1. Heat oven to 350°F.
2. Beat egg in large bowl with mixer until foamy. Add remaining ingredients; mix well.
3. Shape into 1-inch balls. Place, 2 inches apart, on baking sheets. Flatten, in crisscross pattern, with tines of fork.
4. Bake 10 min. or until lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
Tip 1 Note: These easy-to-make cookies don't need any flour.
Tip 2 Storage Know-How: Plastic storage containers and resealable plastic bags keep cookies fresh. Old-fashioned cookie tins do the job well, if they have a tight seal. Never store cookies in any kind of container until they have cooled completely.
Tip 3 Special Extra: Place cookie dough on parchment-covered baking sheets to prevent cookies from sticking to pans and to help keep baking sheets clean between batches.
- 9 g Total Fat
- 1.5 g Saturated Fat
- 0 g Trans Fat
- 10 mg Cholesterol
- 85 mg Sodium
- 15 g Total Carbohydrates
- 1 g Dietary Fibers
- 12 g Sugars
- 5 g Protein
Shop Ingredients
Nutritional Information
- 9 g Total Fat
- 1.5 g Saturated Fat
- 0 g Trans Fat
- 10 mg Cholesterol
- 85 mg Sodium
- 15 g Total Carbohydrates
- 1 g Dietary Fibers
- 12 g Sugars
- 5 g Protein
Directions
1. Heat oven to 350°F.
2. Beat egg in large bowl with mixer until foamy. Add remaining ingredients; mix well.
3. Shape into 1-inch balls. Place, 2 inches apart, on baking sheets. Flatten, in crisscross pattern, with tines of fork.
4. Bake 10 min. or until lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
Tip 1 Note: These easy-to-make cookies don't need any flour.
Tip 2 Storage Know-How: Plastic storage containers and resealable plastic bags keep cookies fresh. Old-fashioned cookie tins do the job well, if they have a tight seal. Never store cookies in any kind of container until they have cooled completely.
Tip 3 Special Extra: Place cookie dough on parchment-covered baking sheets to prevent cookies from sticking to pans and to help keep baking sheets clean between batches.