Reviewed: May 22, 2012

i thought these were really good for no butter or eggs, I added sunflower seeds and flax seeds as that was all i had, instead of raisins and walnuts, used all brown sugar, no white sugar.... really good, and way healthier!! will flatten more next time for more crunch, but were still good chewy :)

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chocoluvs

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

Reviewed: Feb. 11, 2012

Great! Thanks so much for this one. We used unsweetened applesauce and opted out of the raisins and walnut. These were the perfect sweetness level for us. These are also a great treat for the little ones.

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stick a fork in me, I'm done

Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA

Reviewed: Jan. 23, 2012

My husband -- who strictly watches his cholesterol -- LOVED these cookies. My modifications: 1/2 cup brown sugar (no white); 1/2 cup each all-purpose & whole wheat flour; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/2 cup walnuts; 1/2 cup dark chocolate morsels. I also shaped and flattened the cookies before baking. I personally found the flavor to be good, but the texture to be more muffintop-y than cookie. I agree with another reviewer that these would be better baked as bars. My 3-yr-old assistant baker took one nibble and wasn't a fan. But again ... my husband loved them! Thanks for the recipe. (It's hard to find butter- and egg-free cookie recipes for people watching their cholesterol.)

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ChefMommy

Cooking Level: Beginning

Reviewed: Jan. 16, 2012

LOVE these. I was craving oatmeal cookies one night and didnt have any eggs and wanted something healthy, and these were great! I made my own applesauce and added some dark chocolate chunks, and they turned out soo good, even my husband who is in love with junk food said they were good!! Bravo!!

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brandiann

Home Town: London, Ontario, Canada

Reviewed: Jan. 4, 2012

This was not a cookie... Came out more like a rubbery bread... I agree with the reviewer who mentioned that their's could bounce. I wont be making these again. I guess I'll just stop trying to get around it and eat less cookies Lol.

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nias_mom

Reviewed: Nov. 13, 2011

These were good for their purpose (being healthier) but they were a bit... bouncy.

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kenunn

Reviewed: Oct. 26, 2011

I like the tatse but im not crazy about the consistency. They seemed rubbery. I tried cooking them a little longer to see if i could make them into more of a cruncy cookie but these just wont get to that point. I added cranberries to the recipe. Still a good healthy cookie option

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xoxsashaxox

Cooking Level: Intermediate

Home Town: Caledon, Ontario, Canada

Reviewed: Oct. 20, 2011

The taste was bland with an oddly rubbery texture.

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icebabbit

Cooking Level: Beginning

Living In: Bay City, Michigan, USA

Reviewed: Sep. 14, 2011

What an incredibly healthy cookie! The only change I made was to use whole wheat pastry flour instead of all purpose. Thanks, LLUCY, for a great recipe.

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mrscrazyed

Cooking Level: Expert

Living In: Pearce, Arizona, USA

Reviewed: Sep. 3, 2011

I can't believe how good these are! I soaked the raisins in some almond milk for about an hour before making these and they turned out perfect! Nobody even knew they were low fat so don't tell!

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