Sugar Free Nut Macaroons

10 Reviews Add a Pic
Sherry Lewis
Recipe by  Sherry Lewis

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

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Adjust Servings

Original recipe yields 3 dozen



  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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Reviews (10)

Rate This Recipe


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 hazelnuts were good, but it's a pretty strong flavor.



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!

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Amount Per Serving (18 total)

  • Calories
  • 102 cal
  • 5%
  • Fat
  • 7.1 g
  • 11%
  • Carbs
  • 6.6 g
  • 2%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 12 mg
  • 4%
  • Sodium
  • 37 mg
  • 1%

Based on a 2,000 calorie diet



previous recipe:

Flourless Brazil Nut Macaroons


next recipe:

Sugar Free Brownies