Rolled-Oat Macaroons
Much lighter than regular cookies, but still tasted great. These macaroons were not as sweet, which is what I prefer. If you are looking for a gluten-free cookie recipe that doesn't sacrifice yumminess, this recipe fits the standard.
Yield
24 servingsPrep
15 minCook
10 minReady
25 minLow Fat, Trans-fat Free, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | tablespoons |
butter
melted |
|
| 1 | cup |
brown sugar
packed |
*
|
| 2 | large |
eggs
separated |
|
| 2 ½ | cups |
rolled oats
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ⅛ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 38 | ml |
butter
melted |
|
| 237 | ml |
brown sugar
packed |
*
|
| 2 | large |
eggs
separated |
|
| 591 | ml |
rolled oats
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
vanilla extract
|
|
| 0.6 | ml |
salt
|
|
Directions
Combine the butter, sugar, egg yolks, rolled oats, baking powder, and vanilla and beat well.
Whip the egg whites until they are stiff and fold them and the salt into the other ingredients.
Drop by teaspoonfuls, 3 inches apart, onto a nonstick cookie sheet.
Bake 375℉ (190℃) F for 10 min.
Makes about 2 dozen.
