Like others I subbed an extra cup of cantaloupe for the oil, 1c whole wheat flour for 1c all purpose flour, used an egg substitute, and used half splenda half sugar. I also added some dried cranberries and a tiny dash of allspice and nutmeg. No glaze. I made them in a muffin tin for about 35 min. They were soooo tasty! This made 18 muffins, each was 148 calories and only .4g fat!!! I made a smaller batch with some added wheat germ too. I'll definitely come back to this recipe if I have leftover cantaloupe again.

Reviewed On: Jul. 31, 2009

I used what I had on hand and ended up with the following substitutions: splenda not sugar, margarine not butter, skim milk, a dash of nutmeg, and a drop of almond extract. I also added some dried cranberries in some of them. The cranberry cookies weren't bad - I really wish I had added them to all of the cookies. They were a little dry overall and pretty simple/bland tasting but puffy and light. Maybe some kind of gooey frosting would do the trick. They needed to be pressed down as they stayed in balls when they cooked.

Reviewed On: Jul. 25, 2009

This is such an easy recipe. There's a lot of prep work but you can substitute almost anything and it will still taste good. Not spicy as written but you can change according to taste - easier to make it spicier than less!

Reviewed On: Jun. 26, 2009