Mocha Macaroons

Gluten Free Mocha Macaroons Recipe

Naomi, author of the really delightful gluten free blog Straight Into Bed Cakefree and Dried is hosting a Teatime Treats gluten-free recipe round up. I am so thrilled.

My mother was English and Teatime was a well established ritual around our house. It was my favorite time of the day. I would come home from school, tear off my confining (and very proper) school outfit, change into my much more comfortable play clothes and go to the kitchen table for teatime. The drink would vary, often it was tea mixed half and half with milk and loads of sugar, sometimes an icy cold glass of milk or maybe some apple juice or lemonade and always, always, always there were treats.

It was a daily celebration signifying an end to the hard toil of study and refueling me for the few hours of playtime before dinner at 7. For a brief period of time when my older sister was at school longer than I, my younger sister was napping and Dad still at work, Teatime was attended by just me and Mom. It was the only time I had her all to myself. Thank you Naomi for reminding me of the absolute pleasures of Teatime!

Macaroons exemplify my philosophy of gluten-free eating and cooking. They are naturally and simply gluten-free cookies. They require no mixing of other gluten-free flours in a futile attempt to replicate the taste and texture of their glutenized counter parts. Macaroons require no flour, just a mixture of egg whites and nut meal or coconut.

This Gluten Free Mocha Macaroons Recipe is amazing! Crunchy around the edges, chewy in the middle and rich, dense flavor through and through. Positively addictive!

Fortunately they are a snap to make so you can go from craving to satisfaction in just over 15 minutes.

I have made these using almonds that I grind myself in a mini food processor or purchased almond meal. The almond meal is quicker and the texture a bit more refined but they are delicious either way. Just beware in purchasing ground almond meal as not all brands are gluten-free. Don’t assume that just because the ingredients list only almonds that they are gluten-free. Some brands process the almonds in the same equipment as they process glutenized products, causing cross-contamination. Make sure the packaging says “Gluten Free”.

Usually I sift in the powdered sugar but sometimes I am too lazy and honestly the results are the same so I will leave that up to you. Also, I don’t bother rolling the dough into balls as they spread out anyway; I just sort of pinch up some dough, roughly shape it into a ball and drop it on the pan. I think that shaping the cookies with spoons would be difficult because the dough is very sticky, but if you are obsessive compulsive about all your cookies being exactly the same size then by all means try it out and let me know how it works!

(Macaroons are  traditional for Passover – this recipe can be used if you make sure and use Kosher powdered sugar and you may have to omit the vanilla.)

Prepare to become addicted!

Mocha Macaroons recipe

5 from 1 vote
Mocha Macaroons
Print Recipe

Gluten Free Mocha Macaroons Recipe

Prep Time25 mins
Cook Time11 mins
Total Time36 mins
Course: Dessert
Cuisine: French
Servings: 24 cookies
Calories: 85kcal
Author: Gluten Free & More


  • 2 egg whites unbeaten
  • 1 ½ cups powdered sugar
  • 2 cups ground almond meal
  • 3 tablespoons cocoa powder (I use dark)
  • 1 tablespoon instant ground espresso or coffee granules
  • Pinch kosher salt
  • 1 teaspoon pure vanilla extract


  • Preheat oven to 400 degrees. Prepare 2 baking sheets with either parchment paper or Silpat Mats (I prefer these).
  • Put all ingredients in a mixing bowl and mix until well blended. If you have a sticky, gooey, chocolaty mess then it’s perfect.
  • Wet your hands with water and pull up a ball the size of a small walnut, and place on prepared pans, leaving at least one inch between each cookie. You will probably have to re-wet your hands several times.
  • Bake the macaroons for 11 minutes. They will still seem a bit squishy when done but they harden up a little as they cool and you want the insides chewy. Don’t worry if the bottoms of the cookies look a bit sticky.
  • Let cool on the pan for about 1 or 2 minutes then remove to a rack to finish cooling.


Nutrition Facts
Gluten Free Mocha Macaroons Recipe
Amount Per Serving
Calories 85 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 4mg0%
Potassium 20mg1%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 7g8%
Protein 2g4%
Calcium 20mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Almond Flour Celiac Chocolate Cocoa Coffee Cookies Espresso Macaroons Mocha
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  1. Flanboyant Eats
    January 16, 2008

    okay i really want that mug!!! :)
    love it.

  2. Mansi Desai
    January 16, 2008

    These Mocha macaroons are lovely:) and you really don’t look like a grandmom of 5!!!

    my first time here, and I love your blog! I’d like to invite you to participate in the Game Night Event I’m hosting on my blog if you could spare some time…

  3. SteamyKitchen
    January 16, 2008

    very pretty! you like your new lens?

  4. Sheltie Girl
    January 17, 2008

    Congratulations on your new blog. I love the macaroons and the tart. I’m looking forward to more of your gf baking/cooking.

    Sheltie Girl @ Gluten A Go Go

  5. Kat
    January 17, 2008

    Wow, this is so exciting! My best friend’s daughter can’t have gluten at all or she has seizures, she’s going to LOVE this blog!

  6. Naomi Devlin
    January 20, 2008

    Salivating for one of those macaroons as I type! That cup is also just gorgeous. Just running a mental note of what’s in my cupboards to see if I can nip into the kitchen and…

    If you fancy taking part in an online gluten free blogging event, check out my blog for details. I’d be honoured to have you along.

    x x x

  7. linda
    February 28, 2008

    They look so delicious and tempting! I love the mocha taste of them.

  8. Crockpot Lady
    February 28, 2008

    these sound amazing. I love it that you put in the coffee/espresso.

  9. Gabi
    February 28, 2008

    Beautiful pics and mouth watering macaroons! Thanks for sharing. I came over from Naomi’s roundup. I’ll bookmark you so I can read more as I enjoyed your post. :)
    Take Care!
    x x x

  10. Nick
    March 8, 2008

    Very quick and tasty looking treats. I’ll be sure to incorporate peanut butter into them when I make them =).

    Don’t macaroons generally contain coconut? These seem more like meringues to me, but maybe adding some coconut flour would be tasty as well.

    The Peanut Butter Boy

  11. Travis Ingersoll
    March 30, 2008

    I made these last night for my partner and our good friend Meghan. They were awesome! This was the first time I’m used my fingers to scoop cookie dough… it was messy fun!!

  12. Boca Java
    July 23, 2009

    I recommend using Boca Java coffee for this , its just fantastich !

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  14. Marty
    December 15, 2011

    Not vegan, wonder if it could be made so? Yum! Looks like Stanglware mug! Love it!

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  17. Shirley
    February 7, 2022

    I would love to try these! But I was wondering, … instead of using almond meal, could a gluten-free flour be used in its place?

    1. Carol Kicinski
      February 8, 2022

      Macarons (this post calls them macaroons by mistake — macaroons are made with shredded coconut) are traditionally made with almond flour. You can substitute the almond flour with pumpkin seed meal — toast pumpkin seeds lightly, then grind them in a food processor and use cup-for-cup in place of the almond flour. Gluten-free all-purpose flour could be used but it will likely yield different results and will probably not be cup-for-cup, because almond flour absorbs a bit more liquid/egg than all-purpose flour, so you might need a little bit more all-purpose flour. If you try it with GF all-purpose flour, let us know how it goes!

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