Oatmeal Almond Balls
Toasting almonds releases their full flavor and gives these cookies a rich, nutty taste.
Makes 24 cookies
|1/4||cup sliced almonds|
|1/2||teaspoon ground cinnamon|
|1-1/2||cups uncooked quick oats|
- 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.
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.
|Serving Size:||1 cookie|
|Calories from Fat||19 %|
|Total Fat||1 g|
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