Chocolate Peppermint Macaroons

Chocolate Peppermint Macaroons - gluten-free, dairy-free and vegan optional - and just in time for the holidays!Cookies are one of my absolute favorite things to make, especially at the holidays. With Christmas lights twinkling in the background, and a fresh batch of cookies in the oven, I’m probably at my happiest.

But since there’s only two of us in the house, baking batch after batch of cookie is surely not good for the waistline. Which is why, when I found out about the Great Food Blogger Cookie Swap, I jumped at the chance to bake to my heart’s content.

This cookie swap is something special. Hundreds of bloggers from across the internet sign up, donate $5 and then get matched with three other bloggers and bake them each a dozen cookies. Together, we raised over $13,000 for Cookies for Kids’ Cancer!

Chocolate Peppermint Macaroons - gluten-free, dairy-free and vegan optional - and just in time for the holidays!

What I loved most about the cookie swap, besides meeting a bunch of new bloggers, is that we were able to be matched with ladies with similar food sensitivities to us. So I knew, that when those three packages came in the mail, I’d be able to enjoy them and not worry about feeling sick. Plus, I’d be getting cookie inspiration for myself!

Here’s what I was sent:

For my cookies, I chose a simple recipe, that had limited ingredients and I knew would suit most food allergies. I also wanted to make sure they were festive, with classic holiday flavors. Peppermint immediately pops into my mind when I dream of the holidays, and paired with chocolate? Oh my.

So today, my cookie loving friends, we have the perfect holiday cookie that’s made with only 8 ingredients and tastes simply divine.

Happy holiday baking!

Chocolate Peppermint Macaroons

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Yield: 6 dozen


  • 3 1/2 cups unsweetened shredded coconut
  • 1/2 cup cooked quinoa
  • 1 cup almond flour
  • 1/2 cup cocoa powder
  • 1/4 teaspoons salt
  • 1/2 cup coconut oil
  • 1/2 cup cashew butter
  • 3/4 cup honey
  • 1/2 teaspoon peppermint extract
  • Chocolate chips (for topping, optional)


  1. Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper and set aside.
  2. Mix dry ingredients in a large mixing bowl and set aside.
  3. Melt wet ingredients in a small saucepan, and pour over the dry ingredients. Mix to form a sticky dough.
  4. Using an ice cream scoop or melon baller, form the dough into little domes. If they feel like they're falling apart a little, press them together with your hands. Repeat until no dough remains.
  5. Bake on the center rack for 18 minutes, until the cookies are slightly browned. Remove and cool on a wire rack.
  6. If using, melt chocolate chips either in the microwave or on a double boiler. Using a spoon, drizzle the chocolate over the cookies.


If you don't want to use quinoa, simply replace the 1/2 cup quinoa with an additional 1/2 cup coconut.

  • Wendy | Around My Family Table

    These are my new favorite cookies! Thank you for sending me a package of them….they didn’t even last an hour after they arrived. Dee-Lish!

  • Brandy Oswald @ A Mindful Mantra

    LOVE the substitution for quinoa on this one! I mean, I love quinoa, but right now my candida cleanse does not allow it. I am going to be making these cookies tonight, with the added coconut and minus the honey (darn candida!). I have been craving a new candida friendly cookie SO bad!

  • Jacqueline Raposo

    So psyched to have this recipe! This is the first macaroon that I’ve LOVED and I can’t wait to make them for (myself and) the people I love. Thanks, Alyssa!

    • Queen of Quinoa

      That makes me so, so happy to hear!! And how great is it that they’re only 8 ingredients?? :)

  • Shawna

    I was so excited about this recipe, and it does taste delicious! But I’m wondering about the cook time? I cooked mine at 300 and they burned at the 9 minute mark :(

    • Queen of Quinoa

      Oh no! I’m sorry to hear that Shawna. Do you have an oven thermometer? I’m wondering if perhaps your oven runs hot. I have also found that cooking in an electric vs. gas stove sometimes makes a difference. I’d suggest just cooking them for less time. Since there aren’t any eggs in them, you’re really just trying to firm them up. Hope that helps – I’m glad you thought they tasted yummy :)

  • teri s

    I recently found your blog and am so excited! I L-O-V-E Quinoa. My one gripe is that sometimes, actually at least once per meal of quinoa, I will have a crr–r-r-r-r-runch when eating it. I thoroughly rinse (For quite a while) before cooking. What am I doing wrong? It’s the one thing that keeps me from using it daily!!!

  • Doree

    Just pinned these! Can’t wait to make them =) – Doree

    • Queen of Quinoa

      Yay! They’re delish :)

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