These were amazing. Not sweet at all, perfect gingerbread cookies. I used dark molasses. The cookies stayed soft for a week. My husband said they were the best gingerbread cookies he ever had.

Reviewed On: Jan. 4, 2009

Excellent cookies. I love gingerbread cookies, so I was suspicious of how it might taste with the extra sweetness, but it was perfect because the base gingerbread flavor is hardly sweet at all. My husband loved these as well!

Reviewed On: Jan. 4, 2009

This was good bread using all whole wheat flour. Following other suggestions, I used 1/4 honey and 1/4 brown sugar as sweetener. I also used egg substitute instead of eggs and added cinnamon and a full cup of pecans. I didn't have any applesauce this time, but I will definitely use it next time. The bread is too oily for my taste made as is, and I think the applesauce would have enhanced the flavor a bit. It was lacking on spices, next time I'll add even more cinnamon and some nutmeg. Overall pretty good though, did take longer to cook, about 70 minutes for me.

Reviewed On: Apr. 20, 2008