Walnut Meringue Cookies

Toasted oats underscore the nutty flavor of the walnuts in these crisp cookies, giving them lots of flavor without much fat.

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

Makes Makes 32 cookies servings.
Per cookie: 44 calories, 1g total fat (0.2g saturated), 0mg cholesterol, 0.3g dietary fiber, 8g carbohydrate, 1g protein, 25mg sodium.