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These Chocolate Dipped Pumpkin Macaroons are the perfect vegan and gluten-free fall treat when you are craving something sweet! They are easy to make, require 10 simple ingredients and are ready in just under an hour!
Happy Wednesday everyone! 🙂 Today Chris and I are sharing another sweet fall treat for you to enjoy over the next few months with your friends and family.
A majority of our recipes over the last few months have been savory, so we thought that we would change things up and make a few fun fall cookies for you this week– these macaroons plus our pumpkin chocolate chip cookies and pumpkin snickerdoodles. All of these are vegan, gluten-free and pretty dang easy to put together.
We wanted to create a coconut macaroon that was both vegan AND healthier than the classic cookie recipe. We did this by using aquafaba in place of egg whites plus flaxseed meal to bind it all together, and we also ditched the refined sugar in the cookies and used pure maple syrup. If you would like these to be 100% refined sugar-free, make sure you use dark chocolate that meets that requirement–Lily’s Dark Chocolate is a great option!
Chocolate plus coconut anything and I am sold! The coconut dip and drizzle really ties these cookies together and I recommend that you don’t skip that step/ingredient! We prefer to use dark chocolate since the macaroons are already sweet themselves but if you absolutely love sweet things, semi-sweet vegan chocolate would be good, too!
If you’re looking for more vegan pumpkin desserts, we’ve got you covered:
- Vegan Pumpkin Chocolate Chip Cookies (Gluten-Free)
- No-Bake Pumpkin Chai Cheesecake (Vegan & Gluten-Free)
- Pumpkin Spice Pretzel Bites with Cream Cheese Dipping Sauce
- Chocolate Pumpkin Mousse Tart with Oat Hazelnut Crust (Gluten-free + Oil-free Option)
- Vegan Pumpkin Pie Fudge (Gluten & Oil-free)
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate these pumpkin chocolate chip cookies, we’d love to see your photos!
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Vegan Chocolate Dipped Pumpkin Macaroons
- Total Time: 50 minutes
- Yield: 9 macaroons
Description
These Chocolate Dipped Pumpkin Macaroons are the perfect vegan and gluten-free fall treat when you are craving something sweet! They are easy to make, require 10 simple ingredients and are ready in about an hour!
Ingredients
- 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
- 6 tablespoons aquafaba (chickpea brine aka liquid from can of chickpeas)
- 1/8 teaspoon cream of tartar
- 1 1/2 cups unsweetened shredded coconut
- 2 tablespoons maple syrup
- 3 tablespoons pumpkin puree
- 3/4 to 1 teaspoon pumpkin pie spice (depending on how much spice you want)
- 1/4 teaspoon vanilla
- 1/8 teaspoon salt
- 4 ounces dark chocolate, chopped
Instructions
- Preheat the oven to 325°F and line baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl (or the bowl of a standing mixer), add in the the aquafaba and cream of tartar. Using a hand mixer (or the whisk attachment on a standing mixer), whip on high speed until medium-firm peaks are formed. Set aside.
- In a separate large bowl, mix together all of the remaining ingredients except for the chocolate until uniform. Carefully fold in the aquafaba mixture.
- Scoop out 2 oz. (1/4 cup) of the dough using an ice cream scooper and then gently use your hands to pack it in the scooper. Place it onto the cookie sheet and if you would like, carefully use your fingers to smooth out the mound if there are any imperfections.
- Bake for 37 to 40 minutes, or until golden brown. Cool completely.
- When the macaroons are cooled, melt the chocolate. You can do this either in a double boiler or in the microwave. If you are using the latter, place the chocolate in a microwave safe bowl and microwave it in 30 second intervals, mixing in between each, until fully melted.
- Carefully dip the bottoms of macaroons into the chocolate, scraping any excess off, and then place them back onto the baking sheet. Keep in mind that the macaroons are fragile so be gentle with them. Continue until you have dipped all of the chocolate. You can use up any remaining chocolate by drizzling it on top of the macaroons with a spoon or butter knife. If needed, remelt the chocolate before drizzling.
- Chill in the refrigerator for 10 minutes, or until the chocolate has set. Enjoy!
Notes
- If you would like to make smaller macaroons, you can do so by using a 1-tablespoon sized cookie scoop and bake them until golden. Baking time will decrease so we suggest starting off with about 20 minutes and checking it every 5 minutes from there.
- Be sure to use shredded coconut and not coconut flakes/chips.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert, Fall
- Method: Oven
- Cuisine: Vegan
Nutrition facts label provided by Nutri Fox.
Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
