| |
| INGREDIENTS |
| ⅔ c. |
vegetable oil
|
| ⅔ c. |
brown sugar |
| ½ c. |
egg whites |
| 2 tbsp. |
lemon juice |
| 2 tbp. |
grated fresh or finely chopped, dried lemon rind |
| 1 tsp. |
lemon flavoring |
| 1 c. |
all-purpose flour |
| 1 c. |
rolled oats
|
| ½ tsp. |
baking powder |
| ½ tsp. |
baking soda |
| 1½ c. |
crispy rice cereal |
|
|
|
| RECIPE |
- Preheat oven to 350°F.
- Place oil and brown sugar in a mixing bowl. Mix at medium speed until creamy.
- Add egg whites, lemon juice, rind, and lemon flavoring. Mix at medium speed until well blended.
- Stir flour, oatmeal, baking powder, and baking soda together to blend well. Add to creamy mixture while beating at medium speed.
- Stir in cereal.
- Drop by tablespoonful onto ungreased cookie sheets. Bake for 8 – 10 minutes or until cookies are lightly browned.
- Remove cookies and cool on a wire rack.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 cookie
NUMBER OF SERVINGS:
36
|
|
|
| NUTRITION FACTS |
| |
| Calories |
87 |
|
| Total Fat |
4 g |
|
| Sodium |
37 mg |
|
| Total Carbohydrates |
17 g |
|
| Fiber |
1 g |
|
| Protein |
2 g |
|
|
|
