This is a great low/no fat cookie! I did like others suggested and rolled the dough in sugar then flattened slightly on the cookie sheet before baking for about 8 minutes. I found the ginger a little too strong (my kids said 'way too spicy!), so next time I will use less ginger and maybe experiment with other spices, such as a little cinnamon and nutmeg. Overall, they stay moist for a good week and they do mellow in flavor after the first day. Don't judge them on the first day flavor!

Reviewed On: Nov. 3, 2008

These were great in a pinch! They do need more sugar however and I added some vanilla too. I think this is a really good recipe to add fruit to--I did some with frozen blueberries and they were very tasty. They are a heavier pancake though so if you're looking for light and fluffy this isn't the recipe for you.

Reviewed On: Mar. 23, 2006

I would give it an A+++ for flavor! But I think I added to much tomato sauce and it was very mushy--I was really disappointed because the flavor is so good. I would definitely try it again and add less tomato sauce and water too. The leftover sofrito made awesome beans to serve over rice by adding some tomato sauce to the sofrito and letting simmer with black beans. Thanks for the recipe!

Reviewed On: Feb. 28, 2006