Sugar Free Nut Macaroons


"This recipe is great! Pecans are ideal, but you can use any nuts you wish."


servings 102 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 102 kcal
  • 5%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 6.6g
  • 2%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 37 mg
  • 1%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine oats, sugar, salt, vanilla and oil. Stir well.
  3. Add beaten egg and chopped nuts and mix well.
  4. Measure one teaspoonful and pack on the spoon. Pat out to make a round cookie or egg shape. Place on ungreased cookie sheet. Bake 15 minutes. Let cool.
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  1. 10 Ratings


These tasted more like granola bars, but I liked them anyway. Since I'm allergic to pecans, I used hazelnuts. I think next time I make them, I'll use almonds, and maybe some dried fruit. The ...

A bit crumbly but very tasty! I added dried cranberries to mine and they are very good.

I made these a few days ago...and I LOVED them!!! I was skeptical as I spooned the "batter" onto the cookie sheet......but they came out delicious. I'll be making these often!

More like a granola cookie than a macaroon, but very good, thanks! :)


I wish that recipes would specify cup to cup artificial sweetener or the kind that one uses much less to make up a cup.

Ok but tasted more like a very dry cereal.

Really good! As others said, a bit crumbly (and I wouldn't call them macaroons at all, just a cookie), but really a good flavor. I would even reduce the sweetener a little. I want to try subbing...

It's just ok. It does not have a real cookie texture or flavor. It has more of a stuck together granola texture and flavor. I probably won't make it again.