Toasted oats underscore the nutty flavor of the walnuts in these crisp cookies, giving them lots of flavor without extra fat. Meringue Cookies - Masterfile


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

Nutrition Facts

per cookie
calories 44
total fat 1g
saturated fat 0.2g
cholesterol 0mg
dietary fiber 0g
carbohydrate 8g
protein 1g
sodium 25mg


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.

Publication Review By: the Editorial Staff at

Published: 27 Oct 2011

Last Modified: 24 Mar 2015