Ingredients

• 2 cups Coconut Flakes
• 2 Tbsp Coconut Oil
• 1/2 cup Aquafaba* (the liquid from a can of garbanzo beans)
• 3 Tbsp Cane Syrup
• 3 Tbsp Agave Syrup
• 1/2 tsp Salt
• 1 tsp Vanilla Extract
• 1/2 tsp Almond Extract
• 2 cups Gluten Free Old Fashioned Rolled Oats
• 1 Tbsp Gluten Free 1-to-1 Baking Flour
• 1/2 cup Freeze Dried Raspberries crumbled into rice-sized pieces
• vegan White Chocolate Chips (optional)

Instructions

1. Preheat your oven to 350°F.
2. Using a food processor, combine the first eight ingredients and turn the machine on. Blend all the ingredients together until the coconut begins to cream, about 5-7 minutes. Turn your machine off and use a rubber spatula to scrape down the sides.
3. Once the coconut has been blended into a creamy consistency, add in the oats and flour. Give the food processor a few pulses to both break up the oats and blend them with the coconut and aquafaba mixture. Once the dough has come together, pour into a bowl.
4. Gently fold in the freeze-dried raspberries.
5. Using a cookie scooper or a spoon, scoop the macaroons into 1-2 inch balls. Place each cookie about 1-2 inches apart on a parchment-lined baking sheet.
6. Bake for 18-20 minutes, until the bottoms and tops are a light golden brown. Enjoy the cookies as-is, or drizzle with melted white chocolate.