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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.
Loved them! Used Splenda, and left out the walnuts. Also used Eggbeaters & vanilla extract. Couldn't believe how easy they were! Great flavor; this is a keeper!
This was recommended to me in the forums by Toni Gifford and I am so glad I tried it. I love meringues and the extra nubbiness of the oatmeal made them sound extra good (the flavor reminded me of penuche). I was out of cream of tartar and took a chance and they worked out fine (My regular meringue recipe doesn't use the tartar so I thought it would work). I got around 14 cookies, so you might want to double the recipe if you need more. I am going to make these often. Thanks Roosie, for posting. Roxygirl
These were pretty good.I had 2 egg whites left over from another recipe so I decided to try this one.Like I said I had 2 egg whites so I doubled the rest of the ingredients but still only got 22 small cookies.I would recommend cutting back the sugar a little.I used vanilla extract and chopped almonds in my recipe.It was an ok cookie,just something to use up my egg whites.
Wow! I love these little gems! I recently jointed Weight Watchers and glad to find that 3 of these only cost me 1 point! I have made these twice now with vanilla, not almond extract, and my husband and I love them. I doubled the recipe this time, and added 1 Tbsp applesauce and about 1 tsp cinnamon. I was afraid the applesauce would make the dough too liquid, so I added another 1/2 cup of oats. I loved them this way too, but had to let them cool on the cookie sheet for a couple of minutes because they want to fall apart while still hot. I really like them in the original version too, just experimented with the applesauce, and found it added a great flavor to an already great cookie. These sure do help a sweet tooth!
I am so glad I found this recipe! I love that it's scaled down so that it works with just 1 egg white, as I'm usually left with 1 from another cookie recipe. I made my cookies quite small though so I ended up with more than 30. They're great bite size cookies! They stayed incredibly sticky out of the oven though, but dried out well and became more crunchy/chewy. I found that they were a little too sweet for my liking (crazy, I know) so I'll probably cut the sugar down next time. I didn't have almond extract on hand so I had to use vanilla and it was still great. I'm sure I'll look into getting almond extract though, even if just for this recipe! And did I mention that I LOVE that it's so low in calories? Thank you!!
These had a cool texture - sort of meringuelike, a bit marshmallowy, but the oats made them more substantial. The oats toasted even inside the cookies, which was cool. I used vanilla extract and peanuts. The peanut flavor was really a bit too strong, but the cookies did taste quite a bit like the inside of a candy bar. I'd like to try hazelnuts in these.
Wow! This is a winner. I was skeptical of this recipe because I thought it would be a weak imitation of one of my favorite cookies - coconut macaroons. Boy, was I wrong! The oatmeal provides a chewy texture very similar to coconut and the almond extract provides just the right flavor. My whole family loved them. I will definitely make these again. Thanks for posting!