Reviewed: Oct. 21, 2009

This is a great recipe! Throw in some chopped pecans and they're even better.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MamaMia

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 30, 2009

These were fabulous! I followed the recipe but added a tsp of ginger to the mix. I used Smart Balance instead of margerine or butter and Canola Oil for the shortning. Pretty darn healthy considering they taste that good. According to the red lines...I can't spell at all.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Hannen1

Cooking Level: Expert

Home Town: Butler, Pennsylvania, USA

Living In: Houston, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 22, 2009

These were pretty tasty. i used a lot of honey to make up for my lack of sugars and had to add more flour til i liked the consistency of the dough. so i made a lot of cookies. personally i like them frozen...weird definitely worth a try!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

superheroxnerd

Cooking Level: Expert

Home Town: Woodland Hills, California, USA

Living In: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 5, 2008

I was looking for a "healthy" cookie, and this was great. It was wary b/c there was only wheat flour, but there wasn't that wierd wheat flavor you get when you bake bread with only wheat. I also replaced the sugar with Splenda sugar substitue not regular Splenda,(1 cup total instead of two) then added a little molasses to make up for no brown sugar. I am not a big fan of shortening, so I used two sticks of butter and 1/3 cup shortening. I skipped the sugar covered cup, and just pressed them down with a fork once. The kids loved them, and were excited that they were "healthy"- thanks for the great idea:)

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

MICHELLEKALGREN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 17, 2008

Really enjoyed these. They are thin and crunchy sugar cookie type cookies. I used all brown sugar since brown sugar is essentially white sugar covered in molasses--it's already a mix of the two--and used whole wheat pastry flour which has less gluten. I think it could also be a base for other delicious cookies!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

EMPATHY44

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 28, 2007

These are really good! I'm pregnant right now, and wanted a "healthy" cookie. These were moist, slightly crunchy, and very tasty! Yum!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kara

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 19, 2007

I loved these cookies! I messed up with one batch and put the oven on 325 instead of 375 so that batch came out soft. They were still so good!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

PANDS519

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 25, 2007

This was my first time using whole wheat flour and it came out amazing! Esp. for the 420 crowd. Everyone loved them, thanks!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

vero

Cooking Level: Expert

Home Town: Austin, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 26, 2007

yam! I used 2 sticks of margarin in this recipe, and about 3/4 cup of each sugar instead of 1 cup. It turned out very well! Crunchy, brown and healthy. My son likes them a lot!

Was this review helpful? [ YES ]
11 users found this review helpful