Oatmeal Almond Balls

by the Editors of Publications International, Ltd.

Browse the article Oatmeal Almond Balls

Oatmeal Almond Balls Photo
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:
1.
Preheat oven to 350°F. Place almonds on ungreased cookie sheet; bake 8 to 10 minutes or until golden brown. Set aside.

2.
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.

3.
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.

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


This recipe appears in: Oatmeal