2 cups crushed walnuts
2 egg whites
1 Tbsp. cinnamon
1/3 cup sugar equivalent (I use Splenda...you may have to experiment here)
1 tsp. vanilla extract
Process walnuts until a powdery type paste. mix with dry ingredients (cinnamon, Splenda) Whip egg whites until frothy, add in liquid ingredients. Blend dry ingredients with the egg whites. Roll into balls, drop on oiled cookie sheet. Cook for 15 minutes at 350. Bon appetit!
Variations...my unending quest to improve nutrition....
• Coconut variation: add 1/2 cup shredded unsweetened coconut (has 15% caprilyc acid...good for yeast control) (n.b. I buy the flaked coconut, shred it at home, add liquid AS and store in refrigerator so it’s always there...and pre-sweetened) substitute coconut extract for the vanilla extract
• Flaxseed variation: Substitute 1/2 cup of freshly ground flaxseed for 1/2 cup ground walnuts.