them over as a sweet bribe. It works every time! I even gave these cookies as party favors on my daughter's 2nd birthday. Just put them in a cute treat bag and you have an elegant gift. Just in case you care, they are also healthy and good for you.
1 cup pumpkin seeds, unroasted and unsalted
1 cup sunflower seeds unroasted and unsalted
* Make sure the nuts and seeds are well coated and that there is not any egg whites left at the bottom, otherwise the cookies will be chewy instead of crunchy.
* Feel free to play around with different nuts and seeds. Also, it works well with dried fruit such as cranberries, apricots and cherries. Chocolate chips worked well too.
* If you don't feel like creating mounds of cookies, spread the entire mixture on the baking sheet in a thin, even layer and bake it for 10-15 minutes.
½ cup sugar
2 egg whites
zest from ½ lemon
1 tsp vanilla paste/extract
Preheat oven to 335F
- In a large bowl, put egg whites, zest, vanilla and sugar and mix
with a fork until just slightly frothy.
- Add seeds and almonds and stir.
- Drop spoonfuls on lined baking sheet and slightly flatten them.
- Bake for about 15 minutes, until golden brown.
- Bake for about 15 minutes, until golden brown.
- Let them cool completely before eating or storing, at least 30 minutes.
They freeze very well but hold up nicely outside for more than a week.
* Make sure the nuts and seeds are well coated and that there is not any egg whites left at the bottom, otherwise the cookies will be chewy instead of crunchy.
* Feel free to play around with different nuts and seeds. Also, it works well with dried fruit such as cranberries, apricots and cherries. Chocolate chips worked well too.
* If you don't feel like creating mounds of cookies, spread the entire mixture on the baking sheet in a thin, even layer and bake it for 10-15 minutes.
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