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Sugar Free Nut Macaroons

Sugar Free Nut Macaroons

Sherry Lewis

Sherry Lewis

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  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

JSB
6

JSB

12/31/2007

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.

Emily
6

Emily

12/15/2007

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

JoyfulJill
5

JoyfulJill

9/28/2010

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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