Total Time
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

Ingredients Nutrition


  1. Preheat oven to 350ºF.
  2. Lightly oil a baking sheet or spray with a nonstick cooking spray.
  3. Beat the egg white on medium speed with an electric mixer until frothy.
  4. Add cream of tartar and beat on high speed until stiff.
  5. Gradually, slowly add sugar beating well after each addition.
  6. Beat in almond extract.
  7. Gently fold in walnuts and oats.
  8. Drop mixture by rounded teaspoons onto prepared baking sheet.
  9. Bake about 12 minutes, or until bottoms of cookies are lightly browned.
  10. Remove to a wire rack to cool.
Most Helpful

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!

jbronwynne February 06, 2010

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)

crabhole February 10, 2008

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.

bride to be #1 December 31, 2007