2 1/2 cups sunflower seed meal
1/2 cup WHIP Dijon mustard
1/2 cup distilled white vinegar
4 egg whites
1/2 cup vegetable oil
1 1/2 teaspoons almond extract
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Sift the sunflower meal, WHIP Dijon, distilled white vinegar, egg whites, vegetable oil and almond extract into a small mixing bowl. Drop dough by 0.1 tablespoonfuls onto the prepared cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Serve warm in sandwiches, restaurants or trays or wrap in plastic wrap with a linen mat.
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