Reviewed: Aug. 25, 2011

the nutrients listed for this recipe submitted by 'Lucy' are grossly incorrect ... each cookie has exactly 78 calories (not 61 as stated), 2g of Fat; 116g Sodium; 14 carbs; 1g Fiber; 7g Sugar; 1g Protein; 32mg Calcium and 1g Iron. i will be submitting a true low-calorie, much healthier Oatmeal Cookie @ 67 calories ea., substituting Whole Wheat Flour, Whole Grain Oats & Splenda.

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Reviewer:

patidee

Reviewed: Aug. 18, 2011

The cookies were quite good. I substituted dried cranberries for the raisins, and mini chocolate chips for the walnuts. I found I had to cook them about 12-14 minutes. I knew they would be chewy and enjoyed them. Some of my co-workers enjoyed them as well.

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Reviewer:

Bernice

Reviewed: Aug. 7, 2011

Great moist cookie... Almost tastes like a muffin. Excellent! We used chocolate chips instead of nuts (defeated the fat-free theme, but oh well!) but I think this recipe would definitely do well with banana and nuts. Or even blueberries or cranberries. Also, I baked these on parchment paper and they came out moist and soft after 10 minutes in the oven. Thanks for this recipe!!

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Reviewer:

Mandarin142

Reviewed: Jul. 22, 2011

healthy alternative, very chewy.

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Reviewer:

fiionn

Reviewed: Jul. 15, 2011

if anyone who has tried to replace all the oil in a recipe with applesauce will have a clue on the texture of these cookies. When you use all applesauce it will give your cookies, bread whatever a chewy- gummy-like texture...dense also. Since i knew what to expect when i made these cookies,they are what they are. After you bake the cookies and they're cooled place in a tupperware or ziplock for and hour. The texture will improve. Simular to a cookie dough texture. Be sure to keep the bag or container opened afterward since these cookies are moist i'm sure they'll go moldy fast. I haven't tried keeping them in the fridge they don't last long. My bf likes them since they are low cal and low chloesteral and they don't hurt his diet when his sugar gets low. we both like the flavor too.

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Reviewer:

CupcakePolly

Cooking Level: Intermediate

Home Town: Waycross, Georgia, USA

Living In: Monroe, Michigan, USA

Reviewed: Jul. 5, 2011

For a cookie with no egg/shortening/oil/butter, they are fantastic. I may even try to cut down more on the sugar next time to make them even healthier. I used soda instead of baking powder like other reviewers suggested and used a few chocolate chips instead of raisins/walnuts. They are more of a muffin like consistency and are very moist to the point of stickiness the next day, but the taste is still great. And they are also super super fast to make!

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Reviewer:

shazam

Reviewed: Jun. 29, 2011

I loved them! First and foremost I am not an excellent cook and generally when I meddle with recipes it does not work for me. However these were so simple it was ridiculous! I did add a touch of additional cinnamon and actually about 1/2 tsp of all spice (I love the smell alone)! I also did 1/2 flour and 1/2 whole wheat flour. Honestly, I made peanut butter oatmeal cookies last week with butter and much more sugar and I loved these so much more! :)

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Reviewer:

Lizabert

Reviewed: Jun. 29, 2011

have the dough chilling right now, but im trying it out using self rising flour and omitting salt/baking powder. also, no nuts or raisins and added a few butterscotch chips. dough was amazing! cant wait to try it baked LOL

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Reviewer:

Dorothy

Cooking Level: Expert

Reviewed: Jun. 11, 2011

I love these cookies; a nice sweet treat!

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Reviewer:

Pam S.A.

Reviewed: May 18, 2011

I love healthy baking, but I had to throw these away. :( They tasted like undercooked, chewy, too-sweet muffins (even after baking them for 6 minutes longer). My advice is to stick to muffin recipes if you are going low-fat/vegan/egg-free.

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