INGREDIENTS
1/4
cup sliced almonds
2
egg whites
1/3
cup honey
1/2
teaspoon ground cinnamon
1/8
teaspoon salt
1‑1/2
cups uncooked quick oats
PREPARATION:
- Preheat oven to 350°F. Place almonds on ungreased cookie sheet; bake 8 to 10 minutes or until golden brown. Set aside.
- Combine egg whites, honey, cinnamon and salt in large bowl; stir until well blended. Add oats and toasted almonds; stir until well blended. Drop dough by rounded teaspoonfuls onto ungreased nonstick baking sheets.
- Bake 12 minutes or until lightly browned. Remove to wire racks; cool completely.
Cook's Tip
Store unopened packages of nuts in a cool, dark place. Store opened packages in an airtight container in the refrigerator for six months, or in the freezer for up to two years.
This recipe appears in:
Oatmeal
NUTRITIONAL INFORMATION:
Serving Size:
1 cookie
Protein
1 g
Carbohydrate
7 g
Total Fat
1 g
Calories from Fat
19 %
Calories
42
Sodium
16 mg
DIETARY EXCHANGE:
Starch
1/2
