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Almond-Oat Thins


Makes 36 cookies


1/4 cup blanched slivered almonds
2 tablespoons sugar
1/4 cup plus 1 tablespoon quick-cooking oats, divided
1/4 cup flour
3 tablespoons soft baking butter with canola oil
2 egg whites
1/4 cup light corn syrup
1/4 teaspoon almond extract
1/2 teaspoon vanilla


  1. Preheat oven to 350°F. Line baking sheets with nonstick silicone baking mats or parchment paper.
  2. Place almonds and sugar in bowl of food processor. Process using 3-second pulses until mixture is mealy. Add 1/4 cup oats and process using 3-second pulses until finely ground. Add flour and pulse 2 to 3 times. Do not overmix.
  3. In a large bowl, beat butter with electric mixer on medium speed until smooth. Add egg whites, corn syrup and almond and vanilla extracts; beat on medium speed 1 minute.
  4. Add dry mixture and remaining 1 tablespoon oats to wet ingredients and beat on low speed to mix batter, scraping sides of bowl.
  5. Drop batter by level teaspoonfuls, 2 inches apart, onto prepared baking sheets (9 cookies per baking sheet). Using back of wet spoon, spread batter into thin, 2-1/2-inch rounds.
  6. Bake 8 minutes or until golden. Remove cookies to wire rack to cool completely.

Nutritional Information

Serving Size: 1 cookie
Sodium 19 mg
Protein 1 g
Fiber <1 g
Carbohydrate 4 g
Saturated Fat <1 g
Total Fat 2 g
Calories from Fat 60 %
Calories 30

Dietary Exchange

Starch 1/2

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