Reviewed: Nov. 14, 2009

I rated this recipe as a four. As I put these cookies in the oven, I kept in mind that these are extremely low fat cookies so of course they aren't going to be as yummy as a full fat cookie. I followed the recipe as is, except omitted the walnuts and added two spoonfuls of peanut butter and a half cup of chocolate chips. It's true that these cookies don't flatten out in the oven, but I didn't mind because they came out thick and chewy, as I typically prefer. I did have to bake them for about 12 minutes. Overall, for a low fat cookie, I thought they were quite good but could see how they'd be bland without the peanut butter and chocolate chips. I'd definitely make these again - thanks for submitting this recipe! :)

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Kerry

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Reviewed: Nov. 6, 2009

I'm a good baker and sorry to say, but these were terrible.

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Diane

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Reviewed: Sep. 17, 2009

I love these cookies! I even made them with berry applesauce and they tasted delicious!

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cherrymrspeterson

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Reviewed: Aug. 19, 2009

They were good and healthy. A little too sweet though; maybe cut down on the sugar or raisins next time. Also, it was kind of rubbery... but they were very low in calories, which I liked =)

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lisha

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Reviewed: Aug. 2, 2009

Fabulous!!! These cookies are so delicious, thick and moist and very chewy. I've gotten nothing but glowing compliments about these ones. I happened to have bought dried cranberries the day I made these, so I subbed them in for the walnuts and they taste so good, they add a nice little tang. You can also use all brown sugar instead of white and brown, that would keep it a little healthier (not that they really need to be!) I will definitely be making these again for my lunches and just regular snacking!

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Gillette

Cooking Level: Beginning

Home Town: Barrie, Ontario, Canada

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Reviewed: Jul. 25, 2009

Well, I didn't quite follow the recipe. I didn't have applesauce so I used very ripe banana and butter instead, and I used 2 tsp of cinnamon. When I baked them, they stayed in exactly the little balls i made them into, so I flattened them. They tasted fine, but were pretty tough and chewy. We kinda liked them - something different, but they weren't really cookies...I think they would have made great granola bars!

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s2055

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Reviewed: Jun. 3, 2009

i followed the recipe exactly, but i wouldn't call thse cookies. they're like rubber and there is no cookie texture at all. mine didnt spread, i had to flatten them. although the flavors are fine, it has potential, but will not be making this again.

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jenlines22

Cooking Level: Beginning

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Reviewed: May 4, 2009

It turned out wonderful for me. It had a great apple smell and taste, it was soft, perhaps a little too soft, cake-like and not the chewy cookie texture. I did use 2 apples that were microwaved until soft and then beat w/ blender. I also noticed that the thin applesauce made the little amounts of sugar overwhelming, so I would use 1/3c sugar next time. Overall it was tasty and good to know it wouldn't hurt me too much for a snack!

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ducky10111

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Reviewed: May 3, 2009

I found it! I am on Weight Watchers and am on the hunt for a good cookie recipe. I followed this recipe almost completely. I used 1 cup of whole wheat pastry flour and sifted it twice. I used unsweetened applesauce, 1/2 tsp baking powder, 1/2 tsp baking soda, and a 1/2 of a 70% dark chocolate bar, chopped up. I made cookies the size of quarters (I flattened them out a little w/ my finger before baking) and at this size, you can have 7 of them for 2 points!!!! I personally would rather eat 7 little cookies than 1 big cookie, so these are a winner with me!

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tabarita

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Mar. 26, 2009

As far as low-fat cookies go, i adore this one. I have made it repeatedly for hiking trips and some kayaking and biking. It travels well and can be made into bars. Sometimes i switch up the applesauce for plain or banana yogurt, the sugar for splenda with some molasses, or i will kick up the spices a bit. Either way, when i leave the house, i have some of these tasty cookies with me.

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Tastycakes

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Reviewed: Mar. 13, 2009

These are sort of tasty, but certainly not what I'd call a cookie. They're more like a sweetish, chewy muffin top or scone. The texture is very springy. I bumped sugar up to 1/3 cup of brown and white sugar each and they still were not very sweet. Also, I don't know if my oven is messed up or what, but I found the baking time for these to be waaaaay off-- they need at least 18-20 minutes.

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Mumfykitty

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2009

I made these alleged cookies and decided to tell people that they were really more like baked oatmeal blobs. They were not sweet enough nor crunchy enough, in my opinion, to be called cookies, but taste good enough for an egg free low fat option. If you want cookies you may as well use 1/2 the butter a regular cookie recipe calls for and sub. applesauce for the other 1/2 because the texture and flavor lost are not worth the calories saved.

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Rachel

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2009

This cookie is really easy to make. I just made my first batch and found it a little dry. I may add a little more applesauce the next time. Overall it was a very tasty cookie for those of us who are watching our weight.

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Violet

Cooking Level: Intermediate

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Reviewed: Jan. 16, 2009

I love that they're low fat, and the flavor is great. But they're so rubbery!

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baskerville_gal

Cooking Level: Intermediate

Home Town: Panama City, Florida, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Jan. 15, 2009

This is a delicious cookie. Here are the substitutions I used to make chocolate chip cookies. 1 Cup Xylitol 2 T. molasses (to replace the brown sugar) 1 Cup W.W. Pastry flour 1 t. baking powder 1/2 t. celtic sea salt 1 Cup rolled oats 1 cup vegan, organic chocolate chips i don't like cinnamon. I like walnuts but my Son's allergic to them.

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Riyo

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Reviewed: Dec. 19, 2008

Really good once you spice them up with a bit of allspice, cinnamon, and vanilla. And fun to play with too since they're almost rubber.

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wileyjennings

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Reviewed: Nov. 18, 2008

This is great . . . just added more cinnamon and the 2nd day they tasted even better. (That is if you have any left).

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gail

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Reviewed: Nov. 15, 2008

Ugh. No question that you're eating something low fat. If you're desperate for something sweet, it'll do in a pinch, but they're so rubbery you can almost fold them. Sorry.... maybe I did something wrong.

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Kelly

Cooking Level: Beginning

Living In: Eugene, Oregon, USA

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Reviewed: Aug. 20, 2008

I was excited to try this recipe because of all the reviews and all variations that you can make this cookie. (and I also had no eggs). I made the regular recipe first that tasted really bad. Then I added peanut butter a little better but still bad. then I added apples still bad then I added chocolate chips and YES! still bad. This Recipe is a Waste! I would suggest strongly that you pass this recipe by. And Yes, I will never make this again. If only I had a dog or a pig I could give the ones I made to. :(

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~Tricia

Cooking Level: Expert

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Reviewed: Aug. 19, 2008

These didn't taste exactly like cookies, but they were very good and actually very sugary, even though I substituted sweet 'n low for the white sugar.

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KKH3

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Egg-Free Low-Fat Oatmeal Cookies

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