Paleo Macaroons, without eggs!

Paleo Macaroons, without eggs!

Banana bread is one of my other favorite fall/winter flavors. When I was little, my mom made her homemade banana bread at least a few time every month. My sister and I always got the most important role in the preparation: mashing the bananas with a fork. When the bread was done, we could never wait for it to cool to a reasonable temperature before digging in.

Banana bread macaroons  (grain/dairy/nut/egg free)

I think this recipe will make almost everyone happy, since it is grain, dairy, nut, AND egg free. It packs well in a lunchbox if it is in a container with firm sides (not a plastic baggie).

This recipe is inspired by Jenni’s brilliant pumpkin macaroon recipe at The Urban Poser. Jenni deserves all the credit for creating the base for this egg-free macaroon, which have been adapted for numerous flavors. Jenni has a chocolate macaroon version at Against All Grain and a vanilla version (it contains almond flour). Heather at Mommypotamus has a lemon version (which also contains almond flour). There are so many options, you will never get bored!


Banana Bread Macaroons

Yield: Makes about 24 cookies.




  1. Preheat the oven to 350 degrees. Mix everything together.
  2. Form into tablespoon-size balls and place on a parchment paper lined baking sheet. Bake for 18-20 minutes, until golden brown. Let cool COMPLETELY until removing from the baking sheet, otherwise they will crumble.
  3. Note: I like storing these in the freezer and eating them from straight from the freezer. But my mom prefers them at room temperature. Find what you prefer!

1 thought on “Paleo Macaroons, without eggs!

  1. Pingback: Nutty Double Chocolate Banana Muffins | Sexy Moxie Mama

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