We love macaroons at my house. I mean really, what’s not to love? Well, except the sugar. I was shocked to discover the amount used in traditional macaroons, so I created one that fits dietary preferences better.

Using some leftover, cooked down apples from our apple picking last fall combined with warm, apple pie spices make these apple pie macaroons sweet enough on their own, however I did add some maple syrup this time around. It could surely be left out. Free of eggs, dairy, gluten, and nuts; these macaroons are appropriate for those on many gut healing protocols.