Toasted oats underscore the nutty flavor of the walnuts in these crisp cookies, giving them lots of flavor without extra fat.
2/3 cup old-fashioned rolled oats
1/3 cup walnuts
4 large egg whites, at room temperature
1/4 teaspoon salt
1 cup sugar
1 teaspoon vanilla extract
3 tablespoons mini chocolate chips (1 ounce)
1. Preheat the oven to 300°F. Line 2 large baking sheets with foil or parchment paper. In a 7 x 11-inch baking pan, toast the oats for 10 minutes, or until golden brown and crisp. Transfer the toasted oats to a food processor. Add the walnuts and pulse until the oats are finely ground. Set aside.
2. In a large bowl, with an electric mixer, beat the egg whites and salt until foamy. Gradually add the sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in the vanilla. Gently fold in the oat-walnut mixture and chocolate chips.
3. Drop the batter by rounded tablespoons, 1 inch apart, onto the lined baking sheets. Bake for 1 hour, switching the baking sheets from top to bottom shelf midway through, until the cookies are crisp and golden brown. Transfer the cookies to a wire rack to cool. Makes 32 cookies
Beating egg whites when they’re at room temperature gives them greater volume.
If you are carefully watching your sodium, be sure to read this before preparing this recipe:Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.