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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Incredible taste and easy to make with or without nuts. Pics later Ingredients:
• 1 cup sugar |
• 6 tbls butter |
• 1 cup quick rolled oats |
• 8 tbls chopped pecans (leave out if allergic to nuts) |
• 4 tbls unsweetened cocoa powder |
• 2 teaspoons baking powder |
• 2 teaspoons pure vanilla extract |
• 4 tbls whipped egg whites (2-3 eggs) |
Directions:
1. 1. Preheat oven to 325 F.
2. 2. Line a large baking sheet with aluminum foil, brush with oil or coat with nonstick cooking spray, set aside. Coat 2 more sheets, I like using cooking spray (canola)
3. 3. In a small saucepan, combine sugar and butter. Stir over medium heat until the mixture is melted and bubbling, about 1 minute.
4. 4. Scrape the mixture into a bowl.
5. 5. Add oats, pecans, cocoa, baking powder and vanilla; stir to combine.
6. 6. In a small bowl, beat egg white with a fork until if is slightly frothy.
7. 7. Measure out 4 tablespoon of the beaten white, add to cookie batter, and discard the remaining egg white.
8. 8. Drop the batter by half tablespoons onto the prepared baking sheet.
9. 9. These globs will spread out to 2-3 inches, leave space.
10. 10. Bake from 8-12 minutes, or until cookies look dry.
11. 11. Slide sheet of foil and cookies off the baking sheet onto a flat surface and let cool completely. Once cooled, they can be peeled off.
12. 12. These were originally to be served as a sandwich with coffee frozen yogurt in between. They tasted so good, I just make them to eat and add to my Christmas cookie give away platter. Pretty sinful
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