Paleo Pumpkin Spice Macaroons are a healthy 4 ingredient cookie recipe that are bursting with pumpkin spice flavor! Golden brown and crunchy edges with soft and sweet interiors.
Oh macaroons…. how I love love love you! With your soft and gooey sweet centers and crunchy golden brown and nutty edges. Finished off with a dunk in the dark chocolate pool and you have one killer cookie in my opinion.
Add in a few dashes of pumpkin spice and who could blame you for eating 2 entire batches in a week?
Check out our Pumpkin Spice Macaroons Video:
But for serious, Reed and I managed to eat two entire batches of these cookies in less than a week. Two batches of 25 cookies. In. One. Week.Luckily, these irresistible Pumpkin Spice Macaroons are made with some of the healthiest ingredients possible!
- Unsweetened shredded coconut: makes our cookies grain and gluten free. Plus, its full of healthy fats.
- Honey (brown rice syrup to make them vegan!): a natural sweetener that is paleo and full of nutrients.
- Pumpkin pie spice: loaded with blood sugar balancing cinnamon and gut healing ginger.
- Dark Chocolate: lower in sugar, free of dairy, and high in antioxidants.
And they happen to clock in at around 100 teeny tiny calories each.
Pass that cookie tray, please!
And these Pumpkin Spice Macaroons just keep on giving!
Not only are they irresistibly tasty and some of the healthiest cookies around, they happen to be ridiculously easy!
They are a one bowl 4 ingredient recipe that is ready in 25 minutes tops.
It’s no wonder we made it through so many cookies this week!
And be sure to try our other macaroon recipes! Try these Chocolate Peppermint Macaroons come December, these Matcha Green Tea Macaroons for a sweet energy boost, and these Chocolate Peanut Butter Macaroons at any and all times.
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Paleo Pumpkin Spice Macaroons are a healthy 4 ingredient cookie recipe that are bursting with pumpkin spice flavor! Golden brown and crunchy edges with soft and sweet interiors.
Ingredients
- 8 oz unsweetened shredded coconut
- 1/2 cup honey OR brown rice syrup
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon sea salt
- 1/4 teaspoon vanilla bean powder (optional)
- 5 oz dark chocolate, chopped
Instructions
- Preheat the oven to 350 degrees and line a cookie tray with a silicone mat.
- Add all the ingredients, except for the chocolate, into a bowl and stir to combine. The dough will be really sticky, so don’t be afraid to really get in there and stir.
- Using a round tablespoon, form the dough into macaroon shaped cookies and line up on a baking tray. These cookies don’t spread, so as long as they are not touching, they can sit pretty close to one another.
- Bake for 12-15 minutes or until the edges and tops are golden brown. Set aside and allow to cool on the pan.
- In a double boiler, melt the chocolate. Dip the bottom of the macaroons in chocolate and set them on wax or parchment paper to dry. Once the chocolate hardens, serve and enjoy!
Nutrition
- Serving Size: 1 cookie
- Calories: 111
- Sugar: 9g
- Sodium: 28mg
- Fat: 8g
- Saturated Fat: 6g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 1g
Keywords: coconut, honey, brown rice syrup, vegan, vegetarian, cookie, cookies, healthy, paleo, chocolate, dairy free, cinnamon, Fall,
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