Oatmeal Almond Balls
Browse the recipe Oatmeal Almond Balls
Oatmeal Almond Balls
YIELD Makes 24 cookies
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Toasting almonds releases their full flavor and gives these cookies a rich, nutty taste.
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 |