Delicious Blueberry Macaroons (egg free Vegan dairy free). Not be confused with a traditional French Macaroon or Macaron. Both so similar in names but completely different things. These blueberry macaroons are a no bake raw egg free vegan cookie just about anyone would enjoy. An added bonus is the vibrant dye-free color from the blueberries.
There isn’t a pot of coffee large enough at the moment… Ever have days where you are completely drained of energy no matter how much you sleep or the countless cups of coffee you drink? Yeah. It’s like that.
Not a huge deal, but I ran my second half marathon last Saturday… Yes, it’s almost been 5 days. But I’m dragging. Those super long runs are simply difficult to recover from. I feel fine aside from the ginormous blisters I received on the run. (I am super proud I improved my time by almost 10 minutes) Just super slow and sluggish now…cause I’m also sick. Thanks to Mr. Naughty touching everything at Miller Park while waiting for me to finish.
The best thing to help be recover from a cold, are blueberries.
For extra healthier forms of sugar as energy I turn to blueberries. They are the super food of all foods. It has taste, color, antioxidants and freezes really well. Blueberries seem to be the answer for just about anything in my book.
So here’s mix between a cookie, candy bar and energy bar. It has that thick dense macaroon texture you’d expect but these little gems don’t require any baking (or extra effort) to create. As usual, I created an egg free version that just happens to also be raw (no bake) I’m thinking this could be the next big thing for Christmas cookies, cause you know we’ll all be running around like chickens with our heads cut off with the busy season.
Anyways…
Simply throw all the ingredients together in a food processor and BAM. Done. So easy.
The chocolate coating isn’t necessary either (but totally worth it). I made them pretty just for you guys. Don’t cha feel special?
Freeze the excess or eat the entire pan in one sitting. Ok, don’t eat the entire pan. Or you really could just eat them all. I won’t judge. Been there. 😀
Hope you enjoy these!
- 1 cup packed unsweetened shredded coconut (I used large flakes)
- ½ cup gluten free oat flour
- ¾ cup frozen blueberries (thawed)
- 1-2Tbsp maple syrup
- 2 Tbsp coconut oil (melted)
- pinch of salt
- 1 cup allergy dark chocolate chips (I use enjoy life)
- Combine all ingredients into a high power blender or food processor.
- Blend until combined with a few chunks of coconut remaining, about 3 minutes. Chill in refrigerator 15 minutes to firm up.
- Use a cookie scoop form balls. Place in freezer if coating in chocolate.
- Heat chocolate in microwave until just melted. Dip macaroons and place on parchment paper lined baking sheet to dry.
Some other things you may like:
Blueberry Bars- gluten free raw vegan
Gluten Free Cookie Dough Pops (Vegan)-egg free dairy free
Orange Blueberry Cranberry Smoothie with Hemp Seeds
Coconut Mounds Candy- gluten free vegan
Blueberry Danishes- gluten free vegan dough
Blueberry Cheesecake- egg free gluten free
Orange Blueberry Teff Waffles- gluten free, vegan, egg free
Hello, I’m Laura! Thanks for stopping by… I hope this blog will help you or someone you know and love. 
I am so making these for my daughter! What a fun and healthy treat (plus, who does not like macaroons?!)
I was curious how your run went, Laura – congrats on the new PR, that’s awesome! And these macaroons are just gorgeous!
Ah, egg-free perfection!!! I totally would NOT be able to stop at one 😉
These are sooooo cute and sound delicious!
Thank you so much!
As my brain is thinking about halloween, these would be so cute with goggly eyes!
It’s like you’re in my brain… I thought the same. Look for it soon! Thanks Beth!
These look delicious! Thanks for sharing! 🙂
Thanks so much!
Wow, that color is awesome and they sound delicious!!
These look super yummy and so easy to make! Blueberries and chocolate are a great combo!
They look yummy. Making them for Christmas !!!
I’m wondering if they’d taste good after being kept in room temperature for few days?
I wanna make them as Christmas gift 🙂
Hi Annie! I think they would be great as a Christmas gift but they NEED to be refrigerated. The coconut oil could become liquid and the fresh blueberries will turn darker (possibly even closer to brown) in color. You *could* cover them entirely in chocolate to control the shape and color BUT they are still very perishable due to the blueberries and need to be eaten or frozen within days of making for safety. Hope that helps!
Can you use fresh blueberries instead of frozen ones? I’m looking forward to trying this! Thanks!
You can always use what you have on hand but I found the frozen purée better and provide the most vibrant color. Either way it will taste great!
I have to say that this is the best recipe I have tried. My hubby and kids ate without making fuss. Thank you so much
These are awesome! I just made a double batch for my three boys who have allergies to gluten, all nuts, diary and others. And will be adding the chocolate for my wife.
Can I use millet flour, almond meal or coconut flour in place of oat flour in the blueberry macaroon recipe?
Hi Lenore, I think both millet and almond should work but it may cause them to be a bit drier on texture. I honestly don’t know about coconut flour since it can be very finicky when absorbing liquid, often appearing to need more but then creates a paste-like consistency. Let me know how things turn out!