This recipe is from Susan Marie Leach of [bariatriceating.com]. I find her products delicious and her recipes even better
1 egg
1/4 cup butter, melted
1 teaspoon vanilla
1/2 cup Splenda
1 1/4 cup old fashioned oatmeal
3/4 cup sliced almonds
Preheat oven to 350F.
Line two baking sheets with parchment paper or silicone nonstick liners.
Whisk together the egg, butter, vanilla and Splenda until smooth.
Add oatmeal and almonds and mix to coat.
Drop by heaping teaspoons onto prepared sheets.
Flatten each cookie into a 2 inch round.
Bake 10-12 minutes or until edges are golden brown.
Cool completely on sheets and then remove.
Store in airtight container
1 egg
1/4 cup butter, melted
1 teaspoon vanilla
1/2 cup Splenda
1 1/4 cup old fashioned oatmeal
3/4 cup sliced almonds
Preheat oven to 350F.
Line two baking sheets with parchment paper or silicone nonstick liners.
Whisk together the egg, butter, vanilla and Splenda until smooth.
Add oatmeal and almonds and mix to coat.
Drop by heaping teaspoons onto prepared sheets.
Flatten each cookie into a 2 inch round.
Bake 10-12 minutes or until edges are golden brown.
Cool completely on sheets and then remove.
Store in airtight container
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