Oataroons
"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."
photo by Chris from Kansas
- Ready In:
- 32mins
- Ingredients:
- 6
- Yields:
-
24 cookies
- Serves:
- 8
ingredients
- 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
directions
- 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.
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Reviews
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Loved these! The more done they are, the better they tasted!
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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!
see 15 more reviews
Tweaks
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These were pretty tasty, extremely healthy cookies. I used chopped pecans, as I only had whole walnuts on hand. I followed the recipe ratios exactly, yet I definitely didn't end up with 24 cookies. Nonetheless, I am glad to have found such a wholesome snack recipe. I think next time I will try vanilla extract instead of almond extract, as I wasn't too wild of the almond flavor in these cookies. Thank you! -
Roosie - I have made this recipe so many times! My children & neices absolutely love them & keep asking me to make them again and again. I usually use pecans in place of the walnuts & mince them up really really fine - the kids don't even realise they have nuts in them & they are packed full of goodness. The nuts teamed with the egg white & oats make for a really healthy snack without tasting like it. Anyone hesitant about these - just give it a go - you won't be disapointed - they are delicious!!!! Thank you Roosie. -
You can whip up a batch of these in an instant and they will be gone just as fast. My batch only made 16 small cookies which we devoured in one sitting. I made mine with currants instead of walnuts. Next time I think I'll try them with chopped almonds (not a huge fan of walnuts). Thanks Roosie!!
RECIPE SUBMITTED BY
Roosie
San Francisco, CA
