Reviewed: May 26, 2009

wow so good my coworkers love these cookies <3

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Devon

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Reviewed: Feb. 14, 2009

Er, you left something out of this recipe! Didn't you forget to add the apple juice? I thought the cookies were fine, but probably will not make them again because I prefer crisper cookies.

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SQUEAKYCHU

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Rockville, Maryland, USA

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Reviewed: Feb. 23, 2008

These were very good, like someone else suggested I also used apple cider. I also added a tsp. of vanilla and instead of chopping the apples, I grated them. They came out moist. Good recipe.

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toronto_gurl

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Reviewed: Nov. 27, 2007

Super yummy, I can't stop eating them! I changed a few things to make this a softer cookie: instead of apple juice I used apple cider and I added 1/3 cup of unsweetened applesauce, I also used only 1/2 cup brown sugar and 3/4 cup of splenda. I also omitted the raisins and used 3/4 cup pecans instead of walnuts. This recipe turned out delicious and is perfect for a vegan like me!!

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BetsyCrocker

Cooking Level: Expert

Home Town: Broadview Heights, Ohio, USA

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Reviewed: Sep. 15, 2007

I cannot express how grateful I am for this recipe! My 2-year-old son is allergic to dairy, and my 1-year-old son is allergic to eggs, so I am always searching for milk-free, egg-free recipes! I also added dried cranberries instead of raisins, and used water instead of apple juice, as I didn't have any. However, 1/3 c. of liquid was not enough to make a dough. It was still dry and floury. I used 2/3 c. and that was a bit too much so maybe 1/2 c. ? This is a great fall cookie recipe and I'm sure will be a staple for my boys for years to come!

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CARRIELOVESKEITH

Cooking Level: Intermediate

Living In: Gilbert, Arizona, USA

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Reviewed: Nov. 8, 2006

Great Recipe, thanks. I did modify by adding dried apricots and dried cherries and adding few tbsp of cheery juice. Also tried this with dried cranberries, was great.

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CindyK

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Reviewed: Feb. 15, 2006

A nice spicy cookie which my kids really enjoyed. I modified the recipe by using dried cranberries instead of raisins, substituting whole wheat flour for half the white (and adding a little extra liquid to compensate), and putting a few drops of lemon icing sugar glaze on the top of each cookie. I also didn't add nuts because my kids have nut sensitive friends. Excellent, but it took a little longer to cook than the recipe indicated. I would try the recipe again with slightly less brown sugar (maybe only a cup), slightly less fat, and all whole wheat flour.

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Meghan

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Reviewed: Jan. 24, 2006

My daughter and I loved these cookies. I replaced the apple juice with red wine and used only 1/3 of the sugar and they turned out fantastic. I did not use the nuts because she is allergic.

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JFL

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Reviewed: Mar. 27, 2005

We really loved these. One of my boys has severe allergies and this is the first cookie recipe that we have all enjoyed. They were worth the extra step of preparing the chopped apple. My only suggestion is to make sure you store them in an air tight container or they get hard like ginger snaps. I also used 3 teaspoons Cinnamon Plus instead of measuring the spices individually.

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