Prep 20 mins
Cook 12 mins
Who doesn't love a healthy cookie?! Adapted from Lean and Luscious and Meatless by Bobbie Hinman; I got this recipe from www.CoopFoodStore.com.
- 1 egg white
- 1⁄4 teaspoon cream of tartar
- 1⁄4 cup sugar
- 1⁄2 teaspoon almond extract
- 2 tablespoons walnuts, finely chopped
- 1⁄2 cup rolled oats
- Preheat oven to 350ºF.
- Lightly oil a baking sheet or spray with a nonstick cooking spray.
- Beat the egg white on medium speed with an electric mixer until frothy.
- Add cream of tartar and beat on high speed until stiff.
- Gradually, slowly add sugar beating well after each addition.
- Beat in almond extract.
- Gently fold in walnuts and oats.
- Drop mixture by rounded teaspoons onto prepared baking sheet.
- Bake about 12 minutes, or until bottoms of cookies are lightly browned.
- Remove to a wire rack to cool.
Easy and light! When you use gluten-free oats, they are a wonderful flour less cookie for those of us with gluten sensitivity. Thanks for a keeper!
These were light and sweet, crisp on the outside and chewy inside - wonderfully different to your typical heavy, fat-ladden cookie. The hint of almond was heavenly. I toasted my oats beforehand to crisp them up. The batter looked a bit liquidy, but didn't spread out too much (to about 1.5 original diameter)
Ok, I definately didn't think these were five stars. They were so small and when I want a cookie, I want a cookie! However, the taste was light and sweet which I really enjoyed. I'm not saying I won't try making these again, but they aren't going to be a recipe I go for when I am having a craving.