapted from her recipe. Why go elsewhere when she’s got in down?!
She recently posted some double chocolate macaroons and I just had to get some peanut butter involved in there. So I replaced half of the coconut butter with peanut butter. And these chocolate peanut butter macaroons? Awesome! I just had to make them the next day to see if using all peanut butter would work, and it did. So there you go. No need to buy expensive coconut butter or make it yourself. Just please, use natural peanut butter. These will not come out well if you use the regular stuff!
Don’t like peanut butter or have allergies? Go check out the original. It’s peanut butter free! And I’m not so sure about using other nut butters here but now that I think about it, I’m so trying these with hazelnut butter.
I used 1/2 cup of maple syrup and it was enough for me, but I imagine these would be even tastier with the 3/4 cup called for in Lauren’s recipe. And because I recently found a few bags of peanut butter chips in my cupboard, I threw some of those in, too. So I guess I basically added the sugar back in peanut butter chip form, but that’s so much more exciting than in maple syrup form, right? I suppose you could leave them out, but that’d just be plain silly. And plus the peanut butter flavor isn’t really strong without them.
And they’re super allergy friendly, if you leave out the peanut butter chips! I love making cookies that most people can enjoy and it doesn’t get much more inclusive than gluten-free, vegan, whole grain, dairy-free. :)If you don’t have any dietary restrictions, make them anyway! These peanut butter macaroons just taste like little balls of happiness.
For some more peanut buttery goodness, try these gluten-free peanut butter blossoms from What the Fork!
Chocolate Peanut Butter Macaroons (gluten-free, vegan, 100% whole grain)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 24 cookies
Ingredients
- 8 ounces (225 grams) natural peanut butter (the kind with just peanuts and salt)
- 1/2 cup - 3/4 cup (118-177ml) maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup (29 grams) Dutch-process cocoa powder
- 1 cup (85 grams shredded unsweetened coconut
- 1 cup (90 grams) old-fashioned / rolled oats (use certified gluten-free oats, if necessary)
- 1/4 teaspoon salt
- 1/2 cup (90 grams) semi-sweet chocolate chips or chunks (for dairy-free / vegan, use Enjoy Life Chocolate Chips)
- 1/4 cup (45 grams) peanut butter chips, optional (leave out for dairy-free / vegan / gluten-free)
Directions
- Preheat the oven to 325 °F (163 °C) and prepare a baking sheet with a Silpat or a piece of parchment paper.
- Using a hand mixer, mix all the ingredients through salt together in a large bowl. Add in the chocolate and peanut butter chips.
- Using a 1 tbsp measuring spoon, scoop out tablespoons of dough and place about 1" apart on the prepared baking sheet. They will not spread very much.
- Bake for 12 minutes or until the surface no longer appears wet. When you remove them from the oven, they'll be very soft but will firm up as they cool.
- Store in an airtight container for up to one week.
Adapted from Healthy Food for Living - Double Chocolate Macaroons (thanks Lauren!)
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56 comments on “Chocolate Peanut Butter Macaroons (gluten-free, vegan, whole grain, dairy-free)” — Add one!
You certainly dont have to stop that combo for me, because it looks incredible! I love the addition of the peanut butter chips
PS. You can chocolate + PB + coconut the heck out of your recipe collection. I'll never get tired of it!
Oh yum, yum, yum. Every ingredient in here is calling to me sweetly. PB+chocolate is perhaps the greatest ingredient combo known to man, and with the coconut and oats? Done deal.
I love EVERYTHINGGGGG about these!! All of the ingredients, the coconut, PB, chocolate, maple syrup (!!!). Love it all my friend. Erin you hit a homerun with these. I have to make them! They look so, so good – especially all that oozing melty chocolate :)
These look absolutely yummy! I guess now that I have access to a food processor its time actually try making my own peanut butter. Using it for something like these awesome macarons would be wonderful.
I will use this low sodium kind of peanut butter I use in no bakes
http://www.peanutwonder.com/nutrition.html
No need to apologize for lots of chocolate, peanut butter, and coconut recipes. They are the best! Love that you added pb chips to these!
Erin, I love the addition of peanut butter. Yum!
These look so good, I love the look of that gooey chocolate!
Ugh, these sound SO GOOD. I'm a sucker for a macaroon, and I know my GF sister would LOVE them. Thanks for the recipe!
Ok I'm basically dying of the meltyness of those chocolate chip and peanut butter chip pieces. These really do look incredible! :)
No need to stop posting recipes like this! They look amazing!
Oh these chocolate macaroons look great!
OMG, These look superb!! Could you ship some to me like right about NOW? I need to stop eating sweets for a while, but how could I after seeing these? none sense :-) I am going to make these and soon!!
These look amazing!! I'm excited to give them a try!
You can post all the peanut butter, chocolate, and coconut recipes you want! This looks amazing!
Oh, I see…you don't prefer vegan baked goods, but you don't mind vegan unbaked goods. Hey, we each have our own way of seeing things. ;-) And from what I see, this looks like an amazing vegan cookie…cooked or uncooked. And I always love recipes that don't start out with…heat your oven to (insert temperature here). Love this recipe and can't wait to surprise the family with it!
These look incredible, that gooey chocolate is calling my name!
I love the simplicity to these! They look lovely!
That gooey chocolate in your second picture is killing me, looks so good!! I love using maple syrup in baking, I definitely need to try these.